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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 ...
Nutraloaf, also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal, [1] is food served in prisons in the United States, and formerly in Canada, [2] to inmates who have misbehaved, abused food, or have inflicted harm upon themselves or others. [3]
The line focuses primarily on consumer cookware such as (but not limited to) skillets, sauce pans, stock pots, and tea kettles. Initially Revere Ware was the culmination of various innovative techniques developed during the 1930s, the most popular being construction of stainless steel with rivetlessly attached bakelite handles, copper-clad ...
The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of heat-resistant glass, ceramic, or a special type of paper that sticks to the dough but is ...
A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all around the bread, in contrast to a plain loaf's darker ...
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 cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms.
The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust.
Pan de muerto – Spanish for "Bread of the Dead"; also called pan de los muertos; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces; Pan de siosa – Filipino soft pull-apart bread
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