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Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. The terms cookware and bakeware are not exclusive, and it is possible for a single utensil to be used as both cookware and bakeware. The examples and perspective in this article or section may not represent a worldwide view. ...
A stove is a heat-producing device. ...
Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ...
History
The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines. Unfired green ware pottery on a traditional drying rack at Conner Prairie living history museum. ...
Stone Age fishing hook. ...
Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ...
Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, it was possible to prepare a small pit lined with stones and filled with water. Heated stones could then be placed in the water to raise its temperature. In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed at the end with clay would have provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7000 BC. A final cooking vessel available to early civilizations were the stomachs from animals killed by hunters. Suborders Cryptodira Pleurodira See text for families. ...
Classes Caudofoveata Aplacophora Polyplacophora Monoplacophora Bivalvia Scaphopoda Gastropoda Cephalopoda †Rostroconchia The mollusks or molluscs are the large and diverse phylum Mollusca, which includes a variety of familiar creatures well-known for their decorative shells or as seafood. ...
Diversity Around 91 genera and 1,000 species Subtribes Arthrostylidiinae Arundinariinae Bambusinae Chusqueinae Guaduinae Melocanninae Nastinae Racemobambodinae Shibataeinae See the full Taxonomy of the Bambuseae. ...
World map showing the location of Asia. ...
(8th millennium BC – 7th millennium BC – 6th millennium BC – other millennia) Events circa 7000 BC – Agriculture and settlement at Mehrgarh in South Asia circa 6500 BC – English Channel formed circa 6100 BC – The Storegga Slide, causing a megatsunami in the Norwegian Sea circa 6000...
In anatomy, the stomach (in ancient Greek στόμαχος) is an organ in the gastrointestinal tract used to digest food. ...
 Hand-crafted pots for sale in Kenya The development of earthenware (clay) or ceramic) pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later pottery glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics (including stoneware and glass) conduct poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time (most modern ceramic pots will crack if used on the stovetop, and are only intended for the oven). Even after metal pots have come into widespread use, earthenware pots are still preferred among the less well-off, globally, due to their low production cost. Image File history File links Pots_for_sale_in_Kenya. ...
Image File history File links Pots_for_sale_in_Kenya. ...
Earthenware is a particularly common type of ceramic material and is used extensively for tableware and decorative objects. ...
The Gay Head cliffs in Marthas Vineyard are made almost entirely of clay. ...
Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεÏαμικος (keramikos, potters earth, or pottery). The term covers inorganic non-metallic materials whose formation is due to the action of heat. ...
Glaze is a thin shiny coating, or the act of applying the coating. ...
A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. ...
A Staffordshire stoneware plate from the 1850s with transferred copper print - (From the home of JL Runeberg) Stoneware is a category of clay and a type of pottery distinguished primarily by its firing and maturation temperature (from about 1200°C to 1315 °C). ...
Glass can be made transparent and flat, or into other shapes and colors as shown in this sphere from the Verrerie of Brehat in Brittany. ...
Hot metal work from a blacksmith In chemistry, a metal (Greek: Metallon) is an element that readily forms positive ions (cations) and has metallic bonds. ...
Earthenware is a particularly common type of ceramic material and is used extensively for tableware and decorative objects. ...
The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks with a spit employed for roasting. . ...
General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ...
The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times. ...
A cauldron (from Latin caldarium, hot bath) is a large metal-made pot (kettle) for cooking and/or boiling over an open fire, usually attached to a hanger with the shape of an arc. ...
Spit is a way that food can be cooked. ...
By the 17th century, it was common for a western kitchen to contain a number of skillets, baking pans, a kettle, and several pots along with a variety of pot hooks, and trivets. In the American colonies, these items would commonly be produced by a local blacksmith from iron while brass or copper vessels were common in Europe and Asia. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum to be economically produced. (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ...
Betsy Ross purportedly sewed the first American flag with 13 stars and 13 stripes representing each of the 13 colonies. ...
A blacksmith A blacksmith at work A blacksmith at work A blacksmiths fire Hot metal work from a blacksmith A blacksmith is a person who creates objects from iron or steel by forging the metal; i. ...
European redirects here. ...
World map showing the location of Asia. ...
Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ...
(19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999...
Cookware materials
Metal Metal pots are generally made from a narrow range of metals. This is because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another. Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Look up Pan in Wiktionary, the free dictionary. ...
Heat flow along perfectly insulated wire Heat conduction is the transmission of heat across matter. ...
Reactivity refers to the rate at which a chemical substance tends to undergo a chemical reaction in time. ...
- Aluminum
- Aluminum is a lightweight metal with very good thermal conductance. It does not rust, and is resistant to many forms of corrosion. Aluminum can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminum. Since 1965 circumstantial evidence has linked Alzheimer's disease to aluminum, but to date there is no proof that the element is involved in causing the disease. Aluminum is commonly available in sheet, cast, or anodized forms.
- Sheet aluminum is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum.
- Cast aluminum produces a thicker product than sheet aluminum, making it suitable for saucepots, Dutch ovens, and heavyweight baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminum has a lower thermal conductivity than sheet aluminum.
- Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.
- Copper
- Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.
- Cast Iron
- Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, spinach cooked on bare cast iron will turn black.
- Cast iron is a porous material and requires seasoning before use. Seasoning creates a thin layer of fat and carbon over the iron that coats the surface and prevents sticking. Although cast iron cookware can be washed with soap, it should not be soaked or left wet.
- Stainless Steel
- Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel,called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor. As a result, stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base.
- Carbon Steel
- Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Carbon steel is often used for woks and crepe pans.
Aluminum is a soft and lightweight metal with a dull silvery appearance, due to a thin layer of oxidation that forms quickly when it is exposed to air. ...
1965 (MCMLXV) was a common year starting on Friday (the link is to a full 1965 calendar). ...
These inexpensive carabiners have an anodised aluminum surface, and come in many colours. ...
Aluminium oxide is a chemical compound of aluminium and oxygen with the chemical formula Al2O3. ...
General Name, Symbol, Number copper, Cu, 29 Chemical series transition metals Group, Period, Block 11, 4, d Appearance metallic pinkish red Atomic mass 63. ...
In physics, thermal conductivity, k, is the intensive property of a material that indicates its ability to conduct heat. ...
General Name, Symbol, Number tin, Sn, 50 Chemical series poor metals Group, Period, Block 14, 5, p Appearance silvery lustrous gray Atomic mass 118. ...
For other uses, see Acid (disambiguation). ...
In physics, heat, symbolized by Q, is defined as energy in transit. ...
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...
Iron is durable, relatively cheap, non-toxic, easy to cast (mold) and shape, and has excellent heat retention and diffusion. ...
A chemical reaction occurs when vapours of hydrogen chloride and ammonia meet to form a cloud of a new substance, ammonium chloride Chemical reaction is a process that results in the interconversion of chemical substances [1]. The substance or substances initially involved in a chemical reaction are called reactants. ...
Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. ...
Look up Tomato in Wiktionary, the free dictionary. ...
Binomial name Spinacia oleracea L. Percentages are relative to US RDI values for adults. ...
Cast iron usually refers to grey cast iron, but can mean any of a group of iron-based alloys containing more than 2% carbon (alloys with less carbon are carbon steel by definition). ...
For other uses, see Fat (disambiguation). ...
General Name, Symbol, Number carbon, C, 6 Chemical series nonmetals Group, Period, Block 14, 2, p Appearance black (graphite) colorless (diamond) Atomic mass 12. ...
Soap most commonly appears in bar form. ...
The 630 foot high, stainless-clad (type 304) Gateway Arch defines St. ...
In physics, thermal conductivity, k, is the intensive property of a material that indicates its ability to conduct heat. ...
In physics, thermal conductivity, k, is the intensive property of a material that indicates its ability to conduct heat. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
Carbon steel is a metal alloy, a combination of two elements, iron and carbon, where other elements are present in quantities too small to affect the properties. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ...
A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ...
Coated and composite cookware - Enameled cast iron
- Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution properties of cast iron combined with a non-reactive, non-stick surface.
- Clad aluminum or copper
- Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, sandwiched between a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan. This provides much of the functionality of tinned-copper pots for a fraction of the price.
- Non-stick
- Modern metal cooking pans are frequently coated with a substance such as Teflon in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans cannot be used at high temperatures. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking.
- Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning. There is currently some controversy surrounding the use of Teflon and Silverstone, as the decomposition products that they produce at high temperatures can be toxic.[1]
For those who keep birds, most veterinarians will warn that keeping birds in proximity to areas where nonstick cookware is being used can be deathly to birds given their delicate breathing. Nonstick cookware is known to outgas. At least keep the birds in another part of the dwelling that is far away from nonstick cooking areas. Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Image File history File linksMetadata Download high resolution version (1600x1200, 290 KB) Summary Description: Frying pan made with Teflon Source: Image taken by Wilfred S Pau Date: 4 Mar 2006 Author: Wilfred S Pau Permission: released to the public domain Licensing I, the creator of this work, hereby release it...
Image File history File linksMetadata Download high resolution version (1600x1200, 290 KB) Summary Description: Frying pan made with Teflon Source: Image taken by Wilfred S Pau Date: 4 Mar 2006 Author: Wilfred S Pau Permission: released to the public domain Licensing I, the creator of this work, hereby release it...
(disputed — see talk page) Enameled cast iron is cast iron that has had a vitreous enamel glaze applied to it. ...
It has been suggested that Porcelain tile be merged into this article or section. ...
The term cladding can have a number of meanings: Regarding optical fiber in telecommunication, cladding is one or more layers of material of lower refractive index, in intimate contact with a core material of higher refractive index. ...
Teflon is polytetrafluoroethylene (PTFE), a polymer of fluorinated ethylene. ...
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ...
Teflon is polytetrafluoroethylene (PTFE), a polymer of fluorinated ethylene. ...
A three-coat fluoropolymer system that produces a more durable finish than Teflon. ...
Non-metallic cookware Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware, are an exception. Hot metal work from a blacksmith In chemistry, a metal (Greek: Metallon) is an element that readily forms positive ions (cations) and has metallic bonds. ...
Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ...
Corningware is a brand of tempered glass and ceramic dishes made by Corning Glass Works. ...
- Ceramics
- Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Particular care must be taken when cooking in unglazed ceramics to ensure that the clay does not contain lead.
- Glass
- Borosilicate glass, such as Pyrex, is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process.
- Glass-ceramic
- Glass ceramic is used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.
- Silicone
- Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C) [1]. It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.
A glaze is a vitreous coating to a ceramic material whose primary purposes are decoration or protection. ...
Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεÏαμικος (keramikos, potters earth, or pottery). The term covers inorganic non-metallic materials whose formation is due to the action of heat. ...
It has been suggested that Porcelain tile be merged into this article or section. ...
Terra cotta is a hard semifired waterproof ceramic clay used in pottery and building construction. ...
It has been suggested that Kimax be merged into this article or section. ...
Pyrex is a brand name of borosilicate glass introduced by Corning Glass Works in 1924. ...
Glass-ceramic is a mixture of glass and ceramic materials (mainly lithium-, silicon-, or aluminium-oxides) yielding a material that is impervious to even extreme temperature shocks. ...
Corningware is a brand of tempered glass and ceramic dishes made by Corning Glass Works. ...
During heat transfer, the energy that is stored in the intermolecular bonds between atoms changes. ...
Thermal shock is the name given to cracking as a result of rapid temperature change. ...
Silicone caulking can be used as a basic sealant against water and air penetration. ...
Silicone resins is a type of silicone material which is formed by branched, and cage-like oligosiloxanes with the general formula of RnSiXmOy, where R is a non reactive substituent, usually Me or Ph, and X is a functional group H, OH, Cl or OR. These groups are further condensed...
Types of cookware and bakeware The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as "pots" and "pans," but there is great variation in their actual shapes. Most cooking vessels are circular in cross section. In geometry, a cross section is the intersection of a body in 3-dimensional space with a plane, or of a body in 2-dimensional space with a line, etc. ...
Cookware - Braising pans and roasting pans (also known as braisers and roasters) are large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually oblong or oval. There is no sharp boundary between braisers and roasters - the same pan, with or without a cover, can be used for both functions.
- Pans designed to make casseroles are called, oddly enough, casserole pans. Casserole pans (or just "casseroles") resemble roasters and dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stovetop. Casseroles are commonly made of glazed ceramics or pyrex.
- Dutch ovens are heavy, relatively deep, pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for stews, braised meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from cast iron, and are measured by volume.
- Frying pans, frypans, or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are sometimes called omelette pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter (20–30 cm).
 Electric griddle with temperature control - Griddles are flat plates of metal used for frying, grilling, and making pan breads (such as pancakes, injera, tortillas, chapatis, and crepes). Traditional iron girdles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two stove burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan. Like frypans, round griddles are generally measured by diameter (20–30 cm).
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- In Scotland, griddles are referred to as girdles. In some Spanish speaking countries, a similar pan is referred to as a comal. Crepe pans are similar to griddles, but are usually smaller, and made of a thinner metal.
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- Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a hot plate.
 A copper saucepot (stainless lined, with cast iron handles) - Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble dutch ovens in shape, they do not have the same heat capacity characteristics.
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- For actually making sauce or gravy, it is more efficient to use saucepans with sloping sides, called Windsor pans, or saucepans with rounded sides, called sauciers. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing.
- Saute pans, used for sauteing, have a large surface area, like a frypan, but with vertical sides, to prevent food from escaping during cooking.
- Stockpots are large pots with sides at least as tall as their diameter. This allows stock to simmer for extended periods of time without reducing too much. Stockpots are typically measured in volume (6-36 L).
- Woks, are typically lens-shaped. This allows a small pool of cooking oil to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the Western world, woks are typically used only for stir-frying, but they can actually be used for anything from steaming to deep frying.
Pyrex is a brand name of borosilicate glass introduced by Corning Glass Works in 1924. ...
Braising is cooking with moist heat, typically in a covered pot with a small amount of liquid. ...
Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ...
Trinomial name Gallus gallus domesticus A chicken (Gallus gallus domesticus) is a type of domesticated bird which is often raised as a type of poultry. ...
A cut of beef. ...
Two halves of a pig being delivered Pork is the meat taken from pigs. ...
In geometry, a rectangle is a defined as a quadrilateral polygon in which all four angles are right angles. ...
An oval or ovoid was originally an egg shape (from Latin OVVM); it is now usually used to refer to ellipses, but can also mean any similar shape, such as egg shapes or race-course shapes (a semicircle on either side of a quadrilateral). ...
In cooking, a casserole (from the French for stew pan) is a dish consisting of tough cuts of meat, poultry or game stewed in liquid with vegetables and flavourings. ...
Dutch oven from the 1890s Note the evidence of ashes on the lid. ...
Dutch oven from the 1890s Note the evidence of ashes on the lid. ...
Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in some sort of broth or sauce. ...
Braising is cooking with moist heat, typically in a covered pot with a small amount of liquid. ...
Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
Iron is durable, relatively cheap, non-toxic, easy to cast (mold) and shape, and has excellent heat retention and diffusion. ...
A stainless steel frying pan. ...
Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ...
An omelette An omelette or omelet is a preparation of beaten egg cooked with butter or oil in a frying pan, often folded around a filling. ...
Diameter is an AAA (authentication, authorization and accounting) protocol for applications such as network access or IP mobility. ...
Image File history File linksMetadata Download high resolution version (1024x768, 83 KB) Summary Electric griddle with temperature control. ...
Image File history File linksMetadata Download high resolution version (1024x768, 83 KB) Summary Electric griddle with temperature control. ...
cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ...
Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ...
This meal, consisting of injera and several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine. ...
A staple of Mexican and Central American cuisine, a tortilla is a kind of unleavened bread, made from maize corn or wheat flour. ...
A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ...
A stove is a heat-producing device. ...
Diameter is an AAA (authentication, authorization and accounting) protocol for applications such as network access or IP mobility. ...
Motto: , traditionally rendered in Scots as Wha daur meddle wi me?[1] and in English as No one provokes me with impunity. ...
COMAL (COMmon Algorithmic Language) is a computer programming language developed in Denmark by Benedict Løfstedt and Børge Christensen in 1973. ...
A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ...
The article on electrical energy is located elsewhere. ...
Wikipedia does not yet have an article with this exact name. ...
Boil or furuncle is a skin disease caused by the inflammation of hair follicles, thus resulting in the localized accumulation of pus and dead tissues. ...
Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
The liter (spelled liter in American English and litre in Commonwealth English) is a unit of volume. ...
The liter (spelled liter in American English and litre in Commonwealth English) is a unit of volume. ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid based selection of various ingredients served on or used in the preparation of food. ...
Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ...
Sauté [V. saw-tay] is a method of cooking food a small amount of fat in a shallow pan over relatively high heat. ...
Stock is a flavoured liquid. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ...
Look up lens in Wiktionary, the free dictionary. ...
It has been suggested that this article or section be merged with vegetable oil. ...
The term Western World or the West can have multiple meanings depending on its context. ...
Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ...
An advertisement for an automated deep fryer from 1973 A deep fried twinkie. ...
Bakeware Baking pans are designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans. These are often made from light or medium gauge metal. Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ...
Cake pans can include square pans, round pans, and specialty pans such as angel food cake pans and springform pans often used for baking cheesecake. Angel cake is a type of cake that became popular in the U.S. in the 19th century. ...
Polish Cheesecake A cheesecake is a sweet, cheese-based dessert. ...
Sheet pans or cookie sheets are bakeware with large flat surfaces.
List of cookware and bakeware Angel cake is a type of cake that became popular in the U.S. in the 19th century. ...
A chocolate Bundt cake A Bundt cake is simply the name used for a dessert cake cooked in a Bundt pan. ...
A chip pan is a deep cooking pan used to fry chips, where the pan is filled with oil or fat, and the sliced potatoes added. ...
A chocolate chip cookie // In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie is a bun in Scotland, while in North America a biscuit is...
It has been suggested that this article or section be merged with Cookware and bakeware. ...
A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ...
A double-boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning, or for any occasion when more indirect heating is desired. ...
A doufeu is a baking or roasting vessel with a concave lid. ...
Dutch oven from the 1890s Note the evidence of ashes on the lid. ...
A stainless steel frying pan. ...
A kettle is a kitchenware piece. ...
Pressure cooker redirects here. ...
A Sauciér (so-see-ay) is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. ...
A soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. ...
A tajine is a Moroccan dish as well as a special pot for preparing this dish. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ...
References - James Beard, et al. (1975). The Cooks' Catalogue. Harper & Row. ISBN 0-06-011563-7.
- Reay Tannahill (1988). Food in History. Crown Publishers. ISBN 0-517-57186-2.
- Chuck Williams (1986). The Williams-Sonoma Cookbook and Guide to Kitchenware. Random House. ISBN 0-394-54411-0.
- Aluminium and Alzheimer's disease. Facts about dementia. Alzheimer's Society. Retrieved on October 14, 2005.
- ^ Burros, Marian. "In Search of a Pan That Lets Cooks Forget About Teflon", New York Times, June 7, 2006.
Harper & Row is an imprint of HarperCollins. ...
Random House is a publishing division of the German media conglomerate Bertelsmann based in New York City. ...
October 14 is the 287th day of the year (288th in leap years) in the Gregorian calendar. ...
2005 (MMV) was a common year starting on Saturday of the Gregorian calendar. ...
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