|
Saucepan
A saucepan is one of the basic forms of cookware (not technically a pan), in the form of a round cooking vessel, typically deep, and wide enough to hold at least of water, with sizes typically ranging up to , and having a long handle protruding from the vessel. The saucepan can be differentiated from the saucepot by the fact that "a saucepan is a cooking utensil with one handle; a saucepot is equipped with two side handles".Louise Jenison Peet, Mary S. Pickett, and Mildred G. Arnold, ''Household Equipment'' (1979), p. 120. Unlike cooking pans, a saucepan is usually not engineered to have non-stick surface. This is so that it can be used in deglazing, a process by which food stuck to the surface of the pan from cooking is recooked with liquid and other ingredients to form a sauce. History A predecessor of the saucepan, preceding the wider use of metal cookware in the late Middle Ages, was the pipkin, an earthenware cooking pot used for cooking over direct heat from coals or a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cooking Pot
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a Kitchen stove, stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials thermal conductivity, conduct heat well; some retain heat well. Some surfaces are non-stick surface, non-stick; some require Seasoning (cookware), seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cookware And Bakeware
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. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cooking Pot Kockum
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Handle
A handle is a part of, or an attachment to, an object that allows it to be grasped and object manipulation, manipulated by hand. The design of each type of handle involves substantial ergonomics, ergonomic issues, even where these are dealt with intuitively or by following tradition. Handles for tools are an important part of their function, enabling the user to exploit the tools to maximum effect. Package handles allow for convenient carrying of packages. General design criteria The three nearly universal requirements of are: # Sufficient strength to support the object, or to otherwise transmit the force involved in the task the handle serves. # Sufficient length to permit the hand or hands gripping it to comfortably exert the force. # Sufficiently small circumference to permit the hand or hands to surround it far enough to grip it as solidly as needed to exert that force. Specific needs Other requirements may apply to specific handles: * A sheath or coating on the hand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Non-stick Surface
A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as Anodizing#Anodized aluminium, anodized aluminium, silica, Cast-iron cookware#Enameled cast iron, enameled cast iron, and Seasoning (cookware), seasoned cookware. Types Seasoning Cast-iron cookware, Cast iron, carbon steel, stainless steel and cast aluminium cookware may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat. Fluoropolymer The modern non-stick pans were made using a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. Meat When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ''sucs'', ), from the Latin word ''succus'' (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent. Dairy, however, is not recommended for deglazing, as it may curdle when added to high heat. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Late Middle Ages
The late Middle Ages or late medieval period was the Periodization, period of History of Europe, European history lasting from 1300 to 1500 AD. The late Middle Ages followed the High Middle Ages and preceded the onset of the early modern period (and in much of Europe, the Renaissance). Around 1350, centuries of prosperity and growth in Europe came to a halt. A series of famines and Plague (disease), plagues, including the Great Famine of 1315–1317 and the Black Death, reduced the population to around half of what it had been before the calamities. Along with depopulation came social unrest and endemic warfare. Kingdom of France, France and Kingdom of England, England experienced serious peasant uprisings, such as the Jacquerie and the Peasants' Revolt, as well as over a century of intermittent conflict, the Hundred Years' War. To add to the many problems of the period, the unity of the Catholic Church was temporarily shattered by the Western Schism. Collectively, those events ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pipkin
A pipkin is an earthenware Cookware and bakeware, cooking pot used for cooking over direct heat from coals or a wood fire. They were not held in direct flame which would crack the ceramic. It has a handle and many (though not all) examples had three feet. Late medieval and post-medieval pipkins had a hollow handle into which a stick might be inserted for manipulation. Examples exist unglazed, fully Ceramic glaze, glazed, and glazed only on the interior. While often spheroidal, they were made with straight outwardly-sloping sides. They were occasionally made with lids or pouring spouts. Heraldry The pipkin, also called a three-legged pot (marmite (fr.), Grapen (ger.)), is sometimes used as a charge in heraldry. It is especially common in arms in Brandenburg, Pomerania and East Prussia. It is used in the canting arms for the German families ''von Grape'',Gert Oswald: ''Lexikon der Heraldik.'' VEB Bibliographisches Institut, Leipzig 1984. Grapengießer and Grappendorf, and Gropp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and ceramic art, decorative ware such as figurines. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired pottery, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ceramic Glaze
Ceramic glaze, or simply glaze, is a glassy coating on ceramics. It is used for decoration, to ensure the item is impermeable to liquids and to minimize the adherence of pollutants. Glazing renders earthenware impermeable to water, sealing the inherent porosity of earthenware. It also gives a tougher surface. Glaze is also used on stoneware and porcelain. In addition to their functionality, glazes can form a variety of surface finishes, including degrees of glossy or matte finish and color. Glazes may also enhance the underlying design or texture either unmodified or inscribed, carved or painted. Most pottery produced in recent centuries has been glazed, other than pieces in bisque porcelain, terracotta, and some other types. Tiles are often glazed on the surface face, and modern architectural terracotta is often glazed. Glazed brick is also common. Sanitaryware is invariably glazed, as are many ceramics used in industry, for example ceramic insulators for overhead power li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
