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Depth of American pans are referred to with numbers such as 100, 200, 400, 600 and 800, which roughly indicates their depth in inches when divided by 100. For example, a "200 pan" is about 2 + 1 ⁄ 2 in (64 mm) deep. [8] American hotel pans are also available in different steel gauges, which refers to the thickness of the metal. A higher ...
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
American Dutch ovens changed over time during the colonial era. These changes included a shallower pot, legs to hold the oven above the coals, and a lid flange to keep the coals on the lid and out of the food. [12] Paul Revere is credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots ...
While the onions are cooking, make the beans and sauce: Bring 1 gallon water and 2 tablespoons salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes.
Pyroceram has properties similar to glass and ceramic, and CorningWare was advertised as being capable of being taken from the refrigerator or freezer and used directly on the stovetop, in an oven or microwave, under a broiler, and go into a dishwasher. [1]: 7
A casserole (French: diminutive of casse, from Provençal cassa, meaning 'saucepan' [1]) is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is ...
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