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Cooking Utensils
Cooking Utensils
• Use proper pan size. Do not use utensils that overhang
element 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.
• Select utensils with flat bottoms.
• Do not use a wok with a ring stand.
For best cooking results, 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 affect
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.
Utensil Material Characteristic
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