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  2. The 12 Best Ceramic Cookware Sets for Sautéing and ... - AOL

    www.aol.com/entertainment/12-best-ceramic...

    The full 13-piece set—a 1.5-quart saucepan with lid, three-quart saucepan with lid, five-quart stockpot with straining lid and adjustable stainless steel steamer, eight-inch open fry pan, ten ...

  3. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.

  4. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use.

  5. Revere Ware - Wikipedia

    en.wikipedia.org/wiki/Revere_Ware

    The domed lids used for Dutch Ovens (and square Skillets) are distinctly different in shape than that of the traditional bell-lipped stainless steel lids. The walls of these Domed lids are noticeably taller than standard utensil lids. [9] Revere Ware double boilers and steamers come in three variations.

  6. 25 Delicious Casseroles That Start With a Can of Campbell's Soup

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    Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...

  7. Karen Karnes - Wikipedia

    en.wikipedia.org/wiki/Karen_Karnes

    She made many traditionally functional forms and contemporary forms, but she also continued to produce casseroles, teapots, cups and bowls. Another of her most well-known forms was the cut-lid jar, a form she first made at a workshop with Paulus Berensohn. Karnes continued to experiment with this form from the late 1960s until she stopped throwing.

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