List of cooking vessels

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Clams and shrimp in a cataplana A pork, prawn and clams Cataplana.JPG
Clams and shrimp in a cataplana

This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]

Contents

Cooking vessels

A bain-marie on a stovetop Bain-marie.jpg
A bain-marie on a stovetop
Hungarian goulash in a traditional "bogracs" cauldron Gulyas080.jpg
Hungarian goulash in a traditional "bogrács" cauldron
Chafing dish and stand, circa 1895, Victoria and Albert Museum, London Chafingdish.jpg
Chafing dish and stand, circa 1895, Victoria and Albert Museum, London
Beef stew in a Dutch oven Boeuf mode.JPG
Beef stew in a Dutch oven
  • Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan.
A Bronze Age siru food steamer Si-lu (side2).jpg
A Bronze Age siru food steamer
A ttukbaegi filled with sundubu-jjigae Korean Sundubu Stew.jpg
A ttukbaegi filled with sundubu-jjigae

Coffee cooking vessels

Steamers

  • Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous. [45]
  • Bamboo steamer
  • Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake.
  • Siru – an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes). [32] [33]

Brands and companies

See also

Related Research Articles

<span class="mw-page-title-main">Wok</span> Cooking vessel originating in China

A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.

<span class="mw-page-title-main">Pressure cooking</span> Cooking food under high-pressure steam

Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.

<span class="mw-page-title-main">Steaming</span> Cooking technique

Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods.

<span class="mw-page-title-main">Cookware and bakeware</span> Food preparation containers

Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.

<span class="mw-page-title-main">Outdoor cooking</span>

Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoor pursuits, by campers and backpackers.

<span class="mw-page-title-main">Dutch oven</span> Cooking pot with thick walls and a lid

A Dutch oven, Dutch pot, or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned, and these are sometimes called French ovens. The international name casserole dish is from the French casserole which means "cooking pot". They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjie, the Australian Bedourie oven and Spanish cazuela.

<span class="mw-page-title-main">Casserole</span> Variety of cooking pot and general category of foods cooked inside it

A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.

<span class="mw-page-title-main">Tajine</span> Maghrebi dish prepared in the earthenware pot of the same name

A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

<span class="mw-page-title-main">Clay pot cooking</span> Process of cooking food in pottery

Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery.

<span class="mw-page-title-main">Cast-iron cookware</span> Cookware valued for heat retention properties

Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

<span class="mw-page-title-main">Palayok</span>

A palayok is a clay pot used as the traditional food preparation container in the Philippines. Palayok is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a kulon; smaller-sized pots are referred to as anglit. Neighboring Indonesia and Malaysia refer to such vessel as a periuk.

<span class="mw-page-title-main">Cooked rice</span> Steamed or boiled grain

Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.

<span class="mw-page-title-main">Cooker</span> Index of articles associated with the same name

Cooker may refer to several types of cooking appliances and devices used for cooking foods.

<span class="mw-page-title-main">Food steamer</span> Kitchen appliance

A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming.

<span class="mw-page-title-main">Scorched rice</span> Crunchy, slightly browned cooked rice

Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.

<span class="mw-page-title-main">Cousances</span> French enameled cast-iron cookware

Cousances was a brand of enameled cast iron cookware. originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. The Cousances foundry began making cast iron pans in 1553. Four centuries later, in 1957, the brand was acquired by Le Creuset. Cookware under the Cousances brand continued to be manufactured by Le Creuset into the early 1980s.

<span class="mw-page-title-main">Roasting pan</span> Piece of cookware

A roasting pan or dripping pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.

<i>Tiella</i> Italian dish

Tiella is an Italian dish prepared with potato, rice, onion and mussels as primary ingredients; additional ingredients may be used. Variations of the dish exist, some of which may be prepared with other types of seafood. Tiella is part of Apulian cuisine. It may also be found in coastal areas of the Calabria region. The round earthenware dish in which tiella is traditionally cooked is also referred to as tiella.

<span class="mw-page-title-main">Rice-cooking utensils</span>

Rice-cooking utensils are tools used for cooking rice and similar foods.

<span class="mw-page-title-main">Food warmer</span>

A food warmer is typically a table-top device used to maintain the serving temperature of prepared food. It is used both in homes and restaurants.

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Further reading