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.