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NX58K9850: Types of Cookware to Use with Range

Using the right cookware can prevent many problems, such as food taking longer to cook or achieving inconsistent results. Proper pans will reduce cooking times, use less energy, and cook food more evenly.

Types of Cookware to Use with Range

  • Flat bottom and straight sides.

  • Tight-fitting lid.

  •  Well-balanced with the handle weighing less than the main portion of the pot or pan.

Material Material characteristics
Aluminum An excellent heat conductor. Some types of food may cause the aluminum to darken. However, anodized aluminum cookware resists staining and pitting.
Copper An excellent heat conductor but discolors easily.
Stainless steel A slow heat conductor with uneven cooking performance but is durable, easy to clean, and resists staining.
Cast-Iron A poor conductor but retains heat very well.
Enamelware Heating characteristics depend on the base material.
Glass A slow heat conductor. Use only glass cookware that is specified for range top cooking or oven use.

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