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D-head (clipped head) nail – a common or box nail with part of the head removed for some pneumatic nail guns; Double-ended nail – a rare type of nail with points on both ends and the "head" in the middle for joining boards together. See this patent. Similar to a dowel nail but with a head on the shank.
The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush. Beanpot: A deep, wide-bellied, short-necked vessel used to cook bean-based dishes Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for mincing (fine chopping) and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife (which are also used in the preparation of minced meat, filling, etc.).
From the early 1900s through the 1970s, Birmingham Stove & Range foundry produced a line of cast-iron pans that are described as "unmarked" as they had no manufacturer logo or other identifying mark. These "unmarked" cast-iron skillets and pans from Birmingham Stove & Range are widely available and used on a daily basis, even in the present day.
Ironmongery originally referred, first, to the manufacture of iron goods and, second, to the place of sale of such items for domestic rather than industrial use. In both contexts, the term has expanded to include items made of steel , aluminium , brass , or other metals , as well as plastics .
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Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
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related to: double head nails are called what name of iron skillet meat grinder combo