Cookware

• Aluminum

  Medium-weight cookware is recommended because it heats quickly and evenly. Most of the foods brown evenly in an aluminum skillet. Use sauce pans with tight fitting lids when cooking with minimum amounts of water.

• Copper

  An excellent heat conductor but discolors easily.

• 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 usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

• Enamelware

  Under some conditions, the enamel of some 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 the range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

• 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.