POTS AND PANS
The better the pot, the better the cooking results.
• You can recognize good pots and pans by their
bases. The base should be as thick and flat as
• Pots with aluminum or copper bases can cause
metallic discoloring on the ceramic glass surface
which is very difficult or impossible to remove.
• Be very careful when using cast iron pots or pots
with damaged bases which are rough and or have
burrs on them. Scratches can occur if they are
slid across the surface.
• When cold, pot bases are normally bowed slightly
in wards(concave). They should never be bowed
• If you wish to use a special type of pan (e.g., a
pressure cooker, simmering pan, wok), please
follow the manufacturer’s instructions and do not
use a very thin pan.
USE FLAT-BOTTOMED COOKWARE
Cookware must fully contact the surface of the
cooking element. Use flat-bottomed pans sized to
fit the cooking element and
amount of food being
prepared. Check for
flatness by rotating a ruler
across the bottom of the