Filter
Top Products
24
Uses, Tables and Tips
Pots and pans
The better the pot, the better the cooking results.
• You can recognise good pots and pans by their
bases. The base should be as thick and flat as
possible.
• When buying new pots and pans, pay
particular attention to the diameter of the base.
Manufacturers often only state the diameter of
the rim.
• Pots with aluminium or copper bases can
cause metallic discolouring on the ceramic
glass surface which is very difficult or
impossible to remove.
• Do not use cast iron pots or pots with damaged
bases which are rough and or burrs on them.
Scratches can occur if they are slid across the
surface.
• When cold, pot bases are normally bowed
slightly inwards (concave). They should never
be bowed outwards (convex).
• If you use special pots and pans (e.g., a
pressure cooker, simmering pan, wok etc.)
please observe the manufacturer´s
instructions.
General information
• The base should always be clean and dry.
• In order to avoid ugly scratches on the ceramic
glass cooking surface, do not slide pots and
pans around but lift them up instead when
changing positions.
• Scratches can result from grains of sand (e.g.,
after washing out vegetables) which are
dragged with the pot across the cooking
surface.
• Always use large pots for dishes with lots of
liquid so that nothing can boil over.