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13
Utensil Material Characteristics
Type
Temperature
Response Uses
Aluminum
Heats and
cools quickly
Frying, braising, roasting
Cast Iron
Heats and
cools slowly
Low heat cooking, frying
Copper Tin
Lined
Heats and
cools quickly
Gourmet cooking, wine sauces,
egg dishes
Enamelware
Depends on
base metal
Low heat cooking
Ceramic (Glass)
Heats and
cools slowly
Low heat cooking
Stainless Steel
Heats and
cools at
moderate rate
Soups, sauces, vegetables,
general cooking
Cooking Utensils
• Use proper pan size. Do not use a pan that has a smaller bottom than
surface burner. Do not use utensils that overhang grate by more than 1
inch.
• Use care when using glazed cooking utensils. Some glass, earthenware,
or other glazed utensils break due to sudden temperature changes.
• Select utensils without broken or loose handles.
• Handles should not be heavy enough to tilt pan.
• Do not use stove top grills on your range. Stove top grills cause
incomplete combustion and can create levels of carbon monoxide above
allowable standards.
• Do not use a wok with a ring stand. Use flat bottom wok.
To avoid pan wobbling, use a pan
with a flat bottom. Determine if
pan has a flat bottom.
1. Rotate a ruler along bottom of
pan. If pan is not flat, gaps
between bottom of pan and edge
of ruler occur.
2. A small groove or mark on a pan
does not effect cooking times.
However, if a pan has a gap,
formed rings, or an uneven
bottom, it does not cook
efficiently and in some cases
may not boil liquid.
Operation
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