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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. A kitchen is a room used for food preparation and sometimes entertainment. ...
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). ...
“Skillet†redirects here. ...
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.[1] Unfired green ware pottery on a traditional drying rack at Conner Prairie living history museum. ...
Stone Age fishing hook. ...
“Roast†redirects here. ...
Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the stomach from animals killed by hunters.[2]). 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. In anatomy, the stomach is a bean-shaped hollow muscular organ of the gastrointestinal tract involved in the second phase of digestion, following mastication. ...
For other uses, see Turtle (disambiguation). ...
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. ...
For other uses, see Bamboo (disambiguation). ...
For other uses, see Asia (disambiguation). ...
(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...
 Hand-crafted pots for sale in Kenya The development of 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 ceramic 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.[citation needed] Image File history File links Pots_for_sale_in_Kenya. ...
Image File history File links Pots_for_sale_in_Kenya. ...
Unfired green ware pottery on a traditional drying rack at Conner Prairie living history museum. ...
Composite body, painted, and glazed bottle. ...
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 ceramic distinguished primarily by its firing and maturation temperature (from about 1200°C to 1315 °C). ...
This article is about the material. ...
This article is about metallic materials. ...
Earthenware is a common ceramic material, which is used extensively for pottery 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.[3][4] Assorted ancient Bronze castings found as part of a cache, probably intended for recycling. ...
For other uses, see Iron (disambiguation). ...
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. ...
Three-legged iron pots being used to cater for a school-leavers party in Botswana. ...
It has been suggested that this article or section be merged with rotisserie. ...
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.[4] (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. ...
For other uses, see Blacksmith (disambiguation). ...
For other uses, see Europe (disambiguation). ...
For other uses, see Asia (disambiguation). ...
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. ...
“Skillet†redirects here. ...
Heat conduction or thermal conduction is the spontaneous transfer of thermal energy through matter, from a region of higher temperature to a region of lower temperature, and hence acts to even out temperature differences. ...
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 conductivity. 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, and it is now considered unlikely. Aluminum is commonly available in sheet, cast, or anodized forms.[5][6]
- 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.[5]
- 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.[5]
- 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.[5]
- 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 because of rust concerns. After washing cast iron cookware it is a good idea to heat it upside down in a moderately hot oven for an hour or two just as in the seasoning process to insure that it is thoroughly dry.
- Cast iron cookware starts out silver in color but after seasoning and repeated use becomes the desired black nonstick surface. To season cast iron, rub a fat such as lard or vegetable shortening all over the surface of the cookware (including the non-cooking surfaces such as the underside and handles). To finish the seasoning process the cast iron cookware must be baked in the oven to seal the fat into the pores of the cookware. The process can be repeated if needed. While there is pre-seasoned cast iron cookware available it will also require re-seasoning at some point.
- 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. Rub a fat, lard is recommended, on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time the cooking surface will become dark and nonstick. 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. ...
Year 1965 (MCMLXV) was a common year starting on Friday (link will display full calendar) of the 1965 Gregorian calendar. ...
These inexpensive carabiners have an anodised aluminum surface, and come in many colours. ...
Aluminium oxide is an amphoteric oxide of aluminium with the chemical formula Al2O3. ...
Sautéeing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...
For other uses, see Copper (disambiguation). ...
K value redirects here. ...
This article is about the metallic chemical element. ...
For other uses, see Acid (disambiguation). ...
For other uses, see Heat (disambiguation) In physics, heat, symbolized by Q, is energy transferred from one body or system to another due to a difference in temperature. ...
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
For other uses, see Chemical reaction (disambiguation). ...
For other uses, see Wine (disambiguation). ...
For other uses, see Tomato (disambiguation). ...
Binomial name Spinacia oleracea L. Percentages are relative to US recommendations 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). ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ...
For other uses, see Carbon (disambiguation). ...
A collection of decorative soaps used for human hygiene purposes. ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
The 630 foot high, stainless-clad (type 304L) Gateway Arch defines St. ...
K value redirects here. ...
K value redirects here. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ...
Valencian paella. ...
Carbon steel,is very fun 2 play with also called plain 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. ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel 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
 Teflon ® coated frying pan - 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 and retention 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 aluminum, covered by 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.
- Aluminum is typically clad on both the inside and the outside of the pot, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.
- Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.[7]
- Non-stick
- Modern metal cooking pans are frequently coated with a substance such as polytetrafluoroethylene (Teflon®) coating 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 should not be left on the stove at a high temperature. On the other hand, they are much 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 necessary to use additional 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 has been controversy surrounding the use of Teflon® and Silverstone, as the decomposition products that they produce at high temperatures can be toxic.[8] More recent tests show that this decomposition only occurs at temperatures beyond those attained during cooking.[9]
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...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
“Fine China†redirects here. ...
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. ...
In chemistry, polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer which finds numerous applications. ...
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. This article is about metallic materials. ...
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. Some 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. Historically some glazes used on ceramic articles have contained high levels of lead, which can posses health risks.
- 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.
Composite body, painted, and glazed bottle. ...
Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεÏαμικός (keramikos). ...
“Fine China†redirects here. ...
Terra cotta is a hard semifired waterproof ceramic clay used in pottery and building construction. ...
Composite body, painted, and glazed bottle. ...
Fixed Partial Denture, or Bridge The word ceramic is derived from the Greek word κεÏαμικός (keramikos). ...
This article is about the metal. ...
It has been suggested that Kimax be merged into this article or section. ...
// For the programming language, see Pyrex (programming language). ...
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 and thermal loading refer to the disfuntion (and perhaps, crack) of a material due to the heating, especially non-stationary and non-uniform. ...
Silicones (more accurately called polymerized siloxanes or polysiloxanes) are inorganic-organic polymers with the chemical formula [R2SiO]n, where R = organic groups such as methyl, ethyl, and phenyl. ...
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 roughly cylindrical. The word cylinder has several meanings. ...
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.
- Casserole pans (for making 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 griddles 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. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a waffle maker. Like frypans, round griddles are generally measured by diameter (20–30 cm).
-
- 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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- Ironically, the saucepan is not the ideal vessel to use for making sauces. 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). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and an all-metal stockpot usually called a caldero is used in hispanic cultures to make rice.
- 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.
Image File history File links Download high-resolution version (944x518, 42 KB) my own photo, for cookware and bakeware page. ...
Image File history File links Download high-resolution version (944x518, 42 KB) my own photo, for cookware and bakeware page. ...
// For the programming language, see Pyrex (programming language). ...
Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ...
“Roast†redirects here. ...
This article or section does not adequately cite its references or sources. ...
For other uses, see Beef (disambiguation). ...
For other uses, see Pork (disambiguation). ...
In geometry, a rectangle is a defined as a quadrilateral polygon in which all four angles are right angles. ...
This oval, with only one axis of symmetry, resembles a chicken egg. ...
In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ...
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 (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ...
Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ...
For other uses, see Soup (disambiguation). ...
Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ...
Image File history File links Pfanne_(Antihaftbeschichtung). ...
Image File history File links Pfanne_(Antihaftbeschichtung). ...
“Skillet†redirects here. ...
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 Ham, cheese, and vegetable omelette served with fresh fruit. ...
DIAMETER is a computer networking protocol for AAA (Authentication, Authorization and Accounting). ...
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 or tsebhi (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. ...
An Indian girl baking chapatis. ...
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. ...
A domestic Belgian waffle iron A waffle iron is a cooking appliance used to make waffles. ...
DIAMETER is a computer networking protocol for AAA (Authentication, Authorization and Accounting). ...
This article is about the country. ...
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. ...
A hot plate is a small electric stove often used in a laboratory setting to heat glassware. ...
Image File history File links Download high-resolution version (960x656, 71 KB) my own picture, to be added to cookware and bakeware I, the creator of this work, hereby release it into the public domain. ...
Image File history File links Download high-resolution version (960x656, 71 KB) my own picture, to be added to cookware and bakeware I, the creator of this work, hereby release it into the public domain. ...
Wikipedia does not yet have an article with this exact name. ...
Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ...
For other uses, see Soup (disambiguation). ...
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 other uses, see Sauce (disambiguation). ...
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. ...
Clawed lobsters comprise a family (Nephropidae) of large marine crustaceans. ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ...
This article is about the optical device. ...
It has been suggested that this article or section be merged with vegetable oil. ...
Occident redirects here. ...
Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ...
A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ...
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. The longest lasting bakings sheets and pans are made with heavy-gauge steel or aluminum. They are heavier in weight which helps in heat distribution and prevents the metal from warping. Image File history File links Metadata Size of this preview: 800 × 562 pixelsFull resolution (2468 × 1735 pixel, file size: 878 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Image File history File links Metadata Size of this preview: 800 × 562 pixelsFull resolution (2468 × 1735 pixel, file size: 878 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...
Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ...
Cake pans include square pans, round pans, and speciality 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. ...
For the meaning of pin-up photo, see Pin-up girl. ...
Sheet pans or cookie sheets are bakeware with large flat surfaces. Sheet pans are flat, rectangular metal pans used in an oven. ...
Glass pie pans work best for pies as you can check the crust through the glass.
 A springform pan with pizza Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
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. ...
This article is about the food. ...
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. ...
“Skillet†redirects here. ...
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). ...
A kettle is a kitchenware piece. ...
“Pressure cooker†redirects here. ...
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 savory main dish or sweetened as a dessert. ...
Cookware and bakeware are types of food preparation containers commonly found in the kitchen. ...
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 originating in China. ...
Footnotes - ^ Tannahill pg 13
- ^ Tannahill pg 14-16
- ^ Tannahill pg 16, 96
- ^ a b Beard pg 174-175
- ^ a b c d Williams pg 8-9
- ^ Aluminium and Alzheimer's disease. Facts about dementia. Alzheimer's Society. Retrieved on October 14, 2005.
- ^ Williams pg 9-10
- ^ Burros, Marian. "In Search of a Pan That Lets Cooks Forget About Teflon", New York Times, June 7, 2006.
- ^ Independent Studies Show No Detectable Levels of PFOA in Cookware Using Teflon®
is the 287th day of the year (288th in leap years) in the Gregorian calendar. ...
Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ...
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.
Harper & Row is an imprint of HarperCollins. ...
// Random House is a publishing house based in New York City. ...
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