? Use proper pan size. Do not use a pan that has aUtensil Material Characteristic
bottom smaller than element. Do not use utensils that
overhang element by more than 1 inch. (Figure 9)TypeTemperatureUses
Response
AluminumHeats andFrying,
cools quicklbryaising,
roasting
Cast IronHeats andLow heat
(Not recommended)cools slowlycooking,
frying
More thanCopper Tin LinedHeats andGourmet
1 inch overhangcools quicklcyooking, wine
sauces, egg
dishes
EnamelwareDepends onLow heat
Correct sizebase metalcooking
Ceramic or GlassHeats andLow heat
(Not recommended)cools slowlycooking
Stainless SteelHeats anSoudps,
cools atsauces,
Figure 9moderatevegetables,
rategeneral
? Select utensils without broken or loose handles.cooking
Handles should not be heavy enough to tilt pan.
? Do not use a wok with a ring stand. Use flat bottom
wok. (Figure 10)
Figure 10
9 |
ACEC
