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A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
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This type of trunk first appeared around 1839. In some historical documents of the time it is referred to as a “railway basket” due to its wicker structure. [2] Modeled on the style of English chests – which explains its more common name "the English trunk" – it is made up of a wicker frame covered first in leather then potentially a canvas making it waterproof.
Wicker is a method of weaving used to make products such as furniture and baskets, as well as a descriptor to classify such products. It is the oldest furniture making method known to history, dating as far back as c. 3000 BC .
Used to remove solids such as fats or unwanted debris from the surface of a cooking liquid. Spider: Sieve, spoon sieve, spoon skimmer, basket skimmer: For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle Spoon rest: dublé
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The antique service plates were smaller, with 9 inches (23 cm) size and a 6–6.5 inches (15–17 cm) well, [10] due to different use: modern etiquette allows the use of the service plates for the main course in an informal dining arrangement (thus the larger well), while in the old times (and the modern formal dining) the service plate is only ...
The basket itself was a useful item around the house or farm, and any cloth wrapping for the food or lining of the basket would also be usable by the recipient family. In more recent times, the hamper would likely be a plastic bag or acrylic fibre bag of a size that can be carried, with tinned or packaged goods.
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