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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.
Both flared saucepan variations tend to dry or cake preparations on their walls, and are less suited to starch-thickened sauces than standard saucepans. Sauté pans , used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food.
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.
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List of women's association football clubs; List of women's association football players with 100 or more international goals; List of women's association football clubs in England; List of women's football clubs in Brazil; List of women's football clubs in Hong Kong; List of women's football clubs in Japan; List of women's football clubs in ...
This is a list of notable women cookbook writers Argentina. Gaby Melian (born 1969/1970), chef, cookbook writer; Doña Petrona (1896–1992), cookbook ...
This is the complete list of Pan American Games medalists in weightlifting from 1951 to 2019. In the 1971 edition, four sets of medals were awarded for each weight. In the 1971 edition, four sets of medals were awarded for each weight.
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.