A.  In general, flat-bottomed cookware that will remain flat (won't warp) throughout cooking, regardless of

     material, will perform well on glass-ceramic cooktops.

Q.  What is heat tint?

A.  Heat tint is a mottled rainbow -like discoloration on stainless steel that is caused by excessive heat. Heat tint

     can usually be removed with a commercial stainless steel cleaner commonly found in supermarkets.

Q.  What causes aluminum to discolor? Can discoloration be removed?

A.  In some localities water contains minerals and alkalines which may be deposited on the inside surface of

     aluminum pans, causing some discoloration. This does not affect the use of the utensil nor the food prepared

     in it. Stains or discolorations that may appear on aluminum utensils can be removed by boiling a solution of

     two to three tablespoons of cream of tartar, lemon juice or vinegar to each quart of water in the utensil for

     five to ten minutes. Then scour lightly with a soap-filled scouring pad.

Q.  Can extreme temperature variations cause metal utensils to warp?

A.  Yes. Don't place chilled utensils over high heat or soak hot utensils in cold water. Do not begin cooking frozen

     foods in a hot pan. Extreme temperature changes may warp the pan because of uneven expansion and   

     contraction of the metal. Long periods of high heat also cause metal utensils to warp.

Q.  Can top of range cookware also be used in the oven?

A.  Cookware with phenolic (heat-resistant plastic) handles and knobs and/or with nonstick interior coatings may

     generally be used in a pre-heated oven up to 350 degrees F. (180 degrees Celsius) but should not be used

     under the oven broiler unit. Cookware with 100% metal handles can be used in the oven up to 500 degrees F.

    (260 degrees Celsius), but should not be used under the broiler. Cookware with wooden handles and knobs may

    not be recommended for oven use. Check the manufacturer's instructions before using top of range cookware

    in the oven.

Q.  What special instructions should be followed when cooking or frying in nonstick coated utensils?

A.  Basically the procedures for cooking are the same rules to be followed for regular fry pans. Medium and low

     heats should be used. Preheat the pan for about one and one-half minutes over medium low or medium heat.

     Then add food and turn the heat lower. (Many meats are first browned on both sides over medium heat; then

     the heat is reduced to finish cooking.) High temperatures cause food residues to burn on, affecting the non-

     stick characteristics.

Q.  Do cooking utensils have to be discarded if a handle or knob breaks?

A.  Most manufacturers attach handles and knobs in such a way that they can be easily replaced. It is suggested

     that the specific manufacturer be contacted for replacement parts should the consumer choose to replace a

     damaged part rather than discard the utensil. Glass or glass-ceramic utensils that are chipped or cracked

     should be discarded.

Q.  What is meant by heat absorption?

A.  Heat absorption is the transferring of heat from the air and vapor to the food. The food absorbs heat from

     the vapor around it. In addition, where the food is in contact with the cookware, heat transfer by conduction

     also occurs.

Q.  What is meant by "clad?"

A.  "Clad" usually means the bonding of one metal to the surface of another, such as copper or aluminum to

     stainless steel, in a way that takes advantage of characteristics of both metals. For instance, copper or

     aluminum may be bonded to the exterior of stainless steel to improve heat conductivity. while the inside

     surface retains the easy-to-clean, scratch-resistant properties of stainless steel.

Q.  What should be done before using a pan coated with a nonstick finish?

A.  Before using the first time, wash the utensil with hot sudsy water. Rinse thoroughly with hot water and dry

     immediately. Then apply a film of cooking oil or shortening to the inside surface with a cloth or paper

     toweling. Solid shortening is more effective than oil when greasing a bakeware pan for baking cakes.

     However, silicone-coated bakeware does not require pre-seasoning.

Q.  Can fat or grease be used when cooking with nonstick utensils?

A.  Yes. Any type of solid shortening or cooking oil may be used when cooking with nonstick utensils. Except for

     eggs and baked goods with a high sugar content, no shortening or oil is needed to keep food from sticking.

     This is a definite advantage to people on low-fat diets.

Q.  Do special kitchen tools have to be used with nonstick cookware and bakeware?

A.  Nonstick finishes on some pans may be marred by the sharp edge of a spatula or the point of a fork. For this

     reason, follow manufacturer's instructions as to the type of kitchen tools to be used on a nonstick utensil.

     Some reinforced nonstick coatings such as Excalibur and Quantum permit the use of metal utensils, however

     cutting with a knife is not recommended.

Q.  Can cookware and bakeware be washed in an automatic dishwasher?

A.  Most cookware and bakeware can be cleaned safely in an automatic dishwasher. However, water with high

     mineral content, as well as certain detergents can darken some surfaces, stain aluminum or copper, and

     remove the "seasoning" from cast iron and from nonstick surfaces. Hard anodized aluminum will discolor in a

     dishwasher. Check the manufacturers instructions before washing your utensils in an automatic dishwasher.

Q.  Is there a health hazard in using pans with a nonstick finish?

A.  No. Food and Drug Administration scientists have confirmed that these coatings are safe for human use.

Q.  How should a utensil with a nonstick finish be cleaned?

A.  Wash it in hot sudsy water, using a nylon scrubber. Most nonstick finishes are dishwasher-safe. Re-

     conditioning with a light application of cooking oil is recommended after dishwasher use.