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This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware deed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics.[1] Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished.[2]

Cooking vessels[edit]

• Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water.[3]
• Beanpot – 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.
• Billycan – a lightweight cooking pot in the form of a l 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 deed for producing large-scale meals.[8] They are typically used for braising, searing, shallow frying and general cooking.[9]
• Bread pan – also called a loaf pan, a pan specifically deed for baking bread.[10][11]
• Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot.[12]
• 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 l container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.
• Cast-iron cookware – typically seasoned before use[14]
• Cataplana – used to prepare Portuguese seafood dishes, popular on the country’s Algarve region.[15]
• Cauldron – a large l pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.

Chafing Dish and Stand circa 1895[16] Victoria and Albert Museum, London

• Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes.

• Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table.[17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier.[18] The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.
• Chip pan – a deep-sided cooking pan used for deep-frying
• 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
• Dolsot – a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice).[19][20][21] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.[22]

• Dutch oven – a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well. Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim,[23] and somes made of cast aluminium or ceramic, rather than the traditional cast iron.[24][25]
• Fish kettle – a large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids
• French tian – an earthenware vessel of Provence, France used both for cooking and serving
• Frying pan – a flat-ed pan used for frying, searing, and browning foods

• Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from l, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan.

• Gamasot – a big, heavy pot or cauldron used for Korean cooking[26][27]

• Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking.[28] Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as handi biryani.
• Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent
• Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula
• Marmite – a traditional crockery casserole vessel found in France, it is known for its “pot-belly” shape.[29]
• Mold

• Muffin tin

• Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes.
• Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire.
• Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking.[30][31]

• Porringer – a shallow bowl, between 4 and 6 inches in diameter, and 1½” to 3″ 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. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan.
• Potjie
• Pressure cooker
• Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes
• Rice cooker
• Roasting pan
• Sinseollo – A Korean dish that s the proper name for the cooking vessel in which this dish is served
• Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes.[32][33]
• Slow cooker
• Springform pan – a type of bakeware that features sides that can be removed from the base[34]
• Stock pot – a generic name for one of the most common types of cooking pot used worldwide

• Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container.[35][36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations.[37]
• Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked.
• Tangia – an urn-shaped terra cotta cooking vessel[38]
• Tapayan (or tempayan) – a large earthen jar in island Southeast Asia used for cooking, fermentation, and storing water.
• Terrine – glazed earthenware (terracotta) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
• Ttukbaegi – a type of oji-gureut,[39] which is an onggi coated with brown-tone ash glaze.[40][41][42] The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.[43]
• Uruli
• Wok – a versatile round-ed cooking vessel, originating from China, it is used in a range of different Chinese cooking techniques

Coffee cooking vessels[edit]

• Cezve – a pot deed specifically to make Turkish coffee
• Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr.[44]
• Jebena – a container used to brew coffee in the Ethiopian and Eritrean traditional coffee ceremony

• A cup of Turkish coffee, served from a copper cezve, in Turkey

Steamers[edit]

• Food steamers are used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming.

• Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous.[45]
• Bamboo steamer
• Puttu kutti – A hemispherical or cylindrical llic vessel used in South India to make puttu or steamed rice cake.
• Siru – an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes).[32][33]

• A Puttu kutti or puttu maker made of clay

Brands and companies[edit]

• All-Clad – At the of its founding, All-Clad used a patented “roll bonding” process in which ls are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the but extends all the way up the sides of each cooking vessel. The company has been issued several patents by the United es Patent and Trademark Office (USPTO).[46]
• Chue Chin Hua – an aluminium cookware and l producing company in Thailand
• CorningWare – was originally a brand name for a unique glass-ceramic (Pyroceram) cookware resistant to thermal shock. It was first duced in 1958 by Corning Glass Works in the United es.
• Cousances – French cookware manufacturer, known for enameled cast iron pans (“cocotte” in French). The company was formed in 1553 and was acquired by Le Creuset in 1957.
• Descoware – a brand of porcelain-coated cast iron cookware
• Emile Henry
• Fire-King
• Grabit – microwave-safe cookware duced by Corning Glass Works in 1977
• Le Chasseur
• Le Creuset – a French cookware manufacturer best known for its colorfully-enameled cast-iron cookware “French ovens”, also known as “casseroles” or “Dutch ovens”
• Lodge
• Nordic Ware – a company based in Minnesota notable for ducing the Bundt cake pan in the early 1950s.
• Premiere Pan (USA Pan) – Manufacturers of commercial baking pans, based in suburban Pittsburgh.
• Prestige – Manufacturers of cooking utensils based in India.
• Pyrex – a brand duced by Corning Inc. in 1908 for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware.
• Revere Ware – a line of consumer and commercial kitchen wares duced in 1939 by the Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles.
• Staub – a brand of enameled cast iron cookware and bakeware that was originally quartered in Turckheim, Alsace, France
• Swiss Diamond International – a company that produces nonstick cookware using diamond crystals
• Visions – a brand of transparent stove top cookware originally created by Corning France and released in Europe during the late 1970s and in other markets beginning a short later.
• West Bend Company
• Wonder Pot – an Israeli invention for baking on top of a gas stove rather than in an oven. It consists of three parts: an aluminium pot shaped like a Bundt pan except smooth-sided rather than fluted, a hooded cover perforated with venting holes, and a thick, round, slightly domed l disc with a center hole that is placed between the pot and the flame.
• Wonderchef
• World Kitchen

Gallery[edit]

• Burundian soldiers cooking in a sufuria over an open fire.

See also[edit]

References[edit]

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3. ^ Beck, S. (2013). Simca’s Cuisine. Knopf Doubleday Publishing Group. p. 441. ISBN 978-0-8041-5047-7 . Retrieved October 12, 2017.
4. ^ Black, S. J. S. 2010 “‘Tried and Tested’: cookbooks in Australia, 1890-1980” Thesis (Ph.D.) — University of Adelaide, School of History and Politics
5. ^ Dalzell, Tom; Victor, Terry (27 November 2014). The Concise New Partridge Dictionary of Slang and Unconventional English. Routledge. ISBN 9781317625117 . Retrieved 11 October 2017 – via Google Books.
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10. ^ Sanitary and Heating Age. Sanitary and Heating Publishing. 1902. p. 48. Retrieved October 12, 2017.
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14. ^ Rogers, M.R. (2001). Cooking in Cast Iron: Yesterday’s Flavors for Today’s Kitchen. HPBooks. p. 15. ISBN 978-1-55788-367-4 . Retrieved October 12, 2017.
15. ^ Portuguese Cooking: An Unforgettable Journey Through the Flavors and Colours of a Fascinating Country. Florence: Bonechi Books. 2006. p. 11. ISBN 88-476-0921-6 .
16. ^ “Chafing Dish and Stand”. lwork. Victoria and Albert Museum. Retrieved 2007-08-18.
17. ^ Stephen B. Shiring, Professional Catering, 2012, ISBN 1133280781, p. 208
18. ^ How, S.B. (1898). Chafing-dish dainties. E. C. Lockwood, er. Retrieved October 12, 2017.
19. ^ “dolsot” 돌솥 . Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 1 March 2017.
20. ^ “gopdolsot” 곱돌솥 . Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 1 March 2017.
21. ^ “gopdolsot” 곱돌솥 [agalmatolite pot]. Doopedia (in Korean). Doosan Corporation. Retrieved 1 March 2017.
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24. ^ Griffith, J.B. (2013). Knead It!: 35 Great Bread Recipes to Make at Home Today. Lumina . p. 71. ISBN 978-1-62008-054-2 . Retrieved October 12, 2017.
25. ^ Hopkins, L. (1997). Dutch Oven Secrets (in German). Horizon Publishers. p. 15. ISBN 978-0-88290-372-9 . Retrieved October 12, 2017.
26. ^ “gamasot” 가마솥 . Korean-English Learners’ Dictionary. National Institute of Korean Language. Retrieved 18 June 2017.
27. ^ et, R.K. (2015). Traditional Food: A Taste of Korean Life. Korea Essentials. Seoul Selection. p. 149. ISBN 978-1-62412-036-7 . Retrieved October 12, 2017.
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33. ^ a b Chung, Myung-sub; et al., eds. (2013). Encyclopedia of Korean Folk Beliefs. Encyclopedia of Korean Folklore and Traditional Culture. II. Translated by Jung, Ha-yun. Seoul: National Folk Museum of Korea. p. 243. ISBN 9788928900572 .
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35. ^ Swart, M.F. (1998). The Call of Africa: The Reformed Church in America Mission in the Sub-Sahara, 1948-1998. Wm. B. Eerdmans. p. 526. ISBN 978-0-8028-4615-0 . Retrieved October 12, 2017.
36. ^ Harris, J.R. (1961). Lexicographical studies in ancient Egyptian minerals. Akademie Verlag. p. 194. Retrieved October 12, 2017.
37. ^ Bailey, Richard W.; Görlach, Manfred (1982). English as a world language. University of Michigan Press. p. 317. ISBN 978-0-472-10016-3
38. ^ Pawlcyn, C. (2012). Cindy’s Supper Club: Meals from Around the World to with Family and Friends. Potter/TenSpeed/Harmony. p. pt387. ISBN 978-1-60774-207-4 . Retrieved October 12, 2017.
39. ^ (in Korean) “ttukbaegi” 뚝배기 [stone pot]. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 1 March 2017.
40. ^ Suh, Cheong-Soo; Rowan, Bernard; Cho, Yoon-jung, eds. (2004). An Encyclopaedia of Korean Culture (English ed.). Seoul: Hansebon. p. 41. ISBN 9788995135242 .
41. ^ Lee, Jin-hyuk; Mouat, Colin A. (2014). Korean Handicrafts: Art in Everyday Life. Seoul: Seoul Selection. ISBN 9788997639540 .
42. ^ Kim, Yong-ho; Lee, Yu jin (2014). “A study on the chronology of Joseon period ‘onggi’ found in mid-western area” (PDF). Archaeological Studies of Science and Technology. Ajou University Museum of Tools. 20: 109.
43. ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 57. ISBN 978-1-86189-348-2 .
44. ^ Dallah, Gahwa and the Senses
45. ^ Fabricant, Florence (December 30, 1992). “In the Land of Its Origin, Couscous Is More Than a Quick Fix”. The New York s. Retrieved October 11, 2017.
46. ^ Ulam, John B.; Camp, William C. (November 7, 1967). “Methods of cladding stainless steel to aluminum”. 3350772. USPTO.

Further reading[edit]

• Allen, G.J.; Albala, K. (2007). The Business of Food: Encyclopedia of the Food and Drink Industries. Greenwood Press. p. 106. ISBN 978-0-313-33725-3 . Retrieved October 11, 2017.

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