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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 ...
The Great Wave off Kanagawa (神奈川沖浪裏, Kanagawa-oki nami-ura) print by Hokusai Metropolitan Museum of Art. Woodblock printing in Japan (木版画, mokuhanga) is a technique best known for its use in the ukiyo-e [1] artistic genre of single sheets, but it was also used for printing books in the same period.
Rice spoon — for serving rice (known in Japan as a shamoji) Salt spoon — miniature, used with an open salt cellar for individual service Serving spoon — serves and portions salads, vegetables, and fruits; larger than a tablespoon; bowl round rather than oval, to take up food more easily; long handle
An artist working on a watercolor using a round brush Love's Messenger, an 1885 watercolor and tempera by Marie Spartali Stillman. Watercolor (American English) or watercolour (Commonwealth English; see spelling differences), also aquarelle (French:; from Italian diminutive of Latin aqua 'water'), [1] is a painting method [2] in which the paints are made of pigments suspended in a water-based ...
On the face of each card is a depiction of plants, tanzaku (短冊), animals, birds, or man-made objects. [4] [5] One single card depicts a human. The back side is usually plain, without a pattern or design of any kind, and traditionally colored either red or black. Hanafuda are used to play a variety of games including Koi-Koi and Hachi-Hachi.
You should at least entertain the idea of abandoning nonstick pans entirely. Thanks in no small part to Bilott's extensive legal efforts, PFOA is no longer used in the production of nonstick cookware.
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.
Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century. Most American households had at least one cast-iron stove and cooking pan, and such brands as Griswold and Wagner Ware were especially popular; though several other manufacturers also produced kitchen utensils and ...
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