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Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake. Siru – an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes). [32][33] Dim sum in a food steamer. A couscoussier, a type of steamer used to cook couscous.
Pizza on a pizza stone. A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. [1][2] Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. [3] Baking stones are used much like cookie sheets, but may absorb additional moisture for ...
Stainless steel beer kegs: May 12, 2018 31-04 394 Steamer baskets: Three-wheel scooters: Prefabricated conservatories: Copper cookware: 31-05 395 Mountain bike tires Leaf and debris vacuums: Canned meat: Fillet knives: May 19, 2018 31-06 396 Rice cookers: Concealment furniture Promotional origami: Hedge shears 31-07 397 Glass faucets Fire truck ...
The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [84] [85] Some are based on a traditional yeast dough pizza base, [86] while others have a cookie-like base [87] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...
Stainless steel, also known as inox, corrosion-resistant steel (CRES), and rustless steel, is an alloy of iron that is resistant to rusting and corrosion. It contains iron with chromium and other elements such as molybdenum, carbon, nickel and nitrogen depending on its specific use and cost. Stainless steel's resistance to corrosion results ...
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