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Can metal cookware be used on glass-ceramic "smooth top" ranges? |
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In general, flat-bottomed cookware that will remain flat (won't
warp) throughout cooking, regardless of material, will perform well on
glass-ceramic cooktops. |
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What is heat tint? |
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Heat tint is a mottled rainbow -like discoloration on stainless
steel that is caused by excessive heat. Heat tint can usually be
removed with a commercial stainless steel cleaner commonly found in
supermarkets. |
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What causes aluminum to discolor? Can discoloration be removed? |
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In some localities water contains minerals and alkalines which may
be deposited on the inside surface of aluminum pans, causing some
discoloration. This does not affect the use of the utensil nor the food
prepared in it. Stains or discolorations that may appear on aluminum
utensils can be removed by boiling a solution of two to three
tablespoons of cream of tartar, lemon juice or vinegar to each quart of
water in the utensil for five to ten minutes. Then scour lightly with a
soap-filled scouring pad. |
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Can extreme temperature variations cause metal utensils to warp? |
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Yes. Don't place chilled utensils over high heat or soak hot
utensils in cold water. Do not begin cooking frozen foods in a hot pan.
Extreme temperature changes may warp the pan because of uneven
expansion and contraction of the metal. Long periods of high heat also
cause metal utensils to warp. |
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Can top of range cookware also be used in the oven? |
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Cookware with phenolic (heat-resistant plastic) handles and knobs
and/or with nonstick interior coatings may generally be used in a
pre-heated oven up to 350 degrees F. (180 degrees Celsius) but should
not be used under the oven broiler unit. Cookware with 100% metal
handles can be used in the oven up to 500 degrees F. (260 degrees
Celsius), but should not be used under the broiler. Cookware with
wooden handles and knobs may not be recommended for oven use. Check the
manufacturer's instructions before using top of range cookware in the
oven. |
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What special instructions should be followed when cooking or frying in nonstick coated utensils? |
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Basically the procedures for cooking are the same rules to be
followed for regular fry pans. Medium and low heats should be used.
Preheat the pan for about one and one-half minutes over medium low or
medium heat. Then add food and turn the heat lower. (Many meats are
first browned on both sides over medium heat; then the heat is reduced
to finish cooking.) High temperatures cause food residues to burn on,
affecting the non-stick characteristics. |
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Do cooking utensils have to be discarded if a handle or knob breaks? |
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Most manufacturers attach handles and knobs in such a way that they
can be easily replaced. It is suggested that the specific manufacturer
be contacted for replacement parts should the consumer choose to
replace a damaged part rather than discard the utensil. Glass or
glass-ceramic utensils that are chipped or cracked should be discarded. |
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What is meant by heat absorption? |
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Heat absorption is the transferring of heat from the air and vapor
to the food. The food absorbs heat from the vapor around it. In
addition, where the food is in contact with the cookware, heat transfer
by conduction also occurs. |
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What is meant by "clad?" |
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"Clad" usually means the bonding of one metal to the surface of
another, such as copper or aluminum to stainless steel, in a way that
takes advantage of characteristics of both metals. For instance, copper
or aluminum may be bonded to the exterior of stainless steel to improve
heat conductivity. while the inside surface retains the easy-to-clean,
scratch-resistant properties of stainless steel. |
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What should be done before using a pan coated with a nonstick finish? |
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Before using the first time, wash the utensil with hot sudsy water.
Rinse thoroughly with hot water and dry immediately. Then apply a film
of cooking oil or shortening to the inside surface with a cloth or
paper toweling. Solid shortening is more effective than oil when
greasing a bakeware pan for baking cakes. However, silicone-coated
bakeware does not require pre-seasoning. |
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Can fat or grease be used when cooking with nonstick utensils? |
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Yes. Any type of solid shortening or cooking oil may be used when
cooking with nonstick utensils. Except for eggs and baked goods with a
high sugar content, no shortening or oil is needed to keep food from
sticking. This is a definite advantage to people on low-fat diets. |
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Do special kitchen tools have to be used with nonstick cookware and bakeware? |
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Nonstick finishes on some pans may be marred by the sharp edge of a
spatula or the point of a fork. For this reason, follow manufacturer's
instructions as to the type of kitchen tools to be used on a nonstick
utensil. Some reinforced nonstick coatings such as Excalibur and
Quantum permit the use of metal utensils, however cutting with a knife
is not recommended. |
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Can cookware and bakeware be washed in an automatic dishwasher? |
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Most cookware and bakeware can be cleaned safely in an automatic
dishwasher. However, water with high mineral content, as well as
certain detergents can darken some surfaces, stain aluminum or copper,
and remove the "seasoning" from cast iron and from nonstick surfaces.
Hard anodized aluminum will discolor in a dishwasher. Check the
manufacturers instructions before washing your utensils in an automatic
dishwasher. |
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Is there a health hazard in using pans with a nonstick finish? |
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No. Food and Drug Administration scientists have confirmed that these coatings are safe for human use. |
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How should a utensil with a nonstick finish be cleaned? |
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Wash it in hot sudsy water, using a nylon scrubber. Most nonstick
finishes are dishwasher-safe. Re-conditioning with a light application
of cooking oil is recommended after dishwasher use. |
