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t o Select Flame Size  

Watch the flame, not the knob, as you reduce heat.  

When boiling, use this same flame size—1/2 inch  

smaller than the bottom of the cookware-no matter  

what the cookware is made of. Foods cook just  

as quickly at a gentle boil as they do at a furious  

rolling boil. A high boil creates steam and cooks away  

moisture, flavor and nutrition. Avoid it except for the  

few cooking processes which need a vigorous boil.  

The flame size on a gas burner should match the  

cookware you are using.  

When frying or warming foods in stainless steel,  

cast iron or enamelware, keep the flame down  

lower—to about 1/2 the diameter of the cookware.  

FOR SAFE HANDLING OF COOKWARE, NEVER  

LET THE FLAME EXTEND UP THE SIDES OF  

THE COOKWARE. Any flame larger than the bottom  

of the cookware is wasted and only serves to heat  

the handle.  

When frying in glass or ceramic cookware, lower  

the flame even more.  

When using aluminum or aluminum-clad stainless  

steel pots and pans, adjust the flame so the circle it  

makes is about 1/2 inch smaller than ’the bottom of  

the cookware.  

Top-of-Range Cookware  

Aluminum: Medium-weight cookware is  

recommended because it heats quickly and evenly.  

Most foods brown evenly in an aluminum skillet.  

Use saucepans with tight-fitting lids for cooking with  

minimum amounts of water.  

Heatproof Glass Ceramic: Can be used for either  

surface or oven cooking. It conducts heat very slowly  

and cools very slowly. Check cookware manufacturer’s  

directions to be sure it can be used on gas ranges.  

Stainless Steel: This metal alone has poor  

heating properties, and is usually combined with  

copper, aluminum or other metals for improved heat  

distribution. Combination metal skillets usually work  

satisfactorily if they are used with medium heat as the  

manufacturer recommends.  

Cast Iron: If heated slowly, most skillets will give  

satisfactory results.  

Enamelware: Under some conditions, the enamel  

of some cookware may melt. Follow cookware  

manufacturer’s recommendations for cooking methods,  

Glass: There are two types of glass cookware-those  

for oven use only and those for top-of-range cooking  

(

saucepans, coffee and teapots). Glass conducts heat  

very slowly.  

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