Care Note: Black glasstops are different. See instructions for them.

Turn diamond rings on hand away from surface to prevent scratching top. Be sure utensils have no rough spots to scratch the surface. Be sure the surface is clean before heat is turned on, and bottoms of pans are clean and dry to avoid burning on soil. Avoid spills and boil-overs by turning down heat to lowest possible setting for cooking task, and by using large enough pan. Wipe up wet spot promptly, being careful to avoid steam burns. Don't cook with foil on the smoothtop--it could be damaged by foil melting into it. Cover pans to prevent spatters.

Pans of soft metal such as aluminum can rub off on the harder glass surface, making gray or black marks. Copper bottom pans rub off less, but do not give as good cooking performance as aluminum. Heavier weight, harder aluminum marks less than lighter weights. Smooth the bottom of new aluminum pans with a mild abrasive such as Bon Ami. Do not slide pans across the surface; lift pan up when moving or when shaking as in popping corn. Keep surface protected with cleaner-conditioner. NEVER USE FOIL on glasstops; rubbing it across surface also makes dark metal marks.

This article was written by Anne Field, Extension Specialist, Emeritus.



MSU 2003