enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Puttu kutti – A hemispherical or cylindrical metallic vessel used in South India to make puttu or steamed rice cake. Siru – an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes). [32][33] Dim sum in a food steamer. A couscoussier, a type of steamer used to cook couscous.

3. Cauldron - Wikipedia

   en.wikipedia.org/wiki/Cauldron

   Cauldron. Hungarian goulash in a traditional "bogrács" (cauldron) A cauldron (or caldron) is a large pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and folklore.

4. Kazan (cookware) - Wikipedia

   en.wikipedia.org/wiki/Kazan_(cookware)

   Kazan (cookware) Sumalak being made in a kazan in a ground oven. A kazan or qazan[1] is a type of large cooking pot used throughout Central Asia, Afghanistan, Armenia, Azerbaijan, Turkey, [2] and the Balkan Peninsula, roughly equivalent to a cauldron, boiler, or Dutch oven. They come in a variety of sizes (small modern cooking pots are ...

5. Dutch oven - Wikipedia

   en.wikipedia.org/wiki/Dutch_oven

   An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminum, or ceramic. Some metal varieties are enameled rather than being seasoned ...

6. Induction cooking - Wikipedia

   en.wikipedia.org/wiki/Induction_cooking

   Yet the efficiency of conventional cooking appliances was shown to be highly dependent on the size of the cooking vessel." [21] Cooking methods that use flames or hot heating elements have a significantly higher loss to the ambient environment; induction heating directly heats the pot. Because the induction effect does not directly heat the air ...

7. Saucepan - Wikipedia

   en.wikipedia.org/wiki/Saucepan

   Saucepan. 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 ...