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#
Utensil Recommendations
What
S
hould I
C
onsider in
C
ookware
?
Flat Pan Test
F
or
b
est coo
ki
ng resu
l
ts, use a pan
with
a
f
l
a
t
b
ottom. To
de
t
e
rmin
e
i
f
pan has a flat bottom
.
1
. Rotate a ruler along bottom of
pan. I
f
pan is not
f
lat,
g
aps
between bottom of pan and
edge of ruler can be seen
.
2.
A
sma
ll
g
roove or mar
k
on a
pan does not affect cookin
g
times. However, if a
p
an has a
g
ap,
f
ormed rin
g
s, or an uneven
bottom
,
it does not cook
efficientl
y
and in some case
s
m
a
y
not
b
o
il
li
qu
id
.
C
an I can?
C
ann
i
ng
i
s not recommended
w
ith an
y
o
f the Amana smoothtop ranges or
coo
k
tops
d
ue to t
h
e
i
ntense
h
eat an
d
l
ar
g
e cookware required to can.
T
he heat generated by the cannin
g
coo
kw
are o
v
er
h
eats
b
ot
h
t
h
e e
l
ements an
d
the smoothtop of the cooktop. This ma
y
cause the smoothto
p
to crack, cause failur
e
of
t
h
e
h
eat
i
ng e
l
ements, an
d
may caus
e
o
verheatin
g
of the surroundin
g
walls.
Damage incurred by canning, or
a
ttempt
i
ng to can, us
i
ng t
h
e smoot
h
top
cooktop is not covered under warrant
y
.
Mo
r
e than
1
i
nc
h
over
h
ang
C
orrect s
i
z
e
SELECT AVOID
Flat bottomed cookware.
Cookware with rounded or warped
bottoms.
Pans with aluminum disk
bottoms.
Glass, glass-ceramic, enamel
porcelain or cast iron cookware,
canners or pressure cookers.
Heavy gauge metal cookware. Light gauge metal cookware.
Handles that are secure, that are
not heavy enough to tilt pan.
Cookware with loose or broken
handles.
Proper pan size.
Cookware that is smaller than or
greater than heating element size
by 1 inch.
Flat bottomed wok. Wok with a ringstand on bottom.
COOKWARE
MATERIAL USES
Aluminum
Heats and cools quickly. Use for frying, braising,
and roasting.
Stainless Steel
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Copper Clad /
Tin Lined
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.