Pages in category "Cooking vessels"
The following 63 pages are in this category, out of 63 total. This list may not reflect recent changes (learn more).
The following 63 pages are in this category, out of 63 total. This list may not reflect recent changes (learn more).
1. Cauldron – A cauldron is a large metal pot for cooking and/or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. The word cauldron is first recorded in Middle English as caudroun and it was borrowed from Norman caudron. It represents the evolution of Vulgar Latin *caldario for Classical Latin caldārium hot bath. The Norman-French word replaces probably the not initial new English sentence ċetel, the word kettle is a borrowing of the Old Norse variant ketill cauldron. Cauldrons have largely fallen out of use in the world as cooking vessels. In fiction, witches often prepare their potions in a cauldron, also, in Irish folklore, a cauldron is purported to be where leprechauns keep their gold and treasure. In some forms of Wicca, incorporating aspects of Celtic mythology, welsh legend also tells of cauldrons that were useful to warring armies. It was suspected that they lacked souls and these warriors could go back into battle until they were killed again. In Wicca and some forms of neopagan or pagan belief systems the cauldron is still used in magical practices. Most often a cauldron is made of cast iron and is used to burn incense on a charcoal disc, to make black salt, for mixing herbs. Cauldrons symbolize not only the Goddess but also represent the womb, cauldrons are often sold in New Age or metaphysical stores and may have various symbols of power inscribed on them. This may have resulted from the combination of the legend with earlier Celtic myths of magical cauldrons. The common translation for ding is often referred to as a cauldron, in Chinese history and culture, possession of one or more ancient dings is often associated with power and dominion over the land. Therefore, the ding is often used as a symbolism for power. The term inquiring of the ding is often used interchangeably with the quest for power
2. Ding (vessel) – Ding were prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes and they were made in two shapes, round vessels with three legs and rectangular ones with four, the latter often called fanding. They were used for cooking, storage, and ritual offerings to the gods or to ancestors, under the Zhou, the ding and the privilege to perform the associated rituals became symbols of authority. In Chinese history and culture, possession of one or more ancient ding is often associated with power, therefore, the ding is often used as an implicit symbolism for power. The term inquiring of the ding is often used interchangeably with the quest for power, in the early Bronze Age of China, the use of wine and food vessels served a religious purpose. While ding were the most important food vessels, wine vessels were the more prominent ritual bronzes of this time, likely due to the belief in Shamanism, Ding were used to make ritual sacrifices, both human and animal, to ancestors. They varied in size, but were quite large, indicating that whole animals were likely sacrificed. The sacrifices were meant to appease ancestors due to the Shang belief that spirits had the capability to affect the world of the living, if the ancestors were happy, the living would be blessed with good fortune. During the Early Western Zhou Dynasty, the people underwent a political and cultural change, King Wu of Zhou believed that the Shang people were drunkards. He believed that their over-consumption of wine led their king to lose the Mandate of Heaven, because of this belief, food vessels replaced wine vessels in importance. Bronze vessels underwent what has been the Ritual Revolution and this theory suggests that because there was a change in decor as well as the types and variations of vessels found in tombs, their function shifted from solely religious to a more secular one. Instead of sacrificing food to ancestors, the Zhou used ding to show off the status of the deceased to both the living and spirits. For example, emperors were buried with nine ding, feudal lords with seven, ministers with five, the vessels served as symbols of authority for the elite far into the Warring States period. This is the period to which the oldest examples of bronze dings date, inscriptions found on dings and zhongs are used to study bronzeware script. The most commonly believed bronze vessel casting process of ancient Chinese vessels is the mold process. The model would then be shaved down to form the core, when the bronze had cooled, the clay would be broken away from the vessel, and the process was complete. A newer variation on the mold process was put forth as a way to explain asymmetrical faces on vessels which, as a rule. It was proposed that décor was not made on a model and then transferred to the outer mold layer, décor was added in a variety of ways
3. Dutch oven – A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are made of seasoned cast iron, however some Dutch ovens are instead made of cast aluminium. Some metal varieties are enameled rather than being seasoned, Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English speaking countries other than the United States and 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 and the Australian Bedourie oven. During the late 17th century, the Dutch system of producing these cast metal cooking vessels was more advanced than the English system, the Dutch used dry sand to make their molds, giving their pots a smoother surface. Consequently, metal cooking vessels produced in the Netherlands were imported into Britain, in 1704, an Englishman named Abraham Darby decided to go to the Netherlands to observe the Dutch system for making these cooking vessels. Four years later, back in England, Darby patented a casting procedure similar to the Dutch process and began to produce cast-metal cooking vessels for Britain, thus the term “Dutch oven” has endured for over 300 years, since at least 1710. American Dutch ovens changed over time during the colonial era and these changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. Paul Revere is credited with the design of the lid with a ridge for holding coals as well as the addition of legs to the pots. Colonists and settlers valued cast-iron cookware because of its versatility and durability, cooks used them to boil, bake, stew, fry, and roast. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor and this bequest included several Dutch ovens. Westward bound settlers took Dutch ovens with them, a Dutch oven was among the gear Lewis and Clark carried when they explored the great American Northwest in 1804–1806. Mormon pioneers who settled the American West also took along their Dutch ovens, in fact, a statue raised to honor the Mormon handcart companies who entered Utah’s Salt Lake Valley in the 1850s proudly displays a Dutch oven hanging from the front of the handcart. The Dutch oven is also the official state cooking pot of Texas, Utah, mountain men exploring the great American frontier used Dutch ovens into the late 19th century. Chuck wagons accompanying western cattle drives also carried Dutch ovens from the century into the early 20th century. In the Netherlands, a Dutch oven is called a braadpan, the design most used today is a black enameled steel pan, that is suitable for gas and induction heating. The model was introduced in 1891 by BK, a well known Dutch manufacturer of cookware, cheaper and lighter in weight than cast iron, it proved to be a revolution in the kitchen. A braadpan is mainly used for frying meat only, but it can also be used for making traditional stews such as hachée, cast iron models exist, but are used less frequently
4. Earthenware – Earthenware is glazed or unglazed nonvitreous pottery which has normally been fired below 1200°C. Porcelain, bone china and stoneware, all fired at high temperatures to vitrify, are the main other important types of pottery. Pit fired earthenware dates back to as early as 29, 000–25,000 BCE, outside East Asia, porcelain was manufactured only from the 18th century, and then initially as an expensive luxury. Earthenware, when fired, is opaque and non-vitreous, soft, the Combined Nomenclature of the European Communities describes it as being made of selected clays sometimes mixed with feldspars and varying amounts of other minerals and white or light-colored. Generally, earthenware bodies exhibit higher plasticity than most whiteware bodies and hence are easier to shape by RAM press, due to its porosity, earthenware, with a water absorption of 5-8%, must be glazed to be watertight. Earthenware has lower mechanical strength than bone china, porcelain or stoneware, darker-colored terracotta earthenwares, typically orange or red, due to a comparatively high content of iron oxide are widely used for flower pots, tiles and some decorative and oven wares. A general body formulation for contemporary earthenware is 25% kaolin, 25% ball clay, 35% quartz and 15% feldspar. Modern earthenware may be fired to temperatures between 1,000 and 1,150 °C and glost-fired to between 950 to 1,050 °C, the usual practice in factories and some studio potteries. Some studio potters follow the practice, with a low-temperature bisque firing. The firing schedule will be determined by the raw materials used, historically, such high temperatures were unattainable in most cultures and periods until modern times, though Chinese ceramics were far ahead of other cultures in this respect. Earthenware can be produced at firing temperatures as low as 600 °C, much historical pottery was fired somewhere around 800 °C, giving a wide margin of error where there was no precise way of measuring temperature, and very variable conditions within the kiln. After firing most earthenware bodies will be colored white, buff or red, for red earthenware, the firing temperature affects the color of the clay body. Lower temperatures produce a red terracotta color, higher temperatures will make the clay brown or even black. Higher firing temperatures may cause earthenware to bloat, an Introduction to the Technology Of Pottery. Whitewares, Production, Testing And Quality Control, the Potters Dictionary of Materials and Techniques. A & C Black Publishers Limited, London, England, Third Edition,1991
5. Food steamer – This manner of cooking is called steaming. Food steamers have been used for centuries, the ancient Chinese used pottery steamers to cook food. The earliest yan steamer dating from about 5000 BC was unearthed in the Banpo site, in the Longshan culture site at Tianwang in western Shandong,3 large yan steamers were discovered. Most steam cookers also feature a juice catchment which allows all nutrients to be consumed, food steamers release less heat to the kitchen environment, therefore helping keep the kitchen cool during hot summers. Food processing List of cooking appliances List of steamed foods Mushiki Pressure cooking Rice cooker, a cooking appliance that may have a food steaming capability Siru, earthenware steamer
6. Frying pan – A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm in diameter with relatively low sides that flare outwards, a long handle, larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides, while a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sautéing. Copper frying pans were used in ancient Mesopotamia, frying pans were also known in ancient Greece where they were called tagēnon and Rome, where they were called patella or sartago. The word pan derives from the Old English panna, cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular, this period of the late 19th century saw the introduction of the flat cast iron skillet. A versatile pan that combines the best of both the pan and the frying pan has higher, sloping sides that are often slightly curved. This pan is called a sauteuse, an evasée, or a fait-tout, most professional kitchens have several of these utensils in varying sizes. A grill pan is a pan with very low sides. A grill pan cooks food with radiant heat on a stovetop and it is referred to as a griddle pan in British English. A rappie pan is a pan used to make rappie pie, the pan is made from Aluminum or Stainless Steel. Traditionally, frying pans were made of cast iron, although cast iron is still popular today, especially for outdoor cooking, most frying pans are now made from metals such as aluminium or stainless steel. Frying pans made from bare cast iron or carbon steel can also gain non-stick properties through seasoning, a process for bonding Teflon to chemically roughened aluminum was patented in France by Marc Gregoire in 1954. In 1956 he formed a company to market non-stick cookware under the Tefal brand name, the durability of the early coatings were poor, but improvements in manufacturing have made these products a kitchen standard. The surface is not as tough as metal and the use of metal utensils can permanently mar the coating and degrade its non-stick property. For some cooking preparations a non-stick frying pan is inappropriate, especially for deglazing, since little or no residue can stick to the surface, the sauce will fail for lack of its primary flavoring agent. Non-stick frying pans featuring teflon coatings may give off toxic fumes, such temperatures can be reached within minutes on gas or electric ranges using high heat. An electric frying pan or electric skillet incorporates an electric heating element into the pan itself. Accordingly, it has heat-insulated legs for standing on a countertop, electric frying pans are common in shapes that are unusual for unpowered frying pans, notably square and rectangular
7. Grabit (cookware) – Grabits are microwave-safe cookware easily identifiable by their tab handle. They were introduced by Corning Glass Works in 1977, and are now sold in a different form by World Kitchen. Grabits are notable in that they were some of the first cookware specifically designed for microwave use - their design was recognized by the Smithsonians Cooper-Hewitt and they can be covered with a plastic lid, P-150-C, or a Pyrex clear glass lid, P-240-C. Grabits were originally produced and sold by Corning Glass Works, when the Corning Visions line was introduced, Grabits made from Pyrex Visions glass were added to the product line. After World Kitchen bought Corning Glass in the early 1990s, Grabits began to be made of ceramic, and production was moved from the US to China
8. Kazan (cookware) – A kazan, qazan, qozon, qazghan or ghazan, is a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula, roughly equivalent to a cauldron, boiler, or Dutch oven. They come in a variety of sizes, and are measured by their capacity. Usually their diameter is half a meter, kazans may be suspended over a fire in a variety of ways. Smaller kazans may be used on stoves with the help of a designed piece of metal that lets the heat transfer to the kazan while at the same time holding it upright. Kazan means the thing in the Turkic language. Kazans seem to have been invented by the Turkic nomads and were used as their basic cooking utensil and they resemble in shape the Chinese wok or the Indian Karahi but differs from them in shape and they also lack a handle. The Scythians and other Iranian peoples inhabitants of the western steppes before the Turkic migrations and they used round bottomed clay and bronze pots having a more big-bellied shape than the hemispherical profile of the kazan. Some peoples neighboring the Turkic peoples adopted the kazan for its usefulness, especially in making pilaf for occasions like weddings. In the Ottoman Empire, the kazan was the symbol of the janissary regiments. This has led to the Turkish expression of Kazan devirmek to overturn the kazan as a synonym for mutiny, the kazans of Turkey have adopted the typical flat-bottomed shape of the middle east. Gazandjyk or Kazandzhik currently Bereket - is a city in Balkan Province in western Turkmenistan, the name is composed of Kazan and -jyk, a diminutive suffix, so the name can be translated into English as cauldron-ette or pot-kin. Kazan is the capital and largest city of the Republic of Tatarstan in Russia
9. Pressure cooking – Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy, Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the pressure and allows the temperature to rise. After use, the pressure is released so that the vessel can be safely opened. Pressure cooking can be used for simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker, in 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the boiling point. In 1681, Papin presented his invention to the Royal Society of London and they granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron, in 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally express cooking pot, in 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischers pressure cooker was the first one designed for home use, at the 1939 New York Worlds Fair, National Presto Industries, which was then known as the National Pressure Cooker Company, introduced its own pressure cooker. An autoclave is a type of pressure cooker used by laboratories, large pressure cookers are often called pressure canners in the United States, because of their capacity to hold jars used in canning. Pressure fryers are used for deep fat frying under pressure, because pressure cookers are not suitable for pressure frying. g. Vegetables Pressure cookers are made of aluminum or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized and they are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers. Higher-quality stainless steel cookers are made with heavy, three-layer. Most modern stainless steel cookers are dishwasher safe, although some manufacturers may recommend washing by hand, some pressure cookers have a non-stick interior. A gasket or sealing ring, made from rubber or silicone
10. Rice cooker – A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a source, a cooking bowl. The thermostat measures the temperature of the bowl and controls the heat. Complex rice cookers may have many more sensors and other components, the term rice cooker formerly applied to non-automated dedicated rice-cooking utensils, which have an ancient history. It now applies mostly to automated cookers, Electric rice cookers were developed in Japan, where they are known as pressure cookers suihanki. The cooking bowl is filled with rice and water, during cooking, the rice/water mixture is heated at full power. The water reaches a temperature of 100 °C, it cannot get hotter than its boiling point, at the end of cooking there will be no free water left, most will have been absorbed by the rice, and some boiled off. As heating continues, the temperature can now rise above boiling point, some cookers switch to low-power warming mode, keeping the rice at a safe temperature of approximately 65 °C, simpler models switch off. This means that if water is added, the rice will cook for longer. Cooking rice has traditionally required constant attention to ensure the rice was cooked properly, once the rice cooker is set to cook, the rice will be cooked with no further attention. Some types of rice dishes require special ways of preparation and are not suited to the mode of cooking used by electric/gas rice cookers and these recipes include, e. g. risotto, paella, and stuffed peppers. They must be cooked by hand, the rice is measured and added to the inner bowl or washed in a separate bowl in order to remove loosened starch and residual bran. Strainers are often used in the washing and draining process, for better texture and taste, some types of rice, e. g. Japanese rice or Calrose rice which is suited for absorption method, require pre-cooking water absorption. Some people prefer to achieve the water absorption by simply leaving the rice soaking in the rice cooker overnight before starting cooking in the morning. Some other types of rice, e. g. long-grain rice or scented rice such as jasmine rice, the water for cooking is added to the inner bowl by using measuring cups or simply filling up to the appropriate graduated mark in the inner bowl. Although cold water is added, boiling water is used for cooking sushi rice. Different kinds of rice require different amounts of water, usually, there are graduated marks for the right amount of water only for white rice, but sometimes there are separate scales for brown rice or for cooking other food in the appliance. Once the lid is closed and the cycle has been activated
11. Springform pan – A springform pan is a type of bakeware that features sides that can be removed from the base. Springform refers to the style of this pan. The base and the sides are separate pieces that are together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall and this tightens the belt that becomes the walls of the pan and secures the base into the groove at the base of the walls. The most common springform pan is the nine-inch round, however, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including anodized aluminum, heavy-gauge steel, optional features include a non-stick surface and a waterproofing seal around the base. This pan is used to bake dishes that cannot be inverted for removal from the pan. Some of the most common recipes to call for springform pans are cheesecakes and tortes, the easy removal of the sides from a springform pan lends itself to dishes with delicate bottom layers such as the graham cracker crumb crusts commonly constructed for cheesecakes. Springform pans, however, are used in the preparation of pizzas, quiches. Although most cheesecakes are baked in a bath, this does not mean that springform pans are waterproof around the base. However, as the latch loosens and the coating wears off this feature will fade. For this reason many will wrap the pan in aluminum foil, there are many types and finishes of springform pans. While the most common bottom is smooth, bottoms can also be waffled or glass. If a springform pan is unavailable, bakers may choose any of the following options, serve cake from a pan line cake pan with parchment paper use a silicone pan use a disposable aluminum pan