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  2. Olla - Wikipedia

    en.wikipedia.org/wiki/Olla

    Large ollas, with a capacity of (say) 11 liters, will water longer than a smaller 1 liter olla, for example. Olla, or clay pot, irrigation is considered the most efficient watering system by many [quantify], since the plants are never over- or under-watered, saving from 50% to 70% in water, according to Farmer's Almanac. [4]

  3. Clay pot cooking - Wikipedia

    en.wikipedia.org/wiki/Clay_pot_cooking

    Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf.

  4. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [6] Bratt pan – large cooking receptacles designed for producing large-scale meals. [8] They are typically used for braising, searing, shallow frying and general cooking ...

  5. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Stockpots are large pots with sides at least as tall as their diameters. This allows stock to simmer for extended periods of time without major reducing. Stockpots are typically measured in volume (6-36 L). Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet.

  6. Tabun oven - Wikipedia

    en.wikipedia.org/wiki/Tabun_oven

    Tabun oven with lid, from Palestine Baking ovens in Palestine: 1. saj, 2. and 3. tabun. A tabun oven, or simply tabun (also transliterated taboon, from the Arabic: طابون), is a portable clay oven, shaped like a truncated cone.

  7. Donabe - Wikipedia

    en.wikipedia.org/wiki/Donabe

    First, the outside of the donabe should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot. Secondly, the pot should be heated gradually to reduce the possibility of cracks due to heat stress. Third, the pot should never be left over the flame while empty. Donabe is a traditional cooking vessel.

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