A THOUGHT OR TWO ABOUT A POT OR TWO
Cooking is easier with the correct pan; a well designed pan. Look for these characteristics when selecting new pans:
GOOD BALANCE
aids even heating and ease of use. The pan should set level with or without food.
WELL FITTED COVER
helps to retain moisture, flavor and nutrients during the cooking process. It keeps temperature in the pan more even and holds in heat, aroma, and steam. Cover pans whenever you can so foods cook with maximum speed and minimum clean-up. Cooking with a cover will require a lower flame setting than will be needed for the same food cooked uncovered.
HEAT-RESISTANT HANDLE
aids in easy handling of the utensil and avoids discomfort or burn.
DENT-RESISTANT MATERIAL
aids in retaining the original shape of the pan to insure good lid fit and ease in cleaning.
GOOD HEAT CONDUCTOR MATERIAL
insures more even heating of the pan and more even browning or cooking. Examples of good heat conducting materials are: aluminum or aluminum-clad stainless steel. Materials which conduct heat slowly (stainless steel, cast iron, glass and enamel) may require special attention for desired results. GENERALLY, LOWER FLAME HEIGHTS ARE BEST FOR NON-ALUMINUM UTENSILS.