Bain-marie or Mary's bath is a method utilised in industry ( phamaceutical, cosmetics, conserves, etc.), chemical laboratories and in the kitchen to slowly warm or convey uniform temperature to a liquid or solid substance, by submerging the container into a larger one with boiling or near boiling water. ...more on Wikipedia about "Bain-marie"
A bread pan is a kitchen utensil in which bread is cooked. Their function is to shape bread while it is being cooked, hence rising. The most common shape of the bread pan is the loaf - a convenient form from which usable sizes of bread may be cut. The bread pan is made from a conductable material such as metal allowing covered areas of the bread dough to be cooked. ...more on Wikipedia about "Bread pan"
In cooking, a casserole (from the French for 'stew pan') is a dish consisting of tough cuts of meat, poultry or game stewed in liquid with vegetables and flavourings. Vegetarian versions also exist. The pot to be used, called a casserole dish or just casserole, has a tight-fitting lid, and is placed in an oven or on the hob. ...more on Wikipedia about "Casserole"
A cauldron or caldron (from Latin caldarium, hot bath) is a large metal-made pot ( kettle) for cooking and/or boiling over an open fire, usually attached to a hanger with the shape of an arc. In legend, a cauldron is purported to be where leprechauns keep their treasure. In Wicca witchcraft a cauldron is often placed at the centre of a sacred circle, and used to contain items that will be set alight during a ritual. Traditionally, or in myth, a cauldron was also used by witches to prepare their potions, most notably the weird sisters in the play Macbeth. As a cooking vessel it is mostly obsolete. It may be that a predecessor of the Holy Grail legend was a cauldron. ...more on Wikipedia about "Cauldron"
(Chafing-dish) A chafing dish (from the 0ld French chaufer, "to make warm") is a kind of portable grate ("a dish of Coles") raised on a tripod, originally heated with charcoal in a brazier, and used for foods that required gentle cooking, away from the fierce heat of direct flames. The chafing dish could be used at table or for keeping food warm on a buffet. A double dish that provides a protective water jacket is a bain-marie and keeps delicate foods kept warm from overcooking, foods such as fish: ...more on Wikipedia about "Chafing-dish"
A chip pan is a deep cooking pan used to fry chips, where the pan is filled with oil or fat, and the sliced potatos added. Strong heat is then applied. Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron. ...more on Wikipedia about "Chip pan"
Cookware and bakeware are types of food preparation containers commonly found in the kitchen. ...more on Wikipedia about "Cookware and bakeware"
A double-boiler is a stovetop apparatus used to cook delicate sauces ...more on Wikipedia about "Double boiler"
A Dutch oven is a thick-walled metal cooking pot with a tight-fitting lid. ...more on Wikipedia about "Dutch oven"
A frying pan, frypan, or skillet is a pan used for frying, searing, and browning foods. It is typically an 8 to 12 inch diameter flat pan with flared sides and no lid. In contrast, a pan of similar size with straight sides and a lid is called a sauté pan. Use of the word skillet is uncommon outside of North America. ...more on Wikipedia about "Frying pan"
A kettle is a kitchenware piece: a metal pot for boiling or stewing. Kettles are probably the most ancient kind of metal cooking utensils. The word originates from Latin catillus, which in various contexts is translated as bowl, deep dish, or funnel. ...more on Wikipedia about "Kettle"
Le Creuset is a French cookware brand best known for its colorful enameled cast iron cookware. It is particularly useful for cassoulet and other dishes. ...more on Wikipedia about "Le Creuset"
A molcajete is a stone tool, the traditional Mexican version of the mortar and pestle tool, used for grinding various food products. The molcajete was used by pre-hispanic Mesoamerican cultures including the Aztec and Maya, stretching back several thousand years, and likely evolved from the more primitive metate grinding slab. Traditionally carved out of a single block of porous basalt volcanic rock, molcajetes are typically round in shape and supported by three short legs. They are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, stout, three-legged animal. The pig is the most common animal head used for decoration of this type. The matching hand-held grinding tool, known as a tejolote, is also made of the same basalt material. ...more on Wikipedia about "Molcajete"
A samovar ( Russian: самова́р, literally "self-brewer") is a heated metal container traditionally used to brew tea in and around Russia, as well as in other Slavic nations and Turkey. It is said to have been invented in Central Asia, though the origin of samovar is still matter of dispute (for example, samovar appeared in Iran not later than in 18th century, being brought from Russia, not from any of nearer Central Asia countries, and it bears the same Russian name "samovar"). ...more on Wikipedia about "Samovar"
I wish I had a shortopedia.
A tajine is a Moroccan dish as well as a special pot for preparing this dish. The traditional tajine pot is formed entirely of a heavy clay which is painted and glazed. It consists of two parts; a bottom which is flat and circular with low sides, and a large cover which rests inside of the bottom during cooking and is cone or dome shaped, and has a small hole for air to escape during cooking. The cover has a knob-like formation at its top to facilitate removing it. ...more on Wikipedia about "Tajine"
A teakettle (tea kettle) is a small kitchen appliance used for boiling water in preparation for making tea or other beverages requiring hot water. Kettles may be electric or for stovetop use. ...more on Wikipedia about "Teakettle"
A teapot is a vessel in which to brew tea leaves with hot or boiling water, either inside a tea bag or loose, in which case a tea strainer will be needed to catch the leaves when the tea is poured. Teapots usually have an opening on the top with lid where the tea and water are added, and a spout through which the tea can be poured. A small hole in the top of the lid is necessary to stop the spout dripping when poured. In modern times, a tea cosy is sometimes used to prevent the contents of the teapot from cooling too rapidly. ...more on Wikipedia about "Teapot"
A terrine is an earthenware cooking dish with a tightly fitting lid. By extension, the term also refers to food prepared in a terrine, mainly brawn and pâtés. ...more on Wikipedia about "Terrine"
Tetsubin are cast iron teapots made in Japan and often used in a Japanese tea ceremony. Normally the teapots are elaborately decorated with relief designs on the outside and glazed with enamel on the inside. These features, in addition to their small size and often unusual shape makes them popular with collectors. A typical Tetsubin holds around .5 litres of water. It is usually sold with a tea strainer and an iron trivet decorated with a similar relief design. ...more on Wikipedia about "Tetsubin"
The wok ( ; Cantonese: wok6) is a versatile cooking utensil used especially in East Asia and Southeast Asia. It is identical to guō (鍋; 锅; wo1) in Chinese linguistic research. ...more on Wikipedia about "Wok"
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