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Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
Coating the earthenware with some type of plant gum, and later glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics conduct heat poorly ...
Earthenware is glazed or unglazed nonvitreous pottery [2] that has normally been fired below 1,200 °C (2,190 °F). [3] Basic earthenware, often called terracotta , absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze , and such a process is used for the great majority of ...
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven. [1] Tian comes from the ancient Provençal word designating a terracotta cooking dish, and is also used to refer to food prepared in it. The word comes from the ancient Greek "teganon" (frying pan). [2]
[9]: x A tripiere is a specialized earthenware pot for cooking tripe. [ 9 ] : x The diable is an unglazed potbellied container used to dry-cook chestnuts or potatoes. [ 9 ] : 222 The tian is a low rectangular pan for making tians or gratins.
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish [1] with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
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