Post on 26-Dec-2015
HFN 2O1 Food and Nutrition Mrs. Filinov
Cookware and Bakeware
Mrs. Filinov
Cookware
• Saucepan• Pots – larger and heavier
and they come in different sizes.
• Skillets/frying pans• Double boiler- boiling water
at the bottom pan heats up food in the upper pan.
• Dutch oven- heavy gauge pot used on the top of the stove or in the oven.
• Steamer – steaming vegetables.
• Pressure cooker
Bakeware• Loaf pan – baking breads
and meatloaf.• Cookie sheet –baking
cookies and biscuits.• Baking sheet.• Cake pans• Tube pan• Pie pans• Muffin pans• Roasting pans• Casserole – baking and
serving the main dishes• Aluminum foil pan – on
time use…they can be recycled.
Materials used for Cookware
Material Use and Care• Aluminum - Cool before washing to prevent warping. Avoid
sharp tools and beaters.
• Stainless Steel - Clean with nylon scrubbers.
• Copper - Dry after washing
• Cast iron- Store in dry place..it may rust.
• Glass – Clean with nylon scrubbers. Do not plunge hot pan into cold water or put into refrigerator.
• Stoneware – Dishwasher safe
• Enamel (glass baked on metal) – Dishwasher safe
• Microwave safe Plastic – Dishwasher safe
• Non-stick coatings- Some can not be washed in the dishwasher. Use non metal cooking tools to avoid scratching.