This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel,

cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...

, aluminum,

clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolinite, ). Most pure clay minerals are white or light-coloured, but natural clays show a variety of colours from impuriti ...

and various other

ceramic A ceramic is any of the various hard, brittle, heat-resistant, and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcela ...

s. All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished.

Cooking vessels

Bain-marie A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, Industry (manufacturing), industry, and cooking to heat materials gently or to keep materials warm over a period of ...

or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of

, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Australian Literature 10 (2010) commonly used for boiling water, making tea or cooking over a

campfire A campfire is a fire at a campsite that provides light and warmth, and heat for cooking. It can also serve as a beacon, and an insect and predator deterrent. Established campgrounds often provide a stone or steel fire ring for safety. Campfires ...

or to carry water. * Bratt pan – large cooking receptacles designed for producing large-scale meals. They are typically used for braising,

searing Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork Pork is the culinary name for the meat of the ...

, shallow

frying Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed ...

and general cooking. * Bread pan – also called a loaf pan, a pan specifically designed for baking bread. * Caquelon – a cooking vessel of

stoneware Stoneware is a broad class of pottery fired at a relatively high temperature, to be impervious to water. A modern definition is a Vitrification#Ceramics, vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire ...

, ceramic, enamelled cast iron, or

porcelain Porcelain (), also called china, is a ceramic material made by heating Industrial mineral, raw materials, generally including kaolinite, in a kiln to temperatures between . The greater strength and translucence of porcelain, relative to oth ...

for the preparation of

fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...

, also called a fondue pot. *

Casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

– a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. * Cassole * Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself. * Cast-iron cookware – typically seasoned before use * Cataplana – used to prepare Portuguese seafood dishes, popular on the country's

Algarve The Algarve (, , ) is the southernmost NUTS statistical regions of Portugal, NUTS II region of continental Portugal. It has an area of with 467,495 permanent inhabitants and incorporates 16 municipalities (concelho, ''concelhos'' or ''município ...

region. * Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. :* Ding –

prehistoric Prehistory, also called pre-literary history, is the period of human history between the first known use of stone tools by hominins million years ago and the beginning of recorded history with the invention of writing systems. The use o ...

and

ancient Ancient history is a time period from the beginning of writing and recorded human history through late antiquity. The span of recorded history is roughly 5,000 years, beginning with the development of Sumerian cuneiform script. Ancient h ...

Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in

Chinese ritual bronze From , elaborately decorated bronze vessels were deposited as grave goods in the tombs of royalty and nobility during the Chinese Bronze Age. Documented excavations have found over 200 pieces in a single royal tomb. They were produced for an indi ...

s. * Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable

steam table This page provides supplementary data to the article properties of water. Further comprehensive authoritative data can be found at the ''NIST Chemistry WebBook'' page on thermophysical properties of fluids. Structure and properties Thermodyna ...

. Historically, it was a kind of portable grate raised on a tripod heated with

charcoal Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, ca ...

in a

brazier A brazier () is a container used to burn charcoal or other solid fuel for cooking, heating or rituals. It often takes the form of a metal box or bowl with feet, but in some places it is made of terracotta. Its elevation helps circulate air, feed ...

. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. *

Chip pan A chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying French fries, chips (called "French fries" in the United States). Today, they are made from either aluminium or stainless steel ...

– a deep-sided cooking pan used for deep-frying * Chugun, Russian cast-iron crock * Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

is put into it and covered with a

sač A Sač ( cyrl, Сач; ) is a large metal or ceramic lid like a shallow bell with which bread dough or various dishes to be baked are covered, and over which ashes and live coals are placed. Dishes prepared in a ''sač'' are evenly cooked, retai ...

. The sač is covered with ashes and live coals. * Crock *

Dolsot A ''dolsot'' () or ''gopdolsot'' () is a small-sized piece of cookware or serveware made of agalmatolite, suitable for one to two servings of ''bap (food), bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or ''gulb ...

– a small-sized cookware-cum- serveware made of agalmatolite, suitable for one to two servings of ''

bap BAP or bap may refer to: Food * Bap (bread), a bread roll * Bap (rice dish), of Korea People * Bap Kennedy (1962–2016), Northern Irish singer-songwriter * Bronze Age Pervert, Romanian-American right-wing writer and podcaster Music * BAP (Germa ...

'' (cooked rice). In Korean cuisine, various hot rice dishes such as

bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

or '' gulbap'' (oyster rice) as well as plain white rice can be prepared and served in ''dolsot''. As a ''dolsot'' does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling. Boeuf mode

Dutch oven A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ...

– a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well. Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron. * Fish kettle – a large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids * French tian – an

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 ...

vessel of

Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

, France, used both for cooking and serving * Frying pan – a flat-bottomed pan used for frying, searing, and browning foods :* Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. *

Gamasot (), or simply (), is a large, heavy pot or cauldron commonly used in Korean cuisine. Origin The modern Korean descends from the ancient ''jeong'' (鼎), which is made of bronze. Bronze ''sot'' are frequently unearthed as remains of the T ...

– a big, heavy pot or cauldron used for Korean cooking * Gastronorm - standardised nesting trays, typically of stainless steel but also available in plastic and occasionally ceramic, used in commercial catering for a wide range of uses. This can include food prep, boiling, baking, steaming, draining and straining, storing, and serving. They are often paired with a

bain-marie A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, Industry (manufacturing), industry, and cooking to heat materials gently or to keep materials warm over a period of ...

for heating and warming, or a Chafing dish for serving. The standard fractional sizing allows a fixed size holder to be subdivided into multiple sized containers without wasted space as would occur with round containers. * Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as ''handi biryani''. *

Karahi A ''karahi'' is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from Northern South Asia. It is used in Indian cuisine, North Indian, Pakistani cuisine, Pakistani, Afghanistan cuisine, Afghan, Nepalese cuisine, Nepale ...

– a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent *

Kazan Kazan; , IPA: Help:IPA/Tatar, ɑzanis the largest city and capital city, capital of Tatarstan, Russia. The city lies at the confluence of the Volga and the Kazanka (river), Kazanka Rivers, covering an area of , with a population of over 1. ...

– a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula * Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape. *

Mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...

* Muffin tin *

Olla An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. ''Ollas'' have short wide necks and wider bellies, resembling beanpots or ...

– a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. * Pipkin – an

cooking pot used for cooking over direct heat from coals or a wood fire. * Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking. *

Porringer A porringer is a shallow bowl, between 100 and 150 mm (4–6 inches) in diameter, and 38 to 76 mm (–3 inches) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver. They had flat ...

– a shallow bowl, in diameter, and deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan. * Potjie – a small pot used for cooking portions of stew *

Pressure cooker A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at low ...

Ramekin A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch ', ...

– a small glazed ceramic or glass bowl used for cooking and serving various dishes *

Rice cooker A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. C ...

* Roasting pan * Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served *

Siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes), most notably ''siru-tteok''. The ''siru'' is an earthenware steaming vessel that dates back to the late bronze age of the Korean no ...

– an

steamer used to steam grain or grain flour dishes such as

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include ...

s. *

Slow cooker A slow cooker, (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than ...

Springform pan A springform pan is a type of Cookware and bakeware, bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together wh ...

– a type of bakeware that features sides that can be removed from the base * Stock pot – a generic name for one of the most common types of cooking pot used worldwide Korean Sundubu Stew

* Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. * Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked. * Tangia – an urn-shaped

terra cotta Terracotta, also known as terra cotta or terra-cotta (; ; ), is a clay-based Vitrification#Ceramics, non-vitreous ceramicOED, "Terracotta""Terracotta" MFA Boston, "Cameo" database fired at relatively low temperatures. It is therefore a term used ...

cooking vessel * Tapayan (or tempayan) – a large earthen jar in island Southeast Asia used for cooking, fermentation, and storing water. * Terrine – glazed earthenware (terracotta) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron. * Ttukbaegi – a type of '' oji-gureut'', which is an ''

onggi ''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both ceramic glaze, unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown ceramic glaze, glaze fired at over 1100 ...

'' coated with brown-tone ash glaze. The small, black to brown

vessel is a cookware-cum- serveware used for various '' jjigae'' (stew), '' gukbap'' (soup with rice), or other boiled dishes in Korean cuisine. As a ''ttukbaegi'' retains heat and does not cool off as soon as removed from the stove, stews and soups in ''ttukbaegi'' usually arrive at the table at a bubbling boil. * Uruli * Wok – a versatile round-bottomed cooking vessel, originating from China, it is used in a range of different Chinese cooking techniques

Coffee cooking vessels

* Cezve – a pot designed specifically to make Turkish coffee * Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr. * Jebena – a container used to brew coffee in the Ethiopian and Eritrean traditional coffee ceremony * Moka pot – a stove top coffee maker that functions by passing hot water driven by vapor pressure and heat-driven gas expansion through ground coffee *

Coffee percolator A coffee percolator is a type of pot used for the brewing of coffee by continually cycling the boiling or nearly boiling brew through the grounds (coffee), grounds using gravity until the required strength is reached. The grounds are held in a ...

– a type of pot used for the brewing of coffee by continually cycling the boiling or nearly boiling brew through the grounds using gravity File:Türk Kahvesi - Bakir Cezve.jpg, A cup of Turkish coffee, served from a copper cezve, in Turkey Image:Arabic coffee.jpg, Dallahs File:Coffee_pot_at_eritrean_restaurant.jpg, An Eritrean jebena

Steamers

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

s are used to cook or prepare various foods with

steam Steam is water vapor, often mixed with air or an aerosol of liquid water droplets. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Saturated or superheated steam is inv ...

heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

. :* Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook

couscous Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina ...

. :*

Bamboo steamer Bamboo steamers, called ''zhēnglóng'' () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other Eas ...

:*Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake. :*

– an earthenware steamer used to steam grain or grain flour dishes such as ''

tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...

'' (rice cakes). File:Dim sum steamer.jpg,

Dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cu ...

in a

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

File:Couscoussier.jpg, A couscoussier, a type of steamer used to cook

File:Mushiki.Steamer.jpg, Stacked

bamboo steamer Bamboo steamers, called ''zhēnglóng'' () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other Eas ...

s on top of a pot File:Puttu maker - cley.jpg, alt=A Puttu kutti or puttu maker made of clay, A Puttu kutti or puttu maker made of clay

Brands and companies

* All-Clad – At the time of its founding, All-Clad used a patented "

roll bonding Roll bonding is a solid state, cold welding process, obtained through Rolling (metalworking), flat rolling of sheet metals. In roll bonding, two or more layers of different metals are passed through a pair of flat rollers under sufficient pressure ...

" process in which metals are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the bottom but extends all the way up the sides of each cooking vessel. The company has been issued several patents by the

United States Patent and Trademark Office The United States Patent and Trademark Office (USPTO) is an List of federal agencies in the United States, agency in the United States Department of Commerce, U.S. Department of Commerce that serves as the national patent office and trademark ...

(USPTO). *

Chue Chin Hua The Chue Chin Hua Company Ltd. is one of the leading aluminium cookware and metal producing companies in Thailand. The headquarters are in Samut Prakan. History The company was founded by Udom Pichitpongchai in 1936 to produce aluminium ...

– an aluminium cookware and metal producing company in Thailand * CorningWare – was originally a brand name for a unique

glass-ceramic Glass-ceramics are polycrystalline materials produced through controlled crystallization of base glass, producing a fine uniform dispersion of crystals throughout the bulk material. Crystallization is accomplished by subjecting suitable glasses t ...

(

Pyroceram Pyroceram is the original glass-ceramic material developed and trademarked by Corning Glass in the 1950s. Pyroceram is an opaque, white, glass material, commonly used in kitchenware, glass stove tops, wood stove doors, etc.. It has high heat tole ...

) cookware resistant to

thermal shock Thermal shock is a phenomenon characterized by a rapid change in temperature that results in a transient mechanical load on an object. The load is caused by the differential expansion of different parts of the object due to the temperature chang ...

. It was first introduced in 1958 by Corning Glass Works in the United States. *

Cousances Cousances was a brand of enameled cast iron Cookware and bakeware, cookware ("cocotte" in French). originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. The Cousances foundry began making cast iron pans ...

– French cookware manufacturer, known for enameled cast iron pans ( in French). The company was formed in 1553 and was acquired by Le Creuset in 1957. *

Descoware Descoware is a discontinued brand of porcelain- or enamel-coated cast-iron cookware Among notable Descoware pots are dutch ovens. Although Descoware is now little-remembered, specialist sources hold that it was the favorite cooking ware of Amer ...

– a brand of porcelain-coated cast iron cookware * Emile Henry * Fire-King * Grab-it – microwave-safe cookware introduced by Corning Glass Works in 1977 * Le Chasseur *

Le Creuset Le Creuset (, meaning "the crucible") is a French-Belgian maker of cookware. They are best known for producing enameled cast-iron cookware. The company first manufactured their products in the town of Fresnoy-le-Grand in France in 1925, whic ...

– a French cookware manufacturer best known for its colorfully-enameled cast-iron cookware "French ovens", also known as "casseroles" or "Dutch ovens" * Lodge * Nordic Ware – a company based in Minnesota notable for introducing the Bundt cake pan in the early 1950s. *Premiere Pan (USA Pan) – Manufacturers of commercial baking pans, based in suburban

Pittsburgh Pittsburgh ( ) is a city in Allegheny County, Pennsylvania, United States, and its county seat. It is the List of municipalities in Pennsylvania#Municipalities, second-most populous city in Pennsylvania (after Philadelphia) and the List of Un ...

. *Prestige – Manufacturers of cooking utensils based in India. *

Pyrex Pyrex (trademarked as ''PYREX'' and ''pyrex'') is a brand introduced by Corning Inc. in 1915, initially for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded in the 1 ...

– a brand introduced by Corning Inc. in 1908 for a line of clear, low-thermal-expansion

borosilicate glass Borosilicate glass is a type of glass with silica and boron trioxide as the main glass-forming constituents. Borosilicate glasses are known for having very low coefficients of thermal expansion (≈3 × 10−6 K−1 at 20 °C), ma ...

used for

laboratory glassware Laboratory glassware is a variety of equipment used in science, scientific work, traditionally made of glass. Glass may be blown, bent, cut, molded, or formed into many sizes and shapes. It is commonly used in chemistry, biology, and analytical ...

and kitchenware. *

Revere Ware Revere Ware was a line of consumer and commercial kitchen wares introduced in 1939 by the Revere Copper and Brass Corp. The line focuses primarily on consumer cookware such as (but not limited to) skillets, sauce pans, stock pots, and tea kettles. ...

– a line of consumer and commercial kitchen wares introduced in 1939 by the Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles. * Staub – a brand of enameled cast iron cookware and bakeware that was originally headquartered in Turckheim, Alsace, France * Swiss Diamond International – a company that produces nonstick cookware using diamond crystals * Visions – a brand of transparent stove top cookware originally created by Corning France and released in Europe during the late 1970s and in other markets beginning a short time later. * West Bend Company * Wonder Pot – an Israeli invention for baking on top of a gas stove rather than in an oven. It consists of three parts: an aluminium pot shaped like a Bundt pan except smooth-sided rather than fluted, a hooded cover perforated with venting holes, and a thick, round, slightly domed metal disc with a center hole that is placed between the pot and the flame. * World Kitchen

Gallery

Image:Lecreuset lamama-enzomari.JPG, An enameled

cast-iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...

pot Image:Catawba potter.jpg, A Catawba potter making an

olla An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. ''Ollas'' have short wide necks and wider bellies, resembling beanpots or ...

, 1908 Image:Anglit.jpg, An ''anglit'', a small palayok File:Clafoutis in ramekins, February 2009.jpg, Clafoutis in

ramekin A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch ', ...

s File:Rijstkoker.jpg, An old type of

rice cooker A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. C ...

commonly used in the Netherlands by residents of the former

Dutch East Indies The Dutch East Indies, also known as the Netherlands East Indies (; ), was a Dutch Empire, Dutch colony with territory mostly comprising the modern state of Indonesia, which Proclamation of Indonesian Independence, declared independence on 17 Au ...

File:Bujumbura Burundi soldiers cooking sufuria crop.jpg, Burundian soldiers cooking in a sufuria over an open fire File:Wonder Pot cake.jpg, A brownie cake baked in a Wonder Pot

Cooking vessels

Coffee cooking vessels

Steamers

Brands and companies

Gallery

See also

References

Further reading