aluminum utensils as in other kinds, since the heat is evenly
distributed by this metal.

4. ENAMEL.--Good enamel cooking utensils are desirable for some purposes
and are only moderately expensive. Utensils made of enamel are not so
durable as those made of metal, because excessive heat or a sharp blow
will cause the enamel to chip. Enamel utensils come in various colors,
and all can be kept clean easily, but the gray enamel is considered to
be the best for wear.

5. IRON AND STEEL.--Utensils made of iron and steel are usually
inexpensive, but some, especially those of iron, are heavy. These metals
are used principally for such utensils as frying pans, or skillets,
griddles, waffle irons, and kettles for deep-fat frying. Sheet iron
makes excellent shallow pans for baking cookies and other cakes, very
satisfactory bread pans, and the best kind of pans for omelet and
other frying.

6. EARTHENWARE.--A certain number of fairly durable earthenware utensils
are necessary in a kitchen equipment. Mixing bowls are usually made of
earthenware, as are also casseroles, which are covered dishes used for
the baking of foods that require long cooking, and other baking
utensils. Meat, fowl, and some vegetables, such as dried beans, are
delicious when prepared in a casserole, as very little flavor or food is
lost in such a dish.

7. TIN.--The cheapest metal from which cooking utensils are made is tin,
but it is not generally used for utensils in which food is to be cooked,
because it melts at too low a temperature. Tin is used, however, for
such small articles as measures, cutters, apple corers, sieves,