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Proper Cookware
Cookware Characteristics
• Aluminum or copper bottomed pans conduct heat
evenly.
• Steel pans, if not combined with other metals, may
cook unevenly.
Choosing Cookware
Cookware Recommendations
• Cast-iron cookware absorbs heat slowly and cooks
more evenly at low-to-medium settings.
• Flat, heavy bottom pans provide even heat and
stability.
• DO NOT USE pans that are thin, warped, dented or
ridged as they heat unevenly.
Practice
Pan Bottom Diameter
• The flame should be the same size as the
bottom of the pan or smaller. Do not use small
pans with high flame settings as the flames
can lick up the sides of the pan.
• Oversize pans that span two burners are
placed front to back, not side to side.
• For best cooking results, large pans should
not extend over the sides of the grates.
Use Balanced Pans
• Balance is important for stability and even
cooking.
• Pans must sit level on the cooktop grate
without rocking or wobbling.
• Center pan over burner.
Use a Lid That Fits Properly
• A well-fitting lid helps shorten the cooking
time,
Specialty Cookware
Pans that span two burners, i.e. griddles, roasters and fish
poachers, may be used when placed front to back. Adjust
flame equally to cook evenly. For five-burner models, use
the Thermador® accessory griddle Model SGRIDDLEF on
the center burner only.
Use a Wok with a flat bottom. If using a round-bottom wok
with a maximum 16-inch diameter, use the Thermador®
accessory support wok ring, Model SWOKRINGF.
Canners and pressure cookers must meet the same
requirements as described above. After bringing contents
to a boil, use lowest heat setting possible to maintain a boil
or pressure (for pressure canners/cookers).
English 13
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