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72 COOKWARE, FOOD TRANSPORT, & COOKWARE GUIDE WINGO BAG™ PREMIUM DELIVERY OR CATERING BAGS • High-performance insula on retains temperature • Adjustable contoured straps are ideal for bike & scooter delivery • Waterproof liner prevents leaking & is easy to clean • Integrated reinforcements for lightweight bag stability • Dual close zipper & buckle to keep contents secure • Clear pocket for storing slips, menus or custom branding • Moisture-resistant exterior prevents bacteria, mold & odors • Reflector strip for safety BGDB-1616 Backpack, 16'' x 13'' x 16''H 1/ea. BGPZ-1909 Pizza Bag, 19'' x 19'' x 9''H 1/ea. BGPZ-2109 Pizza Bag, 21 1 /2'' x 21 1 /2'' x 9''H 1/ea. BGCB-1212 Catering, Small, 12'' x 12'' x 12''H 1/ea. BGCB-1709 Catering, Medium w/Bev. Divider, 17'' x 13'' x 9''H 1/ea. BGCB-2314 Catering, Large, 23'' x 15'' x 14''H 1/ea. BGCB-2212 Catering, X-Large, 22'' x 22'' x 12''H 1/ea. TYPES OF COOKWARE – USE & CARE ALUMINUM - Aluminum cookware is very popular because it is an excellent conductor of heat. Heat spreads quickly and evenly across the bo om, up the sides and across the cover to completely surround the food being cooked. Aluminum is also lightweight, so that even large pans are rela vely easy to handle. Use and Care: A er use, aluminum cookware should be allowed to cool before washing or soaking in order to safeguard against warping. Acidic foods (especially tomato-based sauces) and undissolved salt may cause pi ng of the surface. Aluminum may stain when it contacts minerals in water and foods. Automa c dishwashing may increase the amount of staining due to the high heat of the drying cycle. Therefore, hand washing may be preferable. STAINLESS STEEL - Stainless steel cookware is excep onally durable. It won't corrode or tarnish and its hard, non-porous surface is resistant to wear and scratching. Stainless steel cookware is usually made by combining stainless with other metals such as aluminum or copper to improve its heat conduc vity. Use and Care: Stainless steel is one of the easiest materials to clean and keep clean. Washing and light scouring will remove soil and stubborn burns. As with aluminum cookware, long exposure to acidic or salty foods should be avoided to prevent pi ng. INDUCTION - With induc on cooking, heat is induced into the cookware, not transferred to it by the cooktop. An electromagne c coil beneath the ceramic cooking surface creates a magne c field which heats the cookware and its contents. The cookware must therefore have magne c proper es. Most types of induc on cookware consist of several layers of different substances, usually stainless steel for its strength and magne sm and aluminum for its conduc vity. Use and Care: As with tradi onal stainless steel cookware, washing and light scouring will keep the cookware clean and a rac ve. If the surface is stainless steel (rather than a non-s ck coa ng), care should be taken with acidic and salty foods to avoid pi ng. SKRE-14-ABK 14 oz., Rectangular Server, 9.74''L x 5.1''W x 1.21''H, Black 1 Set SKRO-14-ABK 14 oz., Round Server, 8.77''L x 6.37''W x 1.37''H, Black 1 Set SKOV-16-ABK 16 oz., Oval Server, 9.88''L x 5.47''W x 1.58''H, Black 1 Set SK-20-ABK 20 oz., Round Skillet, 11.8''L x 7.7''W, Black 1 Set SKRE-14-BASE 8.87''L x 6.63''W x .75''H, Rectangular Underliner 1 Set SKRO-14-BASE 7.85'' dia. x .75''H, Round Underliner 1 Set SKOV-16-BASE 8.63''L x 6.63''W x .75''H, Oval Underliner 1 Set SK-20-BASE 8.66 dia. x .75''H, Round Underliner 1 Set • Ideal for sizzling, baked dishes or hot desserts • Enhance your guest experience with a diverse collec on of size and shapes, completed by a cap va ng acacia wood underliner • Made of durable cast aluminium and non-s ck coa ng • Great visual appeal, temperature reten on and heat resistance • All the benefits of cast iron at a third of the weight • No hassle of manual cleaning; dishwasher safe HEISS™ TABLETOP COOKWARE