Full Product Manual

USING THE PROPER COOKWARE

Aluminum

Medium-weight cookware is recommended because it heats quickly and

evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with

tight fitting lids when cooking with minimum amounts of water.

Cast-Iron

If heated slowly, most skillets will give satisfactory results.

Stainless Steel

This metal alone has poor heating properties and is usually combined with

copper, aluminum or other metals for improved heat distribution.

Combination metal skillets work satisfactorily if they are used with medium

heat as the manufacturer recommends.

Enamelware

Under some conditions, the enamel of this cookware may melt. Follow

cookware manufacturer’s recommendations for cooking methods.

Glass

There are two types of glass cookware. Those for oven use only and those for

top-of-range cooking.

Heatproof Glass Ceramic

Can be used for either surface or oven cooking. It conducts heat very slowly

and cools very slowly. Check cookware manufacturer’s directions to be sure it

can be used on gas ranges.

BALANCED PAN

UNBALANCED

PAN

CONVEX

(ROUNDED)

CONCAVE

(HOLLOW)

USE LIDS THAT

FIT PROPERLY

FLAME TOO LARGE

FOR PAN SIZE