Aluminum
Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight fitting lids when cooking with minimum amounts of water.
Cast-Iron
If heated slowly, most skillets will give satisfactory results.
Stainless Steel
This metal alone has poor heating properties and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets work satisfactorily if they are used with medium heat as the manufacturer recommends.
Enamelware
Under some conditions, the enamel of this cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.
Glass
There are two types of glass cookware, those for oven use only and those for top-of-range cooking.
Heatproof Glass Ceramic
Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.
Match the size of the cookware to the amount of food being cooked to save energy when heating. Heating 470 ml of water requires more energy in a 2 840 ml pot than in a 950 ml pot.