1. HFN 2O1 Food and Nutrition Mrs. Filinov Cookware and Bakeware Mrs. Filinov

2. 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

3. 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.

4. Materials used for Cookware MaterialUse 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.