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Cookware Recommendations
COOKWARE
MATERIAL
USES
Aluminum
Heats and cools quickly. Use for frying, braising,
and roasting.
Stainless Steel
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Copper Clad /
Tin Lined
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
Cast Iron
Heats and cools slowly. Use for low heat cooking,
frying.
Enamelware
Heating speed depends on base metal in the
cookware. Use for low heat cooking.
Ceramic (Glass)
Heats and cools slowly. Use for low heat cooking.
Not recommended for smoothtop cooking.
Flat Pan Test
For best cooking results, use a pan
with a flat bottom. To 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 can be seen.
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.
Can I can?
Amana manufactures a special
canning element that enable canning
without causing damage to the range.
It can be obtained through an Amana
dealer or by calling (800) 843-0304.
In many types of ranges, the heat
generated by the canning cookware
overheats the element and can cause
failure of the heating element and
possible damage to the range backguard.
This hazard can be prevented by using
the canning element.
What Should You Consider in Cookware?
SELECT AVOID
Flat bottomed cookware. Cookware with rounded or warped bottoms.
Heavy gauge metal cookware. Light gauge metal cookware.
Handles that are secure, that are not
heavy enough to tilt pan.
Cookware with loose or broken handles.
Proper pan size. Cookware that is smaller than or greater than
heating element size by 1 inch.
Flat bottomed wok Wok with a ringstand on bottom