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Cookware tips
No one brand of cookware is best for all
people. Knowing something about pan
materials and construction will help you
select the correct cookware for your needs.
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NOTE: For best results and greater fuel
efficiency, use only flat-bottomed cook-
ware in good condition.
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The pan should have straight sides and a
tight-fitting lid.
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Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
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The pan material (metal or glass) affects
how fast heat transfers from the surface
burner through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
. Handles should be made of a sturdy, heat-
resistant material and be securely attached
to the pan.
* Pans should be easy to clean. Check to be
sure there are no crevices, rough edges,
or areas where food might collect.
- Be sure pans do not tip, whether they are
full or empty.
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Use cookware only as it was intended to
be used. Follow pan instructions. This is
very important for glass cookware because
some should be used only in the oven.
Other pans are marked as flameware and
may be used on the surface burners.
Home canning information
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
* For best results, use a canner which can
be centered over the surface burner.
a Do not place canner on two surface
burners at the same time. Too much heat
will build up and will damage the cooktop.
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Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
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Keep burner pans clean for best heat
reflection.
* Refer to your canner manual for specific
instructions.