Vessels that you choose to cook on a gas stove should be able to swiftly and evenly spread the heat and retain it for long. The vessels must be sturdy and firm. Besides, they must be easier to clean and the food items cooked in it must not chemically react with the metal with which it is made.

For example, when food items that are acidic in nature are cooked in aluminum vessels, the chances of aluminum getting mixed in the food is high. The presence of aluminum in the human body may even lead to memory loss and other severe health problems. Vessels with a flat bottom are more preferable for cooking. In such vessels, food items, after it has been initially cooked, requires a small flame to simmer or continue cooking. Try to use as little water as possible.

To evenly spread the heat, use vessels with copper bottom and steel sides. This type of vessels would swiftly spread the heat even if the flame is low. If you replace your regular cooking utensils with such vessels you could save up to 2 kilos of fuel per gas cylinder. 

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