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Characteristics of cookware materials
The pan material affects how fast heat transfers from the surface cooking area through the
pan material and how evenly heat spreads over the pan bottom. Choose pans that provide
the best cooking results.
Aluminum
Cast iron
Ceramic or
ceramic glass
Copper
Earthenware
Porcelain enamel-on-steel
or enamel-on-cast iron
Stainless steel
Cookware tips
•
Select a pan that is about the same size as
the surface cooking area. Cookware should
not extend more than 1 inch (2.5 cm) outside
the area.
•
For best results and greater energy
efficiency, use only flat-bottomed cookware
that makes good contact with the surface
cooking area. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could cause
uneven heating and poor cooking results.
•
Cookware designed with slightly indented
bottoms or small expansion channels can
be used.
•
Cookware with a non-stick finish has
heating characteristics of the base material.
•
Heats quickly and evenly.
•
Use for all types of cooking.
•
Medium to heavy thickness is best for most cooking.
•
Used as a core or base in cookware to provide even heating.
•
Heats slowly and evenly.
•
Good for browning and frying.
•
Maintains heat for slow cooking.
•
Can be coated with porcelain enamel.
•
Heats slowly and unevenly.
•
Use on low to medium settings.
•
Follow manufacturer's instructions.
•
Heats very quickly and evenly.
•
Used as a core or base in cookware to provide even heating.
•
Can be used for cooktop cooking if recommended by the
manufacturer.
•
Use on low settings.
•
See cast iron and stainless steel.
•
Heats quickly but unevenly.
•
A core or base of aluminum or copper on the cookware
provides even heating.
•
Can be coated with porcelain enamel.
•
Check for rough spots on the bottom of
metal or glass cookware which will scratch
the ceramic glass surface.
•
Use flat bottom cookware for best heat
conduction from the surface cooking area to
the cookware. Determine flatness with the
ruler test. Place the edge of a ruler across
the bottom of the cookware. Hold it up to the
light. No light should be visible under the ruler.
Rotate the ruler in all directions and look for
any light.
•
Do not leave empty cookware, or cookware
which has boiled dry, on a hot surface cooking
area. The cookware could overheat, causing
damage to the cookware or the surface
cooking area.
U SIN G YO U R CO OK TOP
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