414 Nutrition & Wellness for Life Copyright Goodheart-Willcox Co., Inc. different features, from a single on/off function to programmable timers, built- in bean grinders, and espresso, latte, or cappuccino options. Electric single-serve brewing systems are best for making an individual serving quickly and easily. The microwave oven is a small appliance that defrosts, cooks, or reheats foods quickly. Countertop microwaves sit on the kitchen counter. Over-the-range micro- waves mount over the cooktop, and have lights and exhaust fans to vent steam and odors. All microwave ovens present a fire danger if metal cookware is used. Use only microwave-safe cookware or bakeware with no exposed metal parts when cooking with a microwave. Cookware and Bakeware Cookware and bakeware are types of equipment that are used to cook and bake food items. These items are made from a variety of materials that have advantages and disadvantages (Figure 17.3). Cookware Cookware is used to prepare foods on the cooktop. Most cookware is either a pot or a pan. A pot is cookware that is taller than it is wide. A pan is cookware that is wider than it is tall. Each type of cookware has a different shape and size that makes it best suited for a particular cooking method (Figure 17.4). A saucepan has a flat-bottomed pot with straight, vertical sides, and one long handle. It is used for heating and cooking food in liquid on the cooktop. Handles should be heat resistant to avoid burns. Saucepans come in a variety of capacities, but not greater than four quarts. For convenience, saucepans are often sold with matching lids. Cookware and Bakeware Materials Cookware and Bakeware Materials Material Advantages Disadvantages Aluminum • Lightweight • Conducts heat well • Unless anodized (coated), will react with acidic foods Cast iron • Retains warmth • Distributes heat evenly • Resists sticking when seasoned • Can be used inside the oven or on the cooktop • Heavy • Rusts quickly if not seasoned Copper • Conducts and distributes heat evenly • Reacts with acidic and alkaline foods unless lined with other nonreactive material • Requires regular polishing and maintenance Glass • Can be used for both cooking and serving food • Can view covered food while cooking • Conducts heat unevenly • Can chip or break Nonstick finish • Prevents foods from sticking • Can use less fat when cooking • Requires the use of utensils that will not scratch the finish, such as wood or silicone • Finish is prone to scratching, rendering the finish useless Stainless steel • Resists corrosion, scratching, and denting • Does not react with acidic foods • Conducts heat poorly, resulting in uneven cooking Figure 17.3 Cookware and bakeware are available in a variety of materials.