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Selectingtypesofcookwam.
Thefollowing information will help you choose cookware which will give good performance on glass cooktops.
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Checkpansforflatbottomsby
usingastraightedge.
Stainless Steel:
recommended
Aluminum:
heavywe/_lhtrecommended
Good (onductivit_. _dmninmn residues
sometinles appear as scratches oil tile
cooktop, but call be removed if cleaned
immediately. Because of its low melting
point, lightweight aluminum shonkl not
be used.
CopperBottom:
recommended
Copper may leave residues whicil can
appear as scratches. Tile residues can be
_emo\ ed, as long as tile cooktop is
cleaned immediately. Howevec do not let
these pots boil dry. Oveflleated metal call
bond to glass cooktops. An overheated
copper bottom pot will leaxv a residue
that will pemmnently stain the cooktop
if not rein eyed imm ediately.
Glass-Ceramic:
usable,but not recommended
Poor pe_fi)m_imce. May scratch tile
smtime.
Stoneware:
usab/e,but not recommended
Poor pe_fimnance. May scratch tile
sm_ime.
Home CanningTips:
Be sure tile c;mner is centered over tile
smfime unit.
Make sure the canner is flat on the
bottom.
Use redpes and pFocedlll'es flOI/l
reputable sources. These are axzdlable
fi'om manufimmrers such as Ball' and
Kerr' and tile Department of Agriculture
Extension Se_Mce.
To pre\ ent btlFns il"Olll steal// of heat,
use caution when canning.
Pans with rounded, curved, ridged
or warped bottoms are not
recommended.
Porcelain Enamel-Covered Cast Iron:
recommended
_s long as tile cookwm'e is covered
coml)letely with porcelain enamel, this
cookware is i'ecoillI//ell(le(]. Ca/ltion is
I'ecoll)I/lended tk)/" cast iron cookware
that is not completely covered with
smooth porcelain enamel, since it may
scratch tile glass ceramic cooktop.
Wok Cooking
Werecommendthat youuse onlya flabbo_omM
wok. Theyareavai/aMeat yoa iota/retaii store.
Do not rise i'otlnd-bottoii1 WO_S. _)/l
could be seriously burned if the wok
tipped oveI:
Use only fiat-bottomed woks.
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