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SCHOTT CERAN® is a registered trademark of SCHOTT AG. 3
Updated 7/8/08, Elder
Using the correct pots and pans
The bases of pots and pans should be slightly concave at room temperature, as it
slightly expands when it gets hot. This ensures that it sits flush with the cooking
surface resulting in the most efficient use of the heat.
Please ensure that the pan base is the same
size as the cooking zone.
For best cooking results use stainless
steel or enameled steel pots & pans. The
base of stainless steel pans with
sandwich bottoms should be 4-6 mm
thick and the base of enameled steel
pans should be 2-3 mm thick.
Glass ceramic cookware is not really suitable because of its poor heat conductance
and its potential to scratch the cooking surface.
Pots and pans with copper and/or aluminum bases are not recommended because
they are softer than the cooking surface and tend to leave small particles, which are
difficult to remove. If those particles are not immediately removed with an
appropriate cleaning agent, they may burn onto the surface and mar its appearance.
Every pan base should be clean, dry and ridge-free to prevent any residue from
burning onto the cooktop panel, scratching or other damage or deposits (such as
lime specks).
Too
Small
Too
Large
Too Thin
Convex
Large Air Gap
Thick
Slightly Concave
(room temp.)
Expanded Concaved
pot when heated
Optimum
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