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Lightly butter a 13-by-9-inch baking dish. Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts. Turn the oven down to ...
Various commercial baking pans. 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.
This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. [6] Likewise, cast-iron skillets can double as baking dishes.
Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region. [15] Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [16] Victoria and Albert Museum, London
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The seasoned surface will deteriorate at the temperature where the coating breaks down. This is typically higher than the smoke point of the original oils and fats used to season the cookware. Thus old seasoning can be removed at a sufficiently high temperature (~500 °C), as found in oven self-cleaning cycles.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juice from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water. [1]