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5
Pots and pans
The better the pot, the better the cooking results.
1. You can recognize good pots and pans by their bases. The base should be as thick and flat as
possible.
2. When buying new pots and pans, pay particular attention to the diameter of the base.
Manufacturers often only state the diameter of the rim.
3. Pots with aluminum or copper bases can cause metallic discoloration on the ceramic glass
surface which is very difficult or impossible to remove.
4. Be very careful when using cast iron pots or pots with damaged bases that are rough and/or
have burrs on them. Scratches can occur if they are slid across the surface.
5. When cold, pot bases are normally bowed slightly inwards (concave). They should never be
bowed outwards (convex).
6. If you use special pots and pans (e.g., a pressure cooker, simmering pan, wok, etc.), please
observe the manufacturer’s instructions.
7. For safety reasons, do not clean the appliance with a steam jet or high pressure cleaner.
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