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12
Use the following chart as a guide for cookware material
characteristics.
Cookware Characteristics
Aluminum ■ Heats quickly and evenly.
■ Suitable for all types ofcooking
■ Medium or heavy thickness is best
formostcooking tasks.
■ May leave aluminum residues
which may bediminished if cleaned
immediately after cooking.
Cast iron ■ Heats slowly and evenly.
■ Good for browning andfrying.
■ Maintains heat for slowcooking
■ Rough edges or burrs may scratch
thecooktop.
Ceramic or
ceramic glass
■ Follow manufacturer’s instructions.
■ Heats slowly, but unevenly.
■ Ideal results on low-to-medium heat
settings
■ May scratch the cooktop.
Copper ■ Heats very quickly andevenly.
■ May leave copper residues which may
bediminished if cleaned immediately
after cooking.
■ Can leave a permanent stain or bond
to the cooktop if overheated.
Earthenware ■ Follow manufacturer’s instructions.
■ Use on low heat settings.
■ May scratch the cooktop.
Porcelain
enamel-on-steel
or cast iron
■ See stainless steel orcastiron.
■ Porcelain enamel bakeware without the
metal base may bond to the cooktop if
overheated.
Stainless steel ■ Heats quickly, butunevenly.
■ A core or base of aluminum or copper
on stainless steel provides even
heating.
Use at-bottomed cookware for best cooking results and
energyefciency. The cookware should be about the same size
as thecooking area outlined on the cooktop or the coil element.
Cookware should not extend more than 1/2" (1.3 cm) beyond
thesurface cooking area or element.
Home Canning
When canning for long periods, alternate the use of surface
burners between batches. This allows time for the most recently
used areas to cool.
■ Center the canner on the grate above the burner.
■ Do not place canner on 2 surface burners at the same time.
■ For more information, contact your local agricultural
extension ofce or refer to published home canning guides.
Companies that manufacture home canning products can
also offer assistance.
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