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Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
SAE 316L grade stainless steel, sometimes referred to as A4 stainless steel or marine grade stainless steel, is the second most common austenitic stainless steel after 304/A2 stainless steel. Its primary alloying constituents after iron , are chromium (between 16–18%), nickel (10–12%) and molybdenum (2–3%), up to 2% manganese , [ 1 ] with ...
Leeks being sautéed. Sautéing or sauteing [1] (UK: / ˈ s oʊ t eɪ ɪ ŋ /, US: / s oʊ ˈ t eɪ ɪ ŋ, s ɔː-/; from French sauté, French:, 'jumped', 'bounced', in reference to tossing while cooking) [2] is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
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