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Cookware Recommendations
Using the right cookware can prevent many proMems, such
as food taking bnger to cook or achieving inconsistent
resuits, Proper pans will reduce cooking times, use Hess
energy, and cook food more eveniy,
Nat Pan Tests
See if your pans are fiat,
The Rumor Test:
1, Hace a rubr across the bottom of the pan,
2, Hoid it up to the Hight,
3, Litde or no Hightshouid be vbiMe under the rubr,
The Babble Test:
1, Put 1 inch of water in the pan, Pbce on cooktop and turn
controi to High,
2, Watch the formation of the bubMes as the water heats,
Uniform bubbbs mean good performance, and uneven
bubMes indicate hot spots and uneven cooking,
See "Cooking Made Simpb" bookbt for more information,
Select Avoid
Flat,smooth-bottom Pans with grooved or warped bottoms,
pans, Pans with uneven bottoms do not cook
efficiently and sometimes may not
Heavy-gauge pans, Very thin-gauge metal or glass pans,
Pansthat are the Pans smaller or larger than the
same size as the element by 1 inch,
dement.
Secure handles. Cookware with loose or broken handles.
Heavy'handles that tilt the pan.
Loose-fitting lids.
Hat bottom woks. Woks with a ring-stand bottom.
Canning and Oversize
All canners and large pots must have flat bottoms and
must be made from heavy-gauge materials° This is critical
on smoothtop surfaces, The base must not be more than
1 inch larger than the dement,
When canners and pots do not meet these standards, cooking
times may be longer, and cooktops may be damaged,
Some canners are designed with smalbr bases for use on
smoothtop surfaces,
When canning, use the High heat setting only until the
water comes to a boil or pressure is reached in the canner,
Reduce to the lowest heat setting that maintains the boil or
pressure, If the heat is not turned down, the cooktop may be
damaged,
See "Cooking Made Simpb" booklet for more information,
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