Search results
Results from the WOW.Com Content Network
Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent; Kazan – 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. [29 ...
Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles. A karahi [a] is a type of thick, circular, and deep cooking pot [1] (similar in shape to a wok) that originated in Lucknow, India.
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. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking ...
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
Generally within the classic batterie de cuisine a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking ...
Copper saucepan without lid Saucepan with a lid. A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.
The Scythians and other Iranian peoples inhabitants of the western steppes before the Turkic migrations, used different cooking utensils. [1] They used round bottomed clay and bronze pots having a more big-bellied shape than the hemispherical profile of the kazan. [1] Some peoples neighboring the Turkic peoples adopted the kazan for its ...
The method often requires cooking times up to 24 hours. [4] [5] Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects of this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and ...