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Chip pan – a deep-sided cooking pan used for deep-frying; Chugun, Russian cast-iron crock; Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sač. The sač is covered with ashes and live coals. Crock
This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use.
Copper saucepan without lid Saucepan with a lid. 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 vessel.
The pot features a built-in strainer, so you boil water in the bottom pot, add the top compartment along with the pasta, then strain the whole thing at once for a seamless pasta-cooking experience.
Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles. A karahi [a] is a type of thick, circular, and deep cooking pot [1] (similar in shape to a wok) that originated in the Lucknow, India.
As an example, re-sellers and collectors of vintage Revere Ware may measure a utensil as being 9.25" or 9 1/4", when in fact the pot should properly be measured 9". Skillets may also be improperly measured, as the cooking surface is slightly smaller than the marked or measured size.
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