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Add enough hot water to the casserole dish to completely cover the burnt or greasy areas. Place a regular dryer sheet into the hot water. Allow the dish to soak for at least two hours or overnight.
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 ...
Petri dishes were traditionally reusable and made of glass; often of heat-resistant borosilicate glass for proper sterilization at 120–160 °C. [22] Since the 1960s, plastic dishes, usually disposable, are also common. [27] The dishes are often covered with a shallow transparent lid, resembling a slightly wider version of the dish itself.
Originally manufactured primarily in the US, production of Pyroceram-based Corning Ware ceased in the States with the closure of the Martinsburg, West Virginia plant. While production continued in France, the product was temporarily unavailable in the US and the brand was relaunched as a line of stoneware-based bakeware in 2001.
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
A deep, wide-bellied, short-necked vessel used to cook bean-based dishes Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking ...
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