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1081:, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use include its relatively poor thermal conductivity. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum or copper core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. Typical 18/10 stainless steel also has a relatively low
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905:, where copper ions prompt proteins to denature (unfold) and enable stronger protein bonds across the sulfur contained in egg whites. Unlined copper is also used in the making of preserves, jams and jellies. Copper does not store ("bank") heat, and so thermal flows reverse almost immediately upon removal from heat. This allows precise control of consistency and texture while cooking sugar and pectin-thickened preparations. Alone, fruit acid would be sufficient to cause leaching of copper byproducts, but naturally occurring fruit sugars and added preserving sugars buffer copper reactivity. Unlined pans have thereby been used safely in such applications for centuries.
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may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually rectangular 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. In Europe, clay roasters remain popular because they allows roasting without adding grease or liquids. This helps preserve flavor and nutrients. Having to soak the pot in water for 15 minutes before use is a notable drawback.
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This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use. Enameled cast-iron cookware, unlike uncoated cast-iron, is minimally reactive thus can be used with acidic food.
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stainless steel are its durability and corrosion resistance, and although relatively sticky and subject to food residue adhesions, stainless steel is tolerant of most abrasive cleaning techniques and metal implements. Stainless steel forms a pan's structural element when bonded to copper and is irreparable in the event of wear or damage.
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surface. Nickel is also stickier than tin or silver. Copper cookware with aged or damaged nickel linings can be retinned, or possibly replating with nickel, although this is no longer widely available. Nickel linings began to fall out of favor in the 1980s owing to the isolation of nickel as an allergen.
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lined with tin. Should a wiped tin lining be damaged or wear out the cookware can be re-tinned, usually for much less cost than the purchase price of the pan. Tin presents a smooth crystalline structure and is therefore relatively non-stick in cooking applications. As a relatively soft metal abrasive
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Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate for irregular shapes and thicknesses. Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast
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Braising pans and roasting pans (also known as "braisers", "roasters" or rondeau pans) 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
1304:. Non-metallic cookware typically can not be used on the stovetop, with the exception of glass-ceramic cookware. Rigid non metallic cookware tends to shatter on sudden cooling or uneven heating, although low expansion materials such as borosilicate glass and glass-ceramics have significant immunity.
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The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast
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is a technique for fabricating pans with a layer of efficient heat conducting material, such as copper or aluminum, covered on the cooking surface by a non-reactive material such as stainless steel, and often covered on the exterior aspect of the pan ("dual-clad") as well. Some pans feature a copper
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Teflon) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food.
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Aluminum is typically clad on both the inside and the exterior pan surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper of various thicknesses is often clad on its interior surface only, leaving the more attractive copper exposed on the outside
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18/10 alloys with a higher permeability. In so-called "tri-ply" cookware, the central aluminum layer is paramagnetic, and the interior 18/10 layer may also, but the exterior layer at the base must be ferromagnetic to be compatible with induction cooktops. Stainless steel does not require seasoning
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Copper cookware lined with a thin layer of stainless steel is available from most modern
European manufacturers. Stainless steel is 25 times less thermally conductive than copper, and is sometimes critiqued for compromising the efficacy of the copper with which it is bonded. Among the advantages of
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bakeware is light, flexible and able to withstand sustained temperatures of 220 °C (428 °F). It melts around 500 °C (930 °F), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material should not be confused with
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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 glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a
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and the product to be roasted. When the thus-fired clay separated from the basket, it would become a usable clay roasting pan in itself. This indicates a steady progression from use of woven gourd casings to waterproof cooking baskets to pottery. Other than in many other cultures, Native
Americans
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to simmer for extended periods of time without major reducing. 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
Hispanic
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pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they are generally lighter. Very small saucepans used for heating milk are referred to as "milk pans" - such saucepans usually have a lip for pouring heated
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designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes.
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with a nickel lining. Nickel is harder and more thermally efficient than tin, with a higher melting point. Despite its hardness, it wore out as fast as tin, as the plating was 20 microns thick or less, as nickel tends to plate somewhat irregularly, and requires milling to produce an even cooking
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a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking
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Sheet aluminium is spun or stamped into form. Due to the softness of the metal, it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet
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experimented with a solution for provisioning the French army while in the field by adapting the tin lining techniques used for his cookware to more robust steel containers (then only lately introduced for canning) which protected the cans from corrosion and soldiers from lead solder and
1603:) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in ovens or on stovetops. Casseroles are often made of metal, but are popular in glazed ceramic or other vitreous material as well.
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Silver is also applied to copper by means of electroplating, and provides an interior finish that is at once smooth, more durable than either tin or nickel, relatively non-stick and extremely thermally efficient. Copper and silver bond extremely well owing to their shared high
569:. 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.
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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. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the
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Some cookware use a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and improved heat diffusion, and a foil layer of copper on the exterior to provide the "look" of a copper pot at a lower price.
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archaeologist Ofer Bar-Yosef reported that "When you look at the pots, you can see that they were in a fire." It is also possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by
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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
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to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface.
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made with this material are durable (some could last a lifetime or more) and are inert and non-reactive. Heat is also conducted evenly in this material. They can be used for both cooking in a fire pit surrounded with coals and for baking in the oven.
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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
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The size and shape of a cooking vessel is typically determined by how it will be used. Intention, application, technique and configuration also have a bearing on whether a cooking vessel is referred to as a pot or a pan. Generally within the classic
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or aluminum interface layer that extends over the entire pan rather than just a heat-distributing disk on the base. Generally, the thicker the interface layer, especially in the base of the pan, the more improved the heat distribution. Claims of
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before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning,
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iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.
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cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Carbon steel accommodates high, dry heat for such operations as dry searing. Carbon steel does not
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Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms, and may be physically combined with other metals (see below).
1751:" which also provide more efficient evaporation and generate a return wave when shaken. Both flared saucepan variations tend to dry or cake preparations on their walls, and are less suited to starch-thickened sauces than standard saucepans.
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used and still use the heat source inside the cookware. Cooking baskets are filled with hot stones and roasting pans with wood coals. Native
Americans would form a basket from large leaves to boil water, according to historian and novelist
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of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed 260 °C (500 °F), above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties.
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Tin linings sufficiently robust for cooking are wiped onto copper by hand, producing a .35–45-mm-thick lining. Decorative copper cookware, i.e., a pot or pan less than 1 mm thick and therefore unsuited to cooking, will often be
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Seasoning of other cookware surfaces is generally discouraged. Non-stick enamels often crack under heat stress, and non-stick polymers (such as Teflon) degrade at high heat so neither type of surface should be seasoned.
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Uncoated and un-anodized aluminium can react with 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 aluminium.
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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, low-stick surface.
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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
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Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking.
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is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. However, it cannot be used on a stovetop, as it cannot cope with stovetop temperatures.
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surface ratio, used for frying, searing, reductions, braising and oven work take the designation "pan". Additionally, while pots are round, pans may be round, oval, squared, or irregularly shaped.
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pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a centre hole that is placed between the wonder pot and the flame to disperse heat.
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and must be formed to a more structurally rigid metal to produce a serviceable vessel. Such applications of copper are purely aesthetic and do not materially contribute to cookware performance.
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in the centre of the wok to be heated to a high temperature 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
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or clad with another. While metal pots take heat very well, they usually react poorly to rapid cooling, such as being plunged into water while hot, this will usually warp the piece over time.
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1656:
Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use.
1682:. 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
628:. Ceramics conduct heat poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time. However, most ceramic pots will crack if used on the
660:. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced.
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rapidly when heated in the presence of available oxygen, notably from water, even small quantities such as drippings from dry meat. Food tends to stick to unseasoned iron and
969:. Lining thickness varies widely by maker, but averages between 7 and 10 microns. The disadvantages of silver are expense and the tendency of sulfurous foods, especially
1016:
Cast-iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for
1653:
pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30 cm).
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and easy release of fried foods. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is traditionally used for
463:
988:, copper is frequently incorporated into cookware constructed of primarily dissimilar metal, such as stainless steel, often as an enclosed diffusion layer (see
1842:
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking
953:
cleansers or cleaning techniques can accelerate wear of tin linings. Wood, silicone or plastic implements are to preferred over harder stainless steel types.
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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 ("
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can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stove top. Their very low
820:. The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's." The link remains controversial.
228:
221:
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Wu, X.; Zhang, C.; Goldberg, P.; Cohen, D.; Pan, Y.; Arpin, T.; Bar-Yosef, O. (2012). "Early
Pottery at 20,000 Years Ago in Xianrendong Cave, China".
1759:, used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food. The word
1343:, which can possess health risks; although this is not a concern with the vast majority of modern ware. Some pottery can be placed on fire directly.
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2564:"Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer's disease and age-related neurodegeneration"
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is a somewhat brittle, porous material that rusts easily. As a result, it should not be dropped or heated unevenly and it typically requires
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improvements are, however, controversial, owing in particular to the limiting and heat-banking effect of stainless steel on thermal flows.
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pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be
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are heavy, relatively deep pots with heavy lids, designed to re-create oven conditions on stovetops or campfires. They can be used for
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for reinforcement. Less than 1mm wall thickness is generally considered decorative, with exception made for the case of .75–1 mm
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The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. The earliest
1731:. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "
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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
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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
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1620:, soups and a large variety of other dishes that benefit from low-heat, slow cooking. Dutch ovens are typically made from
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A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents
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coating formed from polymerized fat or oil. When seasoned surfaces are used for cookery in conjunction with oil or fat a
1983:
1910:
667:, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans.
607:(Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by
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is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called
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to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.
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The use of tin dates back many centuries and is the original lining for copper cookware. Although the patent for
620:. As long as the flames did not reach above the level of water in the basket, the leaves would not burn through.
901:. In certain circumstances, however, unlined copper is recommended and safe, for instance in the preparation of
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702:
126:
1767:, meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.
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2659:"Myth 4: Drinking out of aluminum cans or cooking in aluminum pots and pans can lead to Alzheimer's disease"
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576:") could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the
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973:, to discolor. Worn silver linings on copper cookware can be restored by stripping and re-electroplating.
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Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the
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from copper sheets of various thicknesses, with those in excess of 2.5 mm considered commercial (or
417:
There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials
52:
1834:(for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and
1645:, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for
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Copper is reactive with acidic foods which can result in corrosion, the byproducts of which can foment
330:
83:
1635:, an Israeli invention, acts as a Dutch oven but is made of aluminium. It consists of three parts: an
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fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.
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tubes sealed at the end with clay provided a usable container in Asia, while the inhabitants of the
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by hammering and therefore expresses performance and strength characteristic of thicker material.
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Some pots and their lids have handles or knobs made of low thermal conductance materials such as
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1792:-shaped vessels, with one or two handles at or near the rim. This shape allows a small pool of
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2419:"Online Reader - A Study of Pueblo Pottery as Illustrative of Zuñi Culture Growth. by Cushing"
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began carving large stone bowls that were permanently set into a hearth as early as 7,000 BC.
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kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks, with a
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over the iron that coats and protects the surface from corrosion, and prevents sticking.
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used to make hard, shatterproof children's dishware, which is not suitable for baking.
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to protect the surface from rust, but may be seasoned to provide a non-stick surface.
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Copper thickness of less than .25 mm is, in the case of cookware, referred to as
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is the process of treating the surface of a cooking vessel with a dry, hard, smooth,
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37:"Stewpot" redirects here. For the British broadcaster and DJ known as "Stewpot", see
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heat efficiently, but this may be an advantage for larger vessels, such as woks and
1053:
Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company
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casserole and brazier, 6th/4th century BC, exhibited in the
Ancient Agora Museum in
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pans are similar to griddles, but are usually smaller, and made of a thinner metal.
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1691:. Like frypans, round griddles are generally measured by diameter (20–30 cm).
1625:
1369:, which have many of the best properties of both glass and ceramic cookware. While
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1747:", and is used for evaporative reducing. Saucepans with rounded sides are called "
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are flat plates of metal used for frying, grilling and making pan breads such as
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Some form of post-manufacturing treatment or end-user seasoning is mandatory on
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2611:"Understanding Aspects of Aluminum Exposure in Alzheimer's Disease Development"
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1817:"Cake Tin" redirects here. For the sporting venue known as "The Cake Tin", see
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Pie pans are flat-bottomed flare-sided tins specifically designed for baking
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aluminium cookware has become less common. It is used, for example, to make
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are large pots with sides at least as tall as their diameters. This allows
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1698:. In some Spanish-speaking countries, a similar pan is referred to as a
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A variation on the saucepan with sloping sides is called a "Windsor", "
1646:
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1481: in this section. Unsourced material may be challenged and removed.
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880:
784:
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705: in this section. Unsourced material may be challenged and removed.
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Steel or aluminum cooking pans can be coated with a substance such as
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552:, China. The pottery may have been used as cookware, manufactured by
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1566:. Statements consisting only of original research should be removed.
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Kandimalla, R; Vallamkondu, J; Corgiat, EB; Gill, KD (March 2016).
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Dilipots are long thin pots created to sanitize with boiling water.
1435:
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in sheet tin was secured in 1810 in
England, legendary French chef
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Metal pots are made from a narrow range of metals because pots and
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44:"Pots and pans" redirects here. For the Tom and Jerry cartoon, see
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For a period following the Second World War, copper cookware was
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in 1881. Roasting baskets covered with clay would be filled with
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from animals killed by hunters). In many locations the shells of
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2766:"How to maintain an iron cast pan – 5 ways experts always favor"
2608:
1195:, before seasoning (left) and after several years of use (right)
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2494:"What's the Difference Between Nonreactive and Reactive Pans?"
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cookware, both of which are seasoned for this reason as well.
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Lining copper pots and pans prevents copper from contact with
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According to Frank
Hamilton Cushing, Native American cooking
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Yegambaram, M; Manivannan, B; Beach, TG; Halden, RU (2015).
2369:"Stone Age Stew? Soup Making May Be Older Than We'd Thought"
2200:
1649:. Frypans with shallow, rolling slopes are sometimes called
871:) grade, with thicknesses below 1.5 mm often requiring
3178:
2967:(2nd ed.). Greenford, England: Tin Research Institute.
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1962:
A copper saucepot (stainless lined, with cast iron handles)
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Aluminium exposure has been suggested as a risk factor for
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414:. Some utensils are considered both cookware and bakeware.
411:
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is food preparation equipment, such as cooking pots, pans,
51:"Caketin" redirects here. For the New Zealand stadium, see
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has been used to make cookware from before dated history.
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to keep the sides at a lower temperature than the center.
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Food
Cultures of the World Encyclopedia: (Four Volumes)
2510:
2448:
1525:"Caldero" redirects here. For the geological term, see
1046:
before use. Seasoning creates a thin layer of oxidized
2869:"Hearth to Hearth: There's History In Your Frying Pan"
2416:
2386:
1275:
On the other hand, some sticking is required to cause
2996:
The Williams-Sonoma Cookbook and Guide to Kitchenware
1804:, but they can be used for anything from steaming to
1778:
cultures use an all-metal stockpot, usually called a
1089:. Recent developments have allowed the production of
318:
may contain excessive or inappropriate references to
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provides the highest thermal conductivity among non-
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pans heavy duty, and used in ladles and handles and
2726:
129:. Unsourced material may be challenged and removed.
2883:
2822:"Ceramic Pan vs Teflon Pan – Which Pan is Better?"
588:provided a source for waterproof cooking vessels.
1446:
1365:is used to make products such as Corningware and
3793:
2019:
1389:A natural stone can be used to diffuse heat for
1020:. Being a reactive material, cast iron can have
486:Two cooking pots (Grapen) from medieval Hamburg
2469:
3025:
2463:
1300:cookware can be used in both conventional and
3062:
2844:"pottery | Definition, History, & Facts"
1723:are round, vertical-walled vessels used for
1036:) cooked on bare cast iron will turn black.
2763:
2470:Greenfieldboyce, Nell (September 5, 2008).
1138:
421:; some retain heat well. Some surfaces are
92:Learn how and when to remove these messages
30:"Pans" redirects here. For other uses, see
3069:
3055:
2871:. The Journal of Antiques and Collectibles
2472:"Pageant Protest Sparked Bra-Burning Myth"
1864:tins are bakeware with large flat bottoms.
444:, which make them easy to pick up without
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2404:
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2366:
1950:Electric griddle with temperature control
1694:In Scotland, griddles are referred to as
1582:Learn how and when to remove this message
1497:Learn how and when to remove this message
912:foods. The most popular lining types are
801:has had the naturally occurring layer of
721:Learn how and when to remove this message
565:civilizations were improvements to basic
367:Learn how and when to remove this message
349:Learn how and when to remove this message
291:Learn how and when to remove this message
189:Learn how and when to remove this message
3026:Bridge, Fred; Tibbetts, Jean F. (1991).
2992:
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1850:, which can hold multiple smaller cakes.
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2533:"Am I at risk of developing dementia?"
2175:Saucier (described in current article)
1423:to be placed in a pot of boiling water
1262:Skillet with non-stick cooking surface
632:, and are only intended for the oven.
227:Please improve this article by adding
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2615:Brain Pathology (Zurich, Switzerland)
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2539:. Alzheimer's Society. Archived from
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329:by removing references to unreliable
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1830:Bakeware is designed for use in the
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1479:adding citations to reliable sources
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851:with unparalleled heat distribution
703:adding citations to reliable sources
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333:where they are used inappropriately.
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127:adding citations to reliable sources
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2242:(standard sizes of food containers)
1800:, woks are typically used only for
1032:. In addition, some foods (such as
24:
3019:
2745:Wolke, Robert L. (April 4, 2001).
1270:(PTFE, often referred to with the
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25:
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2789:Krystal, Becky (April 26, 2021).
2702:10.2174/1567205012666150204121719
2266:List of food preparation utensils
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73:This article has multiple issues.
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2820:Deen, Paula (October 17, 2020).
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1846:. Another type of cake pan is a
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2867:Ross, Alice (20 January 2001).
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2417:Frank Hamilton Cushing (2005).
1466:needs additional citations for
1155:of the pan (see Copper above).
1135:and fry pans, as well as woks.
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746:heat well, but also need to be
690:needs additional citations for
505:cooking-pot hanging over a fire
410:, while bakeware is used in an
114:needs additional citations for
81:or discuss these issues on the
3032:. William Morrow and Company.
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1447:Types of cookware and bakeware
1085:, making it incompatible with
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383:Various commercial baking pans
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1:
2367:Zielinski (6 February 2013).
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2020:List of cookware and bakeware
1339:articles contained levels of
1024:with high acid foods such as
990:coated and composite cookware
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229:secondary or tertiary sources
2291:Surface chemistry of cooking
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2580:10.1016/j.neuro.2015.12.002
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1989:A springform pan with pizza
1819:Wellington Regional Stadium
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1763:comes from the French verb
1599:Casserole pots (for making
1562:the claims made and adding
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53:Wellington Regional Stadium
27:Food preparation containers
10:
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2764:Megan Slack (2022-06-14).
2690:Current Alzheimer Research
2562:Bondy, SC (January 2016).
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2665:. Alzheimer's Association
1377:makes them less prone to
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855:Copper in heat exchangers
835:
3755:Machine and metalworking
2993:Williams, Chuck (1986).
2972:Tannahill, Reay (1988).
2126:Tube pan (types include
1920:brownie cake baked in a
1826:Mold (cooking implement)
1628:and are sized by volume.
1384:
1346:
1139:Clad aluminium or copper
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402:. Cookware is used on a
3765:Measuring and alignment
3578:Salt and pepper shakers
3029:The Well-Tooled Kitchen
2338:10.1126/science.1218643
2261:List of cooking vessels
1268:polytetrafluoroethylene
807:an electrolytic process
652:employed for roasting.
240:"Cookware and bakeware"
138:"Cookware and bakeware"
3124:Food storage container
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3730:Cutting and abrasive
2963:Hoare, W.E. (1959).
2941:The Cooks' Catalogue
2907:Albala, Ken (2011).
2537:Facts about dementia
2092:(also called a tava)
1475:improve this article
1222:effect is produced.
984:techniques, such as
967:electro-conductivity
699:improve this article
665:Miss America protest
123:improve this article
46:Pots and Pans (film)
3199:Cake and pie server
2795:The Washington Post
2770:homesandgardens.com
2751:The Washington Post
2460:, pp. 174–175.
2330:2012Sci...336.1696W
2324:(6089): 1696–1700.
1513:batterie de cuisine
1393:or baking, as in a
1207:requiring seasoning
980:Using modern metal
818:Alzheimer's disease
635:The development of
3274:Mated colander pot
2747:"Cast-Iron Clinic"
2445:, pp. 16, 96.
2256:Kitchenware brands
2013:Unterlinden Museum
1788:are wide, roughly
1547:possibly contains
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1352:Borosilicate glass
1331:ceramics, such as
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1227:cast-iron cookware
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1193:Cast-iron skillets
1173:Enameled cast iron
1149:thermal efficiency
1129:Maillard reactions
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1087:induction cooktops
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1022:chemical reactions
1012:Cast-iron cookware
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859:Pots and pans are
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671:Cookware materials
558:Harvard University
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3613:Strawberry huller
3483:Mortar and pestle
3204:Candy thermometer
3039:978-0-688-08135-5
3010:978-0-394-54411-3
2985:978-0-14-010206-2
2955:978-0-06-011563-0
2627:10.1111/bpa.12333
2423:www.gutenberg.org
2407:, pp. 14–16.
2221:Technology portal
2118:Splayed Sauté pan
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3306:Edible tableware
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3114:Eating utensils
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2568:Neurotoxicology
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2128:angel food cake
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1220:stick-resistant
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1070:Stainless steel
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1062:Stainless steel
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899:copper toxicity
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829:Vaux-le-Vicomte
803:aluminium oxide
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594:Tehuacan Valley
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515:Uphagen's House
513:Kitchen in the
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3411:Lemon squeezer
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3386:Gravy strainer
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2676:
2650:
2601:
2554:
2543:on 23 May 2015
2524:
2509:
2485:
2462:
2447:
2443:Tannahill 1988
2435:
2409:
2405:Tannahill 1988
2397:
2393:Tannahill 1988
2385:
2359:
2307:
2306:
2304:
2301:
2299:
2298:
2293:
2288:
2283:
2278:
2273:
2268:
2263:
2258:
2253:
2248:
2243:
2237:
2232:
2226:
2225:
2224:
2210:
2194:
2191:
2190:
2189:
2184:
2179:
2176:
2173:
2170:
2165:
2160:
2159:
2158:
2153:
2148:
2145:
2137:
2136:
2135:
2124:
2122:Springform pan
2119:
2116:
2111:
2106:
2103:
2098:
2093:
2087:
2082:
2076:
2071:
2066:
2061:
2051:
2049:Food processor
2046:
2041:
2038:
2033:
2028:
2021:
2018:
2017:
2016:
2000:
1993:
1991:
1988:
1981:
1979:
1973:
1966:
1964:
1961:
1954:
1952:
1949:
1942:
1940:
1934:
1927:
1925:
1915:
1908:
1906:
1899:
1892:
1890:
1883:
1876:
1873:
1872:
1865:
1851:
1814:
1811:
1810:
1809:
1783:
1768:
1754:
1753:
1752:
1718:
1711:
1710:
1709:
1657:
1654:
1640:
1629:
1607:
1604:
1597:
1590:
1589:
1544:
1542:
1535:
1522:
1519:
1505:
1504:
1463:
1461:
1454:
1448:
1445:
1441:silicone resin
1419:Silicone food
1412:
1409:
1386:
1383:
1359:
1356:
1348:
1345:
1325:
1322:
1309:
1306:
1293:
1290:
1249:
1248:PTFE non-stick
1246:
1185:
1182:
1169:
1166:
1164:
1161:
1140:
1137:
1099:
1096:
1063:
1060:
1010:Main article:
997:
994:
837:
834:
760:
757:
735:
732:
729:
728:
687:
685:
678:
672:
669:
460:
457:
375:
374:
357:
356:
315:
313:
306:
299:
298:
213:
211:
204:
197:
196:
111:
109:
102:
97:
71:
70:
68:
61:
26:
9:
6:
4:
3:
2:
3814:
3803:
3800:
3799:
3797:
3781:
3778:
3776:
3773:
3771:
3768:
3766:
3763:
3761:
3758:
3756:
3753:
3751:
3748:
3746:
3743:
3741:
3738:
3736:
3733:
3731:
3728:
3726:
3723:
3721:
3718:
3717:
3711:
3708:
3707:
3706:
3698:
3694:
3691:
3690:
3689:
3681:
3680:
3677:
3671:
3668:
3664:
3661:
3660:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3619:
3616:
3614:
3611:
3609:
3606:
3604:
3601:
3599:
3598:Slotted spoon
3596:
3594:
3591:
3589:
3586:
3584:
3581:
3579:
3576:
3574:
3571:
3569:
3568:Roller docker
3566:
3564:
3561:
3559:
3556:
3554:
3551:
3549:
3548:Potato masher
3546:
3544:
3541:
3539:
3536:
3534:
3531:
3529:
3526:
3524:
3521:
3519:
3516:
3514:
3511:
3509:
3506:
3504:
3501:
3499:
3496:
3494:
3493:Nutmeg grater
3491:
3489:
3486:
3484:
3481:
3479:
3476:
3474:
3471:
3469:
3466:
3462:
3459:
3458:
3457:
3454:
3452:
3449:
3447:
3444:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3426:Measuring cup
3424:
3422:
3419:
3417:
3414:
3412:
3409:
3407:
3404:
3402:
3399:
3397:
3394:
3392:
3389:
3387:
3384:
3382:
3379:
3377:
3374:
3372:
3369:
3367:
3364:
3362:
3359:
3357:
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3336:Fat separator
3334:
3332:
3329:
3327:
3324:
3322:
3321:Egg separator
3319:
3317:
3314:
3312:
3309:
3307:
3304:
3302:
3301:Cutting board
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3281:Cookie cutter
3279:
3275:
3272:
3271:
3270:
3267:
3265:
3262:
3260:
3257:
3255:
3254:Citrus reamer
3252:
3250:
3247:
3245:
3242:
3240:
3239:Cherry pitter
3237:
3235:
3232:
3230:
3227:
3225:
3224:Cheese slicer
3222:
3220:
3217:
3215:
3214:Cheese cutter
3212:
3210:
3207:
3205:
3202:
3200:
3197:
3195:
3194:Butter curler
3192:
3190:
3189:Browning tray
3187:
3185:
3182:
3180:
3177:
3175:
3174:Bottle opener
3172:
3170:
3167:
3165:
3162:
3160:
3157:
3154:
3150:
3147:
3146:
3143:
3135:
3132:
3130:
3127:
3125:
3122:
3120:
3117:
3115:
3112:
3110:
3107:
3105:
3102:
3100:
3097:
3095:
3092:
3091:
3090:
3087:
3086:
3083:
3079:
3078:Kitchen tools
3072:
3067:
3065:
3060:
3058:
3053:
3052:
3049:
3041:
3035:
3031:
3030:
3024:
3023:
3012:
3006:
3002:
2998:
2997:
2991:
2987:
2981:
2977:
2976:
2970:
2966:
2961:
2957:
2951:
2947:
2943:
2942:
2937:
2933:
2922:
2920:9780313376276
2916:
2913:. Greenwood.
2912:
2911:
2905:
2904:
2891:
2886:
2870:
2863:
2849:
2845:
2839:
2831:
2827:
2823:
2816:
2809:
2808:Williams 1986
2804:
2796:
2792:
2785:
2771:
2767:
2760:
2752:
2748:
2741:
2735:, p. 82.
2734:
2729:
2721:
2717:
2712:
2707:
2703:
2699:
2696:(2): 116–46.
2695:
2691:
2687:
2680:
2664:
2660:
2654:
2646:
2642:
2637:
2632:
2628:
2624:
2621:(2): 139–54.
2620:
2616:
2612:
2605:
2597:
2593:
2589:
2585:
2581:
2577:
2573:
2569:
2565:
2558:
2542:
2538:
2534:
2528:
2521:
2520:Williams 1986
2516:
2514:
2499:
2495:
2489:
2473:
2466:
2459:
2454:
2452:
2444:
2439:
2424:
2420:
2413:
2406:
2401:
2395:, p. 13.
2394:
2389:
2374:
2370:
2363:
2355:
2351:
2347:
2343:
2339:
2335:
2331:
2327:
2323:
2319:
2312:
2308:
2297:
2296:Vacuum filler
2294:
2292:
2289:
2287:
2284:
2282:
2279:
2277:
2274:
2272:
2271:Marc Grégoire
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2241:
2238:
2236:
2233:
2231:
2228:
2227:
2222:
2216:
2211:
2208:
2202:
2197:
2188:
2185:
2183:
2180:
2177:
2174:
2172:Roasting rack
2171:
2169:
2166:
2164:
2161:
2157:
2154:
2152:
2149:
2146:
2144:
2141:
2140:
2138:
2133:
2129:
2125:
2123:
2120:
2117:
2115:
2112:
2110:
2107:
2104:
2102:
2099:
2097:
2094:
2091:
2088:
2086:
2083:
2080:
2079:
2077:
2075:
2072:
2070:
2067:
2065:
2062:
2059:
2056:(also called
2055:
2052:
2050:
2047:
2045:
2042:
2039:
2037:
2036:Double boiler
2034:
2032:
2029:
2027:
2024:
2023:
2014:
2010:
2006:
2005:
1997:
1992:
1985:
1980:
1977:
1970:
1965:
1958:
1953:
1946:
1941:
1938:
1931:
1926:
1923:
1919:
1912:
1907:
1904:
1903:
1896:
1891:
1887:
1880:
1875:
1874:
1870:
1866:
1863:
1859:
1855:
1852:
1849:
1845:
1841:
1840:
1839:
1837:
1833:
1827:
1820:
1807:
1803:
1799:
1798:Western world
1795:
1791:
1787:
1784:
1781:
1776:
1772:
1769:
1766:
1762:
1758:
1755:
1750:
1746:
1742:
1738:
1737:
1734:
1730:
1726:
1722:
1719:
1716:
1712:
1707:
1703:
1702:
1697:
1693:
1692:
1690:
1685:
1681:
1677:
1673:
1669:
1665:
1661:
1658:
1655:
1652:
1648:
1644:
1641:
1638:
1634:
1630:
1627:
1623:
1619:
1618:braised meats
1615:
1611:
1608:
1605:
1602:
1598:
1594:
1593:
1586:
1583:
1575:
1565:
1561:
1557:
1551:
1550:
1545:This section
1543:
1534:
1533:
1528:
1518:
1515:
1514:
1501:
1498:
1490:
1487:February 2021
1480:
1476:
1470:
1469:
1464:This section
1462:
1458:
1453:
1452:
1444:
1442:
1437:
1429:
1422:
1417:
1408:
1406:
1405:
1400:
1396:
1392:
1382:
1380:
1379:thermal shock
1376:
1372:
1368:
1364:
1363:Glass ceramic
1358:Glass-ceramic
1355:
1353:
1344:
1342:
1338:
1334:
1330:
1321:
1318:
1317:Pots and pans
1314:
1305:
1303:
1299:
1289:
1286:
1281:
1278:
1273:
1269:
1260:
1255:
1245:
1241:
1238:
1236:
1232:
1228:
1223:
1221:
1217:
1213:
1206:
1201:
1194:
1190:
1181:
1177:
1174:
1160:
1156:
1152:
1150:
1145:
1136:
1134:
1130:
1125:
1121:
1117:
1112:
1104:
1095:
1092:
1091:ferromagnetic
1088:
1084:
1080:
1076:
1068:
1059:
1056:
1051:
1049:
1045:
1041:
1037:
1035:
1031:
1027:
1023:
1019:
1013:
1006:
1002:
993:
991:
987:
983:
978:
974:
972:
968:
962:
959:
958:electroplated
954:
951:
945:
943:
938:
934:
929:
927:
923:
919:
915:
911:
906:
904:
900:
895:
893:
888:
886:
882:
878:
874:
870:
866:
862:
858:
856:
850:
846:
842:
830:
825:
821:
819:
814:
810:
808:
805:thickened by
804:
800:
796:
794:
790:
786:
780:
776:
770:
765:
756:
754:
749:
745:
741:
725:
722:
714:
711:February 2021
704:
700:
694:
693:
688:This section
686:
682:
677:
676:
668:
666:
661:
659:
653:
651:
647:
642:
638:
633:
631:
627:
621:
619:
618:Louis L'Amour
614:
610:
606:
602:
597:
595:
591:
587:
583:
579:
575:
570:
568:
564:
559:
555:
551:
547:
542:
532:
524:
520:
516:
511:
504:
501:Replica of a
499:
484:
477:
473:
469:
468:Ancient Greek
465:
456:
454:
449:
447:
443:
439:
435:
430:
428:
424:
420:
415:
413:
409:
405:
401:
398:etc. used in
397:
396:baking sheets
393:
389:
381:
371:
368:
353:
350:
342:
332:
328:
322:
321:
316:This article
314:
305:
304:
295:
292:
284:
273:
270:
266:
263:
259:
256:
252:
249:
245:
242: –
241:
237:
236:Find sources:
230:
224:
223:
219:
214:This article
212:
208:
203:
202:
193:
190:
182:
171:
168:
164:
161:
157:
154:
150:
147:
143:
140: –
139:
135:
134:Find sources:
128:
124:
118:
117:
112:This article
110:
106:
101:
100:
95:
93:
86:
85:
80:
79:
74:
69:
60:
59:
54:
47:
40:
33:
19:
3704:
3687:
3653:Wooden spoon
3623:Tomato knife
3553:Potato ricer
3543:Pizza cutter
3518:Pastry wheel
3513:Pastry brush
3478:Milk watcher
3473:Milk frother
3461:Herb chopper
3451:Melon baller
3436:Meat grinder
3416:Lobster pick
3396:Honing steel
3391:Honey dipper
3371:Garlic press
3356:Flour sifter
3341:Fillet knife
3296:Crab cracker
3286:Cookie press
3234:Chef's knife
3219:Cheese knife
3153:Apple cutter
3098:
3028:
3001:Random House
2995:
2974:
2964:
2940:
2936:Beard, James
2924:. Retrieved
2909:
2885:
2873:. Retrieved
2862:
2851:. Retrieved
2847:
2838:
2830:the original
2825:
2815:
2803:
2794:
2784:
2773:. Retrieved
2769:
2759:
2750:
2740:
2728:
2693:
2689:
2679:
2667:. Retrieved
2662:
2653:
2618:
2614:
2604:
2571:
2567:
2557:
2545:. Retrieved
2541:the original
2536:
2527:
2501:. Retrieved
2497:
2488:
2476:. Retrieved
2465:
2438:
2426:. Retrieved
2422:
2412:
2400:
2388:
2376:. Retrieved
2372:
2362:
2321:
2317:
2311:
2235:Food storage
2178:Soufflé dish
2101:Roasting pan
2031:Cookie sheet
2002:
1900:
1860:sheets, and
1829:
1779:
1764:
1760:
1748:
1744:
1740:
1700:
1695:
1689:waffle maker
1626:natural clay
1578:
1572:October 2021
1569:
1546:
1511:
1508:
1493:
1484:
1473:Please help
1468:verification
1465:
1434:
1402:
1395:baking stone
1388:
1361:
1350:
1327:
1311:
1295:
1282:
1265:
1242:
1239:
1235:carbon steel
1224:
1210:
1178:
1171:
1157:
1153:
1142:
1111:Carbon-steel
1109:
1106:Carbon steel
1098:Carbon steel
1073:
1052:
1038:
1015:
989:
979:
975:
963:
955:
950:electroplate
946:
930:
907:
896:
889:
877:edge rolling
873:tube beading
868:
864:
852:
845:noble metals
839:
815:
811:
797:
781:
777:
773:
737:
717:
708:
697:Please help
692:verification
689:
663:At the 1968
662:
654:
634:
622:
603:used by the
598:
571:
528:
453:condensation
450:
431:
416:
391:
387:
386:
363:
345:
339:October 2021
336:
325:Please help
317:
287:
281:October 2021
278:
268:
261:
254:
247:
235:
215:
185:
179:October 2021
176:
166:
159:
152:
145:
133:
121:Please help
116:verification
113:
89:
82:
76:
75:Please help
72:
3780:Woodworking
3693:Kitchenware
3573:Rolling pin
3533:Pepper mill
3346:Fish scaler
3316:Egg poacher
3311:Egg piercer
3229:Cheesecloth
3184:Bread knife
3149:Apple corer
3109:Dishwashing
3089:Kitchenware
2978:. Penguin.
2965:Hot Tinning
2900:Works cited
2890:Albala 2011
2547:October 14,
2276:Multicooker
2251:Kitchenware
2207:Food portal
2147:Cooking pot
1974:Angel food
1806:deep frying
1802:stir-frying
1794:cooking oil
1643:Frying pans
1610:Dutch ovens
1399:pizza stone
1285:smoke point
1216:hydrophobic
1205:waffle iron
1203:Commercial
944:poisoning.
861:cold-formed
785:Dutch ovens
779:aluminium.
574:pot boilers
519:Long Market
491: 1200
446:oven gloves
3688:Categories
3558:Pot-holder
3503:Pastry bag
3498:Oven glove
3488:Nutcracker
3468:Microplane
3351:Fish slice
3326:Egg slicer
3249:Chopsticks
3209:Can opener
2853:2022-06-26
2848:Britannica
2775:2022-06-26
2733:Hoare 1959
2503:2023-06-06
2478:6 February
2458:Beard 1975
2378:8 February
2303:References
2281:Pot-holder
2156:Wonder Pot
2132:Bundt cake
2096:Frying pan
2081:Baking pan
2044:Dutch oven
1922:wonder pot
1862:Swiss roll
1854:Sheet pans
1848:muffin tin
1844:cheesecake
1836:bread pans
1824:See also:
1757:Sauté pans
1647:pan frying
1633:wonder pot
1601:casseroles
1556:improve it
1252:See also:
865:extra-fort
613:wood coals
327:improve it
251:newspapers
218:references
149:newspapers
78:improve it
39:Ed Stewart
3456:Mezzaluna
3421:Mandoline
3361:Food mill
3331:Egg timer
3291:Corkscrew
3169:Blowtorch
3129:Tableware
2944:. et al.
2596:261385155
2574:: 222–9.
2286:Stoneware
2114:Sheet pan
2109:Sauté pan
2090:Crepe pan
2004:gugelhupf
1902:Römertopf
1771:Stockpots
1745:fait-tout
1725:simmering
1721:Saucepans
1715:hot plate
1672:tortillas
1637:aluminium
1622:cast iron
1560:verifying
1333:porcelain
1212:Seasoning
1184:Seasoning
1055:Cousances
1044:seasoning
1040:Cast iron
1005:Cast-iron
996:Cast iron
971:brassicas
881:planished
769:sauté pan
759:Aluminium
609:Havasupai
584:or large
563:Stone Age
539:400
427:seasoning
423:non-stick
406:or range
84:talk page
3796:Category
3735:Forestry
3725:Cleaning
3583:Scissors
3538:Pie bird
3269:Colander
3259:Clay pot
2938:(1975).
2926:19 April
2875:19 April
2720:25654508
2669:June 19,
2645:26494454
2588:26687397
2428:19 April
2354:37666548
2346:22745428
2230:Cauldron
2193:See also
2151:Stockpot
2130:pan and
2085:Chip pan
2060:or tawa)
1976:cake pan
1937:skillets
1918:Passover
1813:Bakeware
1749:sauciers
1676:chapatis
1664:pancakes
1660:Griddles
1651:omelette
1521:Cookware
1436:Silicone
1411:Silicone
1404:pierrade
1367:Pyroflam
1324:Ceramics
1298:metallic
1229:, which
1144:Cladding
1124:seasoned
1030:tomatoes
992:below).
986:cladding
942:botulism
903:meringue
885:hardened
742:need to
646:Medieval
630:stovetop
586:mollusks
567:roasting
525:, Poland
493:–1400 AD
434:bakelite
400:kitchens
392:bakeware
388:Cookware
18:Cookware
3760:Masonry
3750:Kitchen
3705:Commons
3658:Scraper
3603:Spatula
3264:Cleaver
3244:Chinois
3164:Beanpot
3134:Teaware
3104:Cutlery
2711:4428475
2636:8028870
2326:Bibcode
2318:Science
2168:Ramekin
2143:Beanpot
2054:Griddle
1780:caldero
1729:boiling
1696:girdles
1554:Please
1527:Caldera
1421:steamer
1337:ceramic
1313:Pottery
1308:Pottery
1163:Coating
1116:conduct
1034:spinach
1018:searing
982:bonding
933:canning
849:heating
744:conduct
601:baskets
582:turtles
578:stomach
550:Jiangxi
531:pottery
459:History
438:plastic
408:cooktop
331:sources
265:scholar
163:scholar
3770:Mining
3740:Garden
3670:Zester
3608:Spider
3528:Peeler
3381:Grater
3366:Funnel
3159:Baster
3036:
3007:
2982:
2952:
2917:
2718:
2708:
2643:
2633:
2594:
2586:
2498:Kitchn
2352:
2344:
2182:Tajine
2074:Kettle
2064:Karahi
2040:Doufeu
2009:Alsace
1858:cookie
1765:sauter
1743:" or "
1741:evasee
1736:milk.
1680:crepes
1668:injera
1329:Glazed
1168:Enamel
1120:paella
926:silver
922:nickel
910:acidic
853:(see:
841:Copper
836:Copper
831:castle
753:tinned
637:bronze
626:pipkin
590:Bamboo
535:19,600
523:Gdańsk
503:Viking
472:Athens
267:
260:
253:
246:
238:
165:
158:
151:
144:
136:
3775:Power
3663:Dough
3648:Whisk
3638:Twine
3628:Tongs
3618:Tamis
3593:Sieve
3588:Scoop
3401:Ladle
2592:S2CID
2474:. NPR
2350:S2CID
2139:Pots
2078:Pans
2069:Kazan
2007:from
1886:Pyrex
1775:stock
1761:sauté
1706:Crepe
1701:comal
1684:stove
1614:stews
1385:Stone
1371:Pyrex
1347:Glass
1231:rusts
1133:crêpe
789:bundt
734:Metal
404:stove
272:JSTOR
258:books
170:JSTOR
156:books
3745:Hand
3523:Peel
3406:Lame
3179:Bowl
3034:ISBN
3005:ISBN
2980:ISBN
2950:ISBN
2928:2017
2915:ISBN
2877:2017
2716:PMID
2671:2010
2641:PMID
2584:PMID
2549:2005
2480:2012
2430:2017
2380:2013
2342:PMID
2134:pan)
2058:tava
1869:pies
1832:oven
1790:bowl
1786:Woks
1733:soup
1678:and
1439:the
1341:lead
1296:Non-
1277:sucs
1079:18/8
1026:wine
924:and
892:foil
869:fort
793:woks
740:pans
650:spit
641:iron
639:and
605:Zuni
442:wood
412:oven
390:and
244:news
142:news
2706:PMC
2698:doi
2631:PMC
2623:doi
2576:doi
2373:NPR
2334:doi
2322:336
2187:Wok
1727:or
1624:or
1558:by
1477:by
1397:or
1048:fat
1028:or
914:tin
875:or
701:by
517:in
440:or
220:to
125:by
32:Pan
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