Types of Cookware Safe to Use on the Cooktop
Using the right cookware means you get to be a boss in the kitchen. Never again deal with food taking too long to cook, or getting inconsistent results because you didn’t use the right cookware. Proper pans reduce cooking time, use less energy, and cook food more evenly. So you can whip up that perfect dish each and every time.
Cast iron is safe to use on the cooktop. Avoid sliding aluminum pans across a hot surface, as these may leave marks.
We recommend using materials that conduct heat well like:
Avoid using the following types of cookware on the glass/ceramic cooktop:
Pans with grooved or warped bottoms
Very thin-gauge metal pans
Glass pans (these may scratch the surface)
Pans more than one inch smaller or larger than the heating element
Cookware with loose or broken handles
Woks with a ring-stand bottom
Round bottom woks
Rippled-bottom and/or oversized canners and griddles
Glass, ceramic, or porcelain
Copper, aluminum, or brass
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