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1070:, 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
1189:
894:, 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.
950:
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
1293:. 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
1592:) 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
558:. 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).
1740:" 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.
1628:
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.
883:
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.
1785:
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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1645:
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.
1671:. 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
617:. 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
649:. 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
958:. 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
1005:
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
1642:
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
452:
977:, copper is frequently incorporated into cookware constructed of primarily dissimilar metal, such as stainless steel, often as an enclosed diffusion layer (see
1831:
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
942:
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
809:. The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's." The link remains controversial.
217:
210:
2305:
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".
1748:, 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
1352:, 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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2553:"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.
1111:
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
518:
The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. The earliest
1720:. 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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1609:, 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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1207:
coating formed from polymerized fat or oil. When seasoned surfaces are used for cookery in conjunction with oil or fat a
1972:
1899:
656:, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans.
596:(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
609:. As long as the flames did not reach above the level of water in the basket, the leaves would not burn through.
890:. In certain circumstances, however, unlined copper is recommended and safe, for instance in the preparation of
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691:
115:
1756:, meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.
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2648:"Myth 4: Drinking out of aluminum cans or cooking in aluminum pots and pans can lead to Alzheimer's disease"
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565:") could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the
1161:
962:, 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
406:
There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials
41:
1823:(for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and
1634:, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for
886:
Copper is reactive with acidic foods which can result in corrosion, the byproducts of which can foment
319:
72:
1624:, 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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1781:-shaped vessels, with one or two handles at or near the rim. This shape allows a small pool of
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2408:"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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26:"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
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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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1680:. Like frypans, round griddles are generally measured by diameter (20–30 cm).
1614:
1378:, which have many of the best properties of both glass and ceramic cookware. While
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1736:", 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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856:) grade. Between 1 mm and 2.5 mm wall thickness is considered utility (
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Some form of post-manufacturing treatment or end-user seasoning is mandatory on
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2600:"Understanding Aspects of Aluminum Exposure in Alzheimer's Disease Development"
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1806:"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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1687:. In some Spanish-speaking countries, a similar pan is referred to as a
1344:, provide a nonstick cooking surface. Historically some glazes used on
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A variation on the saucepan with sloping sides is called a "Windsor", "
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1470: in this section. Unsourced material may be challenged and removed.
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869:
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694: 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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541:, China. The pottery may have been used as cookware, manufactured by
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1555:. 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.
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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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33:"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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2755:"How to maintain an iron cast pan – 5 ways experts always favor"
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1184:, before seasoning (left) and after several years of use (right)
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2483:"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).
2358:"Stone Age Stew? Soup Making May Be Older Than We'd Thought"
2189:
1638:. Frypans with shallow, rolling slopes are sometimes called
860:) grade, with thicknesses below 1.5 mm often requiring
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2956:(2nd ed.). Greenford, England: Tin Research Institute.
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1951:
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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403:. Some utensils are considered both cookware and bakeware.
400:
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is food preparation equipment, such as cooking pots, pans,
40:"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)
2499:
2437:
1514:"Caldero" redirects here. For the geological term, see
1035:
before use. Seasoning creates a thin layer of oxidized
2858:"Hearth to Hearth: There's History In Your Frying Pan"
2405:
2375:
1264:
On the other hand, some sticking is required to cause
2985:
The Williams-Sonoma Cookbook and Guide to Kitchenware
1793:, but they can be used for anything from steaming to
1767:
cultures use an all-metal stockpot, usually called a
1078:. Recent developments have allowed the production of
307:
may contain excessive or inappropriate references to
2304:
2185:
832:
provides the highest thermal conductivity among non-
780:
pans heavy duty, and used in ladles and handles and
2715:
118:. Unsourced material may be challenged and removed.
2872:
2811:"Ceramic Pan vs Teflon Pan – Which Pan is Better?"
577:provided a source for waterproof cooking vessels.
1435:
1374:is used to make products such as Corningware and
3782:
2008:
1398:A natural stone can be used to diffuse heat for
1009:. Being a reactive material, cast iron can have
475:Two cooking pots (Grapen) from medieval Hamburg
2458:
3014:
2452:
1289:cookware can be used in both conventional and
3051:
2833:"pottery | Definition, History, & Facts"
1712:are round, vertical-walled vessels used for
1025:) cooked on bare cast iron will turn black.
2752:
2459:Greenfieldboyce, Nell (September 5, 2008).
1127:
410:; some retain heat well. Some surfaces are
81:Learn how and when to remove these messages
19:"Pans" redirects here. For other uses, see
3058:
3044:
2860:. The Journal of Antiques and Collectibles
2461:"Pageant Protest Sparked Bra-Burning Myth"
1853:tins are bakeware with large flat bottoms.
433:, which make them easy to pick up without
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2698:
2623:
2431:
2393:
2381:
2355:
1939:Electric griddle with temperature control
1683:In Scotland, griddles are referred to as
1571:Learn how and when to remove this message
1486:Learn how and when to remove this message
901:foods. The most popular lining types are
790:has had the naturally occurring layer of
710:Learn how and when to remove this message
554:civilizations were improvements to basic
356:Learn how and when to remove this message
338:Learn how and when to remove this message
280:Learn how and when to remove this message
178:Learn how and when to remove this message
3015:Bridge, Fred; Tibbetts, Jean F. (1991).
2981:
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1839:, which can hold multiple smaller cakes.
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2094:Saucepan (described in current article)
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2802:
2522:"Am I at risk of developing dementia?"
2164:Saucier (described in current article)
1320:to be placed in a pot of boiling water
1251:Skillet with non-stick cooking surface
621:, and are only intended for the oven.
216:Please improve this article by adding
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2951:
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2604:Brain Pathology (Zurich, Switzerland)
2550:
2528:. Alzheimer's Society. Archived from
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318:by removing references to unreliable
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1819:Bakeware is designed for use in the
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1468:adding citations to reliable sources
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840:with unparalleled heat distribution
692:adding citations to reliable sources
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322:where they are used inappropriately.
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116:adding citations to reliable sources
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2231:(standard sizes of food containers)
1789:, woks are typically used only for
1021:. In addition, some foods (such as
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2734:Wolke, Robert L. (April 4, 2001).
1259:(PTFE, often referred to with the
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14:
3802:
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2778:Krystal, Becky (April 26, 2021).
2691:10.2174/1567205012666150204121719
2255:List of food preparation utensils
1236:
62:This article has multiple issues.
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2809:Deen, Paula (October 17, 2020).
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1983:
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1835:. Another type of cake pan is a
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1384:coefficient of thermal expansion
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2856:Ross, Alice (20 January 2001).
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2406:Frank Hamilton Cushing (2005).
1455:needs additional citations for
1144:of the pan (see Copper above).
1124:and fry pans, as well as woks.
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735:heat well, but also need to be
679:needs additional citations for
494:cooking-pot hanging over a fire
399:, while bakeware is used in an
103:needs additional citations for
70:or discuss these issues on the
3021:. William Morrow and Company.
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1436:Types of cookware and bakeware
1074:, making it incompatible with
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372:Various commercial baking pans
1:
2356:Zielinski (6 February 2013).
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2009:List of cookware and bakeware
1348:articles contained levels of
1013:with high acid foods such as
979:coated and composite cookware
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218:secondary or tertiary sources
2280:Surface chemistry of cooking
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2569:10.1016/j.neuro.2015.12.002
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1978:A springform pan with pizza
1808:Wellington Regional Stadium
1801:
1752:comes from the French verb
1588:Casserole pots (for making
1551:the claims made and adding
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1419:
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42:Wellington Regional Stadium
16:Food preparation containers
10:
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2753:Megan Slack (2022-06-14).
2679:Current Alzheimer Research
2551:Bondy, SC (January 2016).
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2654:. Alzheimer's Association
1386:makes them less prone to
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844:Copper in heat exchangers
824:
3744:Machine and metalworking
2982:Williams, Chuck (1986).
2961:Tannahill, Reay (1988).
2115:Tube pan (types include
1909:brownie cake baked in a
1815:Mold (cooking implement)
1617:and are sized by volume.
1393:
1355:
1128:Clad aluminium or copper
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391:. Cookware is used on a
3754:Measuring and alignment
3567:Salt and pepper shakers
3018:The Well-Tooled Kitchen
2327:10.1126/science.1218643
2250:List of cooking vessels
1257:polytetrafluoroethylene
796:an electrolytic process
641:employed for roasting.
229:"Cookware and bakeware"
127:"Cookware and bakeware"
3113:Food storage container
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737:chemically unreactive
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3719:Cutting and abrasive
2952:Hoare, W.E. (1959).
2930:The Cooks' Catalogue
2896:Albala, Ken (2011).
2526:Facts about dementia
2081:(also called a tava)
1464:improve this article
1211:effect is produced.
973:techniques, such as
956:electro-conductivity
688:improve this article
654:Miss America protest
112:improve this article
35:Pots and Pans (film)
3188:Cake and pie server
2784:The Washington Post
2759:homesandgardens.com
2740:The Washington Post
2449:, pp. 174–175.
2319:2012Sci...336.1696W
2313:(6089): 1696–1700.
1502:batterie de cuisine
1402:or baking, as in a
1196:requiring seasoning
969:Using modern metal
807:Alzheimer's disease
624:The development of
3263:Mated colander pot
2736:"Cast-Iron Clinic"
2434:, pp. 16, 96.
2245:Kitchenware brands
2002:Unterlinden Museum
1777:are wide, roughly
1536:possibly contains
1361:Borosilicate glass
1340:ceramics, such as
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1216:cast-iron cookware
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1182:Cast-iron skillets
1162:Enameled cast iron
1138:thermal efficiency
1118:Maillard reactions
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1076:induction cooktops
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1011:chemical reactions
1001:Cast-iron cookware
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848:Pots and pans are
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816:Copper saucepans,
788:Anodized aluminium
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660:Cookware materials
547:Harvard University
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3602:Strawberry huller
3472:Mortar and pestle
3193:Candy thermometer
3028:978-0-688-08135-5
2999:978-0-394-54411-3
2974:978-0-14-010206-2
2944:978-0-06-011563-0
2616:10.1111/bpa.12333
2412:www.gutenberg.org
2396:, pp. 14–16.
2210:Technology portal
2107:Splayed Sauté pan
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1538:original research
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1400:indirect grilling
1243:Non-stick surface
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872:copper, which is
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408:conduct heat well
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3295:Edible tableware
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2815:The Kitchen Best
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2015:Comal (cookware)
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3420:Measuring spoon
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3103:Eating utensils
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3009:Further reading
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2652:Alzheimer Myths
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2557:Neurotoxicology
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2235:Kappabashi-dori
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2152:Pressure cooker
2117:angel food cake
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1328:Silicone ladles
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1291:microwave ovens
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1209:stick-resistant
1175:
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1064:Stainless steel
1059:Stainless steel
1053:
1051:Stainless steel
1003:
987:
907:stainless steel
888:copper toxicity
827:
818:Vaux-le-Vicomte
792:aluminium oxide
750:
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705:
699:
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685:
673:
662:
583:Tehuacan Valley
525:
523:
504:Uphagen's House
502:Kitchen in the
479:
465:Stoa of Attalus
450:
414:; some require
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3709:Types of tools
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3632:Weighing scale
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3552:Poultry shears
3549:
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3497:Pastry blender
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3453:
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3402:
3400:Lemon squeezer
3397:
3392:
3387:
3382:
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3375:Gravy strainer
3372:
3367:
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3357:
3352:
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3083:Cooking vessel
3074:
3071:
3070:
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3055:
3048:
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3033:
3027:
3010:
3007:
3005:
3004:
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2979:
2973:
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2908:
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2887:
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2789:
2770:
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2726:
2714:
2665:
2639:
2590:
2543:
2532:on 23 May 2015
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2474:
2451:
2436:
2432:Tannahill 1988
2424:
2398:
2394:Tannahill 1988
2386:
2382:Tannahill 1988
2374:
2348:
2296:
2295:
2293:
2290:
2288:
2287:
2282:
2277:
2272:
2267:
2262:
2257:
2252:
2247:
2242:
2237:
2232:
2226:
2221:
2215:
2214:
2213:
2199:
2183:
2180:
2179:
2178:
2173:
2168:
2165:
2162:
2159:
2154:
2149:
2148:
2147:
2142:
2137:
2134:
2126:
2125:
2124:
2113:
2111:Springform pan
2108:
2105:
2100:
2095:
2092:
2087:
2082:
2076:
2071:
2065:
2060:
2055:
2050:
2040:
2038:Food processor
2035:
2030:
2027:
2022:
2017:
2010:
2007:
2006:
2005:
1989:
1982:
1980:
1977:
1970:
1968:
1962:
1955:
1953:
1950:
1943:
1941:
1938:
1931:
1929:
1923:
1916:
1914:
1904:
1897:
1895:
1888:
1881:
1879:
1872:
1865:
1862:
1861:
1854:
1840:
1803:
1800:
1799:
1798:
1772:
1757:
1743:
1742:
1741:
1707:
1700:
1699:
1698:
1646:
1643:
1629:
1618:
1596:
1593:
1586:
1579:
1578:
1533:
1531:
1524:
1511:
1508:
1494:
1493:
1452:
1450:
1443:
1437:
1434:
1430:silicone resin
1421:
1418:
1395:
1392:
1368:
1365:
1357:
1354:
1334:
1331:
1316:Silicone food
1298:
1295:
1282:
1279:
1238:
1237:PTFE non-stick
1235:
1174:
1171:
1158:
1155:
1153:
1150:
1129:
1126:
1088:
1085:
1052:
1049:
999:Main article:
986:
983:
826:
823:
749:
746:
724:
721:
718:
717:
676:
674:
667:
661:
658:
449:
446:
364:
363:
346:
345:
304:
302:
295:
288:
287:
202:
200:
193:
186:
185:
100:
98:
91:
86:
60:
59:
57:
50:
15:
9:
6:
4:
3:
2:
3803:
3792:
3789:
3788:
3786:
3770:
3767:
3765:
3762:
3760:
3757:
3755:
3752:
3750:
3747:
3745:
3742:
3740:
3737:
3735:
3732:
3730:
3727:
3725:
3722:
3720:
3717:
3715:
3712:
3710:
3707:
3706:
3700:
3697:
3696:
3695:
3687:
3683:
3680:
3679:
3678:
3670:
3669:
3666:
3660:
3657:
3653:
3650:
3649:
3648:
3645:
3643:
3640:
3638:
3635:
3633:
3630:
3628:
3625:
3623:
3620:
3618:
3615:
3613:
3610:
3608:
3605:
3603:
3600:
3598:
3595:
3593:
3590:
3588:
3587:Slotted spoon
3585:
3583:
3580:
3578:
3575:
3573:
3570:
3568:
3565:
3563:
3560:
3558:
3557:Roller docker
3555:
3553:
3550:
3548:
3545:
3543:
3540:
3538:
3537:Potato masher
3535:
3533:
3530:
3528:
3525:
3523:
3520:
3518:
3515:
3513:
3510:
3508:
3505:
3503:
3500:
3498:
3495:
3493:
3490:
3488:
3485:
3483:
3482:Nutmeg grater
3480:
3478:
3475:
3473:
3470:
3468:
3465:
3463:
3460:
3458:
3455:
3451:
3448:
3447:
3446:
3443:
3441:
3438:
3436:
3433:
3431:
3428:
3426:
3423:
3421:
3418:
3416:
3415:Measuring cup
3413:
3411:
3408:
3406:
3403:
3401:
3398:
3396:
3393:
3391:
3388:
3386:
3383:
3381:
3378:
3376:
3373:
3371:
3368:
3366:
3363:
3361:
3358:
3356:
3353:
3351:
3348:
3346:
3343:
3341:
3338:
3336:
3333:
3331:
3328:
3326:
3325:Fat separator
3323:
3321:
3318:
3316:
3313:
3311:
3310:Egg separator
3308:
3306:
3303:
3301:
3298:
3296:
3293:
3291:
3290:Cutting board
3288:
3286:
3283:
3281:
3278:
3276:
3273:
3271:
3270:Cookie cutter
3268:
3264:
3261:
3260:
3259:
3256:
3254:
3251:
3249:
3246:
3244:
3243:Citrus reamer
3241:
3239:
3236:
3234:
3231:
3229:
3228:Cherry pitter
3226:
3224:
3221:
3219:
3216:
3214:
3213:Cheese slicer
3211:
3209:
3206:
3204:
3203:Cheese cutter
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3184:
3183:Butter curler
3181:
3179:
3178:Browning tray
3176:
3174:
3171:
3169:
3166:
3164:
3163:Bottle opener
3161:
3159:
3156:
3154:
3151:
3149:
3146:
3143:
3139:
3136:
3135:
3132:
3124:
3121:
3119:
3116:
3114:
3111:
3109:
3106:
3104:
3101:
3099:
3096:
3094:
3091:
3089:
3086:
3084:
3081:
3080:
3079:
3076:
3075:
3072:
3068:
3067:Kitchen tools
3061:
3056:
3054:
3049:
3047:
3042:
3041:
3038:
3030:
3024:
3020:
3019:
3013:
3012:
3001:
2995:
2991:
2987:
2986:
2980:
2976:
2970:
2966:
2965:
2959:
2955:
2950:
2946:
2940:
2936:
2932:
2931:
2926:
2922:
2911:
2909:9780313376276
2905:
2902:. Greenwood.
2901:
2900:
2894:
2893:
2880:
2875:
2859:
2852:
2838:
2834:
2828:
2820:
2816:
2812:
2805:
2798:
2797:Williams 1986
2793:
2785:
2781:
2774:
2760:
2756:
2749:
2741:
2737:
2730:
2724:, p. 82.
2723:
2718:
2710:
2706:
2701:
2696:
2692:
2688:
2685:(2): 116–46.
2684:
2680:
2676:
2669:
2653:
2649:
2643:
2635:
2631:
2626:
2621:
2617:
2613:
2610:(2): 139–54.
2609:
2605:
2601:
2594:
2586:
2582:
2578:
2574:
2570:
2566:
2562:
2558:
2554:
2547:
2531:
2527:
2523:
2517:
2510:
2509:Williams 1986
2505:
2503:
2488:
2484:
2478:
2462:
2455:
2448:
2443:
2441:
2433:
2428:
2413:
2409:
2402:
2395:
2390:
2384:, p. 13.
2383:
2378:
2363:
2359:
2352:
2344:
2340:
2336:
2332:
2328:
2324:
2320:
2316:
2312:
2308:
2301:
2297:
2286:
2285:Vacuum filler
2283:
2281:
2278:
2276:
2273:
2271:
2268:
2266:
2263:
2261:
2260:Marc Grégoire
2258:
2256:
2253:
2251:
2248:
2246:
2243:
2241:
2238:
2236:
2233:
2230:
2227:
2225:
2222:
2220:
2217:
2216:
2211:
2205:
2200:
2197:
2191:
2186:
2177:
2174:
2172:
2169:
2166:
2163:
2161:Roasting rack
2160:
2158:
2155:
2153:
2150:
2146:
2143:
2141:
2138:
2135:
2133:
2130:
2129:
2127:
2122:
2118:
2114:
2112:
2109:
2106:
2104:
2101:
2099:
2096:
2093:
2091:
2088:
2086:
2083:
2080:
2077:
2075:
2072:
2069:
2068:
2066:
2064:
2061:
2059:
2056:
2054:
2051:
2048:
2045:(also called
2044:
2041:
2039:
2036:
2034:
2031:
2028:
2026:
2025:Double boiler
2023:
2021:
2018:
2016:
2013:
2012:
2003:
1999:
1995:
1994:
1986:
1981:
1974:
1969:
1966:
1959:
1954:
1947:
1942:
1935:
1930:
1927:
1920:
1915:
1912:
1908:
1901:
1896:
1893:
1892:
1885:
1880:
1876:
1869:
1864:
1863:
1859:
1855:
1852:
1848:
1844:
1841:
1838:
1834:
1830:
1829:
1828:
1826:
1822:
1816:
1809:
1796:
1792:
1788:
1787:Western world
1784:
1780:
1776:
1773:
1770:
1765:
1761:
1758:
1755:
1751:
1747:
1744:
1739:
1735:
1731:
1727:
1726:
1723:
1719:
1715:
1711:
1708:
1705:
1701:
1696:
1692:
1691:
1686:
1682:
1681:
1679:
1674:
1670:
1666:
1662:
1658:
1654:
1650:
1647:
1644:
1641:
1637:
1633:
1630:
1627:
1623:
1619:
1616:
1612:
1608:
1607:braised meats
1604:
1600:
1597:
1594:
1591:
1587:
1583:
1582:
1575:
1572:
1564:
1554:
1550:
1546:
1540:
1539:
1534:This section
1532:
1523:
1522:
1517:
1507:
1504:
1503:
1490:
1487:
1479:
1476:February 2021
1469:
1465:
1459:
1458:
1453:This section
1451:
1447:
1442:
1441:
1433:
1431:
1426:
1417:
1415:
1414:
1409:
1405:
1401:
1391:
1389:
1388:thermal shock
1385:
1381:
1377:
1373:
1372:Glass ceramic
1367:Glass-ceramic
1364:
1362:
1353:
1351:
1347:
1343:
1339:
1326:
1319:
1314:
1310:
1307:
1306:Pots and pans
1303:
1294:
1292:
1288:
1278:
1275:
1270:
1267:
1262:
1258:
1249:
1244:
1234:
1230:
1227:
1225:
1221:
1217:
1212:
1210:
1206:
1202:
1195:
1190:
1183:
1179:
1170:
1166:
1163:
1149:
1145:
1141:
1139:
1134:
1125:
1123:
1119:
1114:
1110:
1106:
1101:
1093:
1084:
1081:
1080:ferromagnetic
1077:
1073:
1069:
1065:
1057:
1048:
1045:
1040:
1038:
1034:
1030:
1026:
1024:
1020:
1016:
1012:
1008:
1002:
995:
991:
982:
980:
976:
972:
967:
963:
961:
957:
951:
948:
947:electroplated
943:
940:
934:
932:
927:
923:
918:
916:
912:
908:
904:
900:
895:
893:
889:
884:
882:
877:
875:
871:
867:
863:
859:
855:
851:
847:
845:
839:
835:
831:
819:
814:
810:
808:
803:
799:
797:
794:thickened by
793:
789:
785:
783:
779:
775:
769:
765:
759:
754:
745:
743:
738:
734:
730:
714:
711:
703:
700:February 2021
693:
689:
683:
682:
677:This section
675:
671:
666:
665:
657:
655:
650:
648:
642:
640:
636:
631:
627:
622:
620:
616:
610:
608:
607:Louis L'Amour
603:
599:
595:
591:
586:
584:
580:
576:
572:
568:
564:
559:
557:
553:
548:
544:
540:
536:
531:
521:
513:
509:
505:
500:
493:
490:Replica of a
488:
473:
466:
462:
458:
457:Ancient Greek
454:
445:
443:
438:
436:
432:
428:
424:
419:
417:
413:
409:
404:
402:
398:
394:
390:
387:etc. used in
386:
385:baking sheets
382:
378:
370:
360:
357:
342:
339:
331:
321:
317:
311:
310:
305:This article
303:
294:
293:
284:
281:
273:
262:
259:
255:
252:
248:
245:
241:
238:
234:
231: –
230:
226:
225:Find sources:
219:
213:
212:
208:
203:This article
201:
197:
192:
191:
182:
179:
171:
160:
157:
153:
150:
146:
143:
139:
136:
132:
129: –
128:
124:
123:Find sources:
117:
113:
107:
106:
101:This article
99:
95:
90:
89:
84:
82:
75:
74:
69:
68:
63:
58:
49:
48:
43:
36:
29:
22:
3693:
3676:
3642:Wooden spoon
3612:Tomato knife
3542:Potato ricer
3532:Pizza cutter
3507:Pastry wheel
3502:Pastry brush
3467:Milk watcher
3462:Milk frother
3450:Herb chopper
3440:Melon baller
3425:Meat grinder
3405:Lobster pick
3385:Honing steel
3380:Honey dipper
3360:Garlic press
3345:Flour sifter
3330:Fillet knife
3285:Crab cracker
3275:Cookie press
3223:Chef's knife
3208:Cheese knife
3142:Apple cutter
3087:
3017:
2990:Random House
2984:
2963:
2953:
2929:
2925:Beard, James
2913:. Retrieved
2898:
2874:
2862:. Retrieved
2851:
2840:. Retrieved
2836:
2827:
2819:the original
2814:
2804:
2792:
2783:
2773:
2762:. Retrieved
2758:
2748:
2739:
2729:
2717:
2682:
2678:
2668:
2656:. Retrieved
2651:
2642:
2607:
2603:
2593:
2560:
2556:
2546:
2534:. Retrieved
2530:the original
2525:
2516:
2490:. Retrieved
2486:
2477:
2465:. Retrieved
2454:
2427:
2415:. Retrieved
2411:
2401:
2389:
2377:
2365:. Retrieved
2361:
2351:
2310:
2306:
2300:
2224:Food storage
2167:Soufflé dish
2090:Roasting pan
2020:Cookie sheet
1991:
1889:
1849:sheets, and
1818:
1768:
1753:
1749:
1737:
1733:
1729:
1689:
1684:
1678:waffle maker
1615:natural clay
1567:
1561:October 2021
1558:
1535:
1500:
1497:
1482:
1473:
1462:Please help
1457:verification
1454:
1423:
1411:
1404:baking stone
1397:
1370:
1359:
1336:
1300:
1284:
1271:
1254:
1231:
1228:
1224:carbon steel
1213:
1199:
1167:
1160:
1146:
1142:
1131:
1100:Carbon-steel
1098:
1095:Carbon steel
1087:Carbon steel
1062:
1041:
1027:
1004:
978:
968:
964:
952:
944:
939:electroplate
935:
919:
896:
885:
878:
866:edge rolling
862:tube beading
857:
853:
841:
834:noble metals
828:
804:
800:
786:
770:
766:
762:
726:
706:
697:
686:Please help
681:verification
678:
652:At the 1968
651:
643:
623:
611:
592:used by the
587:
560:
517:
442:condensation
439:
420:
405:
380:
376:
375:
352:
334:
328:October 2021
325:
314:Please help
306:
276:
270:October 2021
267:
257:
250:
243:
236:
224:
204:
174:
168:October 2021
165:
155:
148:
141:
134:
122:
110:Please help
105:verification
102:
78:
71:
65:
64:Please help
61:
3769:Woodworking
3682:Kitchenware
3562:Rolling pin
3522:Pepper mill
3335:Fish scaler
3305:Egg poacher
3300:Egg piercer
3218:Cheesecloth
3173:Bread knife
3138:Apple corer
3098:Dishwashing
3078:Kitchenware
2967:. Penguin.
2954:Hot Tinning
2889:Works cited
2879:Albala 2011
2536:October 14,
2265:Multicooker
2240:Kitchenware
2196:Food portal
2136:Cooking pot
1963:Angel food
1795:deep frying
1791:stir-frying
1783:cooking oil
1632:Frying pans
1599:Dutch ovens
1408:pizza stone
1274:smoke point
1205:hydrophobic
1194:waffle iron
1192:Commercial
933:poisoning.
850:cold-formed
774:Dutch ovens
768:aluminium.
563:pot boilers
508:Long Market
480: 1200
435:oven gloves
3677:Categories
3547:Pot-holder
3492:Pastry bag
3487:Oven glove
3477:Nutcracker
3457:Microplane
3340:Fish slice
3315:Egg slicer
3238:Chopsticks
3198:Can opener
2842:2022-06-26
2837:Britannica
2764:2022-06-26
2722:Hoare 1959
2492:2023-06-06
2467:6 February
2447:Beard 1975
2367:8 February
2292:References
2270:Pot-holder
2145:Wonder Pot
2121:Bundt cake
2085:Frying pan
2070:Baking pan
2033:Dutch oven
1911:wonder pot
1851:Swiss roll
1843:Sheet pans
1837:muffin tin
1833:cheesecake
1825:bread pans
1813:See also:
1746:Sauté pans
1636:pan frying
1622:wonder pot
1590:casseroles
1545:improve it
1241:See also:
854:extra-fort
602:wood coals
316:improve it
240:newspapers
207:references
138:newspapers
67:improve it
28:Ed Stewart
3445:Mezzaluna
3410:Mandoline
3350:Food mill
3320:Egg timer
3280:Corkscrew
3158:Blowtorch
3118:Tableware
2933:. et al.
2585:261385155
2563:: 222–9.
2275:Stoneware
2103:Sheet pan
2098:Sauté pan
2079:Crepe pan
1993:gugelhupf
1891:Römertopf
1760:Stockpots
1734:fait-tout
1714:simmering
1710:Saucepans
1704:hot plate
1661:tortillas
1626:aluminium
1611:cast iron
1549:verifying
1342:porcelain
1201:Seasoning
1173:Seasoning
1044:Cousances
1033:seasoning
1029:Cast iron
994:Cast-iron
985:Cast iron
960:brassicas
870:planished
758:sauté pan
748:Aluminium
598:Havasupai
573:or large
552:Stone Age
528:400
416:seasoning
412:non-stick
395:or range
73:talk page
3785:Category
3724:Forestry
3714:Cleaning
3572:Scissors
3527:Pie bird
3258:Colander
3248:Clay pot
2927:(1975).
2915:19 April
2864:19 April
2709:25654508
2658:June 19,
2634:26494454
2577:26687397
2417:19 April
2343:37666548
2335:22745428
2219:Cauldron
2182:See also
2140:Stockpot
2119:pan and
2074:Chip pan
2049:or tawa)
1965:cake pan
1926:skillets
1907:Passover
1802:Bakeware
1738:sauciers
1665:chapatis
1653:pancakes
1649:Griddles
1640:omelette
1510:Cookware
1425:Silicone
1420:Silicone
1413:pierrade
1376:Pyroflam
1333:Ceramics
1287:metallic
1218:, which
1133:Cladding
1113:seasoned
1019:tomatoes
981:below).
975:cladding
931:botulism
892:meringue
874:hardened
731:need to
635:Medieval
619:stovetop
575:mollusks
556:roasting
514:, Poland
482:–1400 AD
423:bakelite
389:kitchens
381:bakeware
377:Cookware
3749:Masonry
3739:Kitchen
3694:Commons
3647:Scraper
3592:Spatula
3253:Cleaver
3233:Chinois
3153:Beanpot
3123:Teaware
3093:Cutlery
2700:4428475
2625:8028870
2315:Bibcode
2307:Science
2157:Ramekin
2132:Beanpot
2043:Griddle
1769:caldero
1718:boiling
1685:girdles
1543:Please
1516:Caldera
1346:ceramic
1318:steamer
1302:Pottery
1297:Pottery
1152:Coating
1105:conduct
1023:spinach
1007:searing
971:bonding
922:canning
838:heating
733:conduct
590:baskets
571:turtles
567:stomach
539:Jiangxi
520:pottery
448:History
427:plastic
397:cooktop
320:sources
254:scholar
152:scholar
3759:Mining
3729:Garden
3659:Zester
3597:Spider
3517:Peeler
3370:Grater
3355:Funnel
3148:Baster
3025:
2996:
2971:
2941:
2906:
2707:
2697:
2632:
2622:
2583:
2575:
2487:Kitchn
2341:
2333:
2171:Tajine
2063:Kettle
2053:Karahi
2029:Doufeu
1998:Alsace
1847:cookie
1754:sauter
1732:" or "
1730:evasee
1725:milk.
1669:crepes
1657:injera
1338:Glazed
1157:Enamel
1109:paella
915:silver
911:nickel
899:acidic
842:(see:
830:Copper
825:Copper
820:castle
742:tinned
626:bronze
615:pipkin
579:Bamboo
524:19,600
512:Gdańsk
492:Viking
461:Athens
256:
249:
242:
235:
227:
154:
147:
140:
133:
125:
3764:Power
3652:Dough
3637:Whisk
3627:Twine
3617:Tongs
3607:Tamis
3582:Sieve
3577:Scoop
3390:Ladle
2581:S2CID
2463:. NPR
2339:S2CID
2128:Pots
2067:Pans
2058:Kazan
1996:from
1875:Pyrex
1764:stock
1750:sauté
1695:Crepe
1690:comal
1673:stove
1603:stews
1394:Stone
1380:Pyrex
1356:Glass
1220:rusts
1122:crêpe
778:bundt
723:Metal
393:stove
261:JSTOR
247:books
159:JSTOR
145:books
3734:Hand
3512:Peel
3395:Lame
3168:Bowl
3023:ISBN
2994:ISBN
2969:ISBN
2939:ISBN
2917:2017
2904:ISBN
2866:2017
2705:PMID
2660:2010
2630:PMID
2573:PMID
2538:2005
2469:2012
2419:2017
2369:2013
2331:PMID
2123:pan)
2047:tava
1858:pies
1821:oven
1779:bowl
1775:Woks
1722:soup
1667:and
1428:the
1350:lead
1285:Non-
1266:sucs
1068:18/8
1015:wine
913:and
881:foil
858:fort
782:woks
729:pans
639:spit
630:iron
628:and
594:Zuni
431:wood
401:oven
379:and
233:news
131:news
2695:PMC
2687:doi
2620:PMC
2612:doi
2565:doi
2362:NPR
2323:doi
2311:336
2176:Wok
1716:or
1613:or
1547:by
1466:by
1406:or
1037:fat
1017:or
903:tin
864:or
690:by
506:in
429:or
209:to
114:by
21:Pan
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