Using the Proper Cookware

• 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.