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Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in
kitchen A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water ...
s. Cookware is used on a
stove A stove or range is a device that burns fuel or uses electricity to generate heat inside or on top of the apparatus, to be used for general warming or cooking. It has evolved highly over time, with cast-iron and induction versions being develope ...
or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite,
plastic Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptab ...
or
wood Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of ligni ...
, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents
condensation Condensation is the change of the state of matter from the gas phase into the liquid phase, and is the reverse of vaporization. The word most often refers to the water cycle. It can also be defined as the change in the state of water vapor ...
fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.


History

The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. The earliest
pottery Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and po ...
vessels, dating from , were discovered in
Xianrendong Cave The Xianren Cave (, ''Xiānréndòng''), together with the nearby Diaotonghuan (, ''Diàotǒnghuán'') rock shelter, is an archaeological site in Dayuan Township (), Wannian County in the Jiangxi province, China and a location of historically im ...
,
Jiangxi Jiangxi (; ; formerly romanized as Kiangsi or Chianghsi) is a landlocked province in the east of the People's Republic of China. Its major cities include Nanchang and Jiujiang. Spanning from the banks of the Yangtze river in the north into h ...
, China. The pottery may have been used as cookware, manufactured by hunter-gatherers.
Harvard University Harvard University is a private Ivy League research university in Cambridge, Massachusetts. Founded in 1636 as Harvard College and named for its first benefactor, the Puritan clergyman John Harvard, it is the oldest institution of high ...
archaeologist Ofer Bar-Yosef reported that "When you look at the pots, you can see that they were in a fire." It is also possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by Stone Age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers, it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines. Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones (" pot boilers") could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the
stomach The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach i ...
from animals killed by hunters). In many locations the shells of
turtle Turtles are an order of reptiles known as Testudines, characterized by a special shell developed mainly from their ribs. Modern turtles are divided into two major groups, the Pleurodira (side necked turtles) and Cryptodira (hidden necked ...
s or large
mollusk Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000  extant species of molluscs are recognized. The number of fossil species is es ...
s provided a source for waterproof cooking vessels.
Bamboo Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...
tubes sealed at the end with clay provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7,000 BC. According to Frank Hamilton Cushing, Native American cooking baskets used by the Zuni (Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by Havasupai in 1881. Roasting baskets covered with clay would be filled with wood coals and the product to be roasted. When the thus-fired clay separated from the basket, it would become a usable clay roasting pan in itself. This indicates a steady progression from use of woven gourd casings to waterproof cooking baskets to pottery. Other than in many other cultures, Native Americans used and still use the heat source inside the cookware. Cooking baskets are filled with hot stones and roasting pans with wood coals. Native Americans would form a basket from large leaves to boil water, according to historian and novelist Louis L'Amour. As long as the flames did not reach above the level of water in the basket, the leaves would not burn through. The development of pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics conduct heat poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time. However, most ceramic pots will crack if used on the stovetop, and are only intended for the oven. The development of bronze and
iron Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in ...
metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard
Medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks, with a spit employed for roasting. By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the
American colonies The Thirteen Colonies, also known as the Thirteen British Colonies, the Thirteen American Colonies, or later as the United Colonies, were a group of British colonies on the Atlantic coast of North America. Founded in the 17th and 18th centur ...
. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced. At the 1968
Miss America protest The Miss America protest was a demonstration held at the Miss America 1969 contest on September 7, 1968, attended by about 200 feminists and civil rights advocates. The feminist protest was organized by New York Radical Women and included putti ...
, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans.


Cookware materials


Metal

Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be
chemically unreactive In chemistry, reactivity is the impulse for which a chemical substance undergoes a chemical reaction, either by itself or with other materials, with an overall release of energy. ''Reactivity'' refers to: * the chemical reactions of a single sub ...
so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another. While metal pots take heat very well, they usually react poorly to rapid cooling, such as being plunged into water while hot, this will usually warp the piece over time.


Aluminium

Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms, and may be physically combined with other metals (see below). Sheet aluminium is spun or stamped into form. Due to the softness of the metal, it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet aluminium. Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate for irregular shapes and thicknesses. Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast aluminium cookware has become less common. It is used, for example, to make Dutch ovens lightweight and
bundt A Bundt cake () is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as , but Bundt cakes are not generally associated with any single recipe. The style of ...
pans heavy duty, and used in ladles and handles and woks to keep the sides at a lower temperature than the center. Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens. Uncoated and un-anodized aluminium can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium. Aluminium exposure has been suggested as a risk factor for Alzheimer's disease. The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's." The link remains controversial.


Copper

Copper Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkish ...
provides the highest thermal conductivity among non-
noble metal A noble metal is ordinarily regarded as a metallic chemical element that is generally resistant to corrosion and is usually found in nature in its raw form. Gold, platinum, and the other platinum group metals (ruthenium, rhodium, palladium, ...
s and is therefore fast
heat In thermodynamics, heat is defined as the form of energy crossing the boundary of a thermodynamic system by virtue of a temperature difference across the boundary. A thermodynamic system does not ''contain'' heat. Nevertheless, the term is ...
ing with unparalleled heat distribution ''(see:
Copper in heat exchangers Heat exchangers are devices that transfer heat to achieve desired heating or cooling. An important design aspect of heat exchanger technology is the selection of appropriate materials to conduct and transfer heat fast and efficiently. Copper has m ...
).'' Pots and pans are cold-formed from copper sheets of various thicknesses, with those in excess of 2.5 mm considered commercial (or ''extra-fort'') grade. Between 1 mm and 2.5 mm wall thickness is considered utility (''fort'') grade, with thicknesses below 1.5 mm often requiring tube beading or
edge rolling Edge or EDGE may refer to: Technology Computing * Edge computing, a network load-balancing system * Edge device, an entry point to a computer network * Adobe Edge, a graphical development application * Microsoft Edge, a web browser developed by ...
for reinforcement. Less than 1mm wall thickness is generally considered decorative, with exception made for the case of .75–1 mm planished copper, which is hardened by hammering and therefore expresses performance and strength characteristic of thicker material. Copper thickness of less than .25 mm is, in the case of cookware, referred to as foil and must be formed to a more structurally rigid metal to produce a serviceable vessel. Such applications of copper are purely aesthetic and do not materially contribute to cookware performance. Copper is reactive with acidic foods which can result in corrosion, the byproducts of which can foment
copper toxicity Copper toxicity (or Copperiedus) is a type of metal poisoning caused by an excess of copper in the body. Copperiedus could occur from consuming excess copper salts, but most commonly it is the result of the genetic condition Wilson's disease and ...
. In certain circumstances, however, unlined copper is recommended and safe, for instance in the preparation of meringue, where copper ions prompt proteins to denature (unfold) and enable stronger protein bonds across the sulfur contained in egg whites. Unlined copper is also used in the making of preserves, jams and jellies. Copper does not store ("bank") heat, and so thermal flows reverse almost immediately upon removal from heat. This allows precise control of consistency and texture while cooking sugar and pectin-thickened preparations. Alone, fruit acid would be sufficient to cause leaching of copper byproducts, but naturally occurring fruit sugars and added preserving sugars buffer copper reactivity. Unlined pans have thereby been used safely in such applications for centuries. Lining copper pots and pans prevents copper from contact with acidic foods. The most popular lining types are tin, stainless steel,
nickel Nickel is a chemical element with symbol Ni and atomic number 28. It is a silvery-white lustrous metal with a slight golden tinge. Nickel is a hard and ductile transition metal. Pure nickel is chemically reactive but large pieces are slow ...
and
silver Silver is a chemical element with the Symbol (chemistry), symbol Ag (from the Latin ', derived from the Proto-Indo-European wikt:Reconstruction:Proto-Indo-European/h₂erǵ-, ''h₂erǵ'': "shiny" or "white") and atomic number 47. A soft, whi ...
. The use of tin dates back many centuries and is the original lining for copper cookware. Although the patent for
canning Canning is a method of food preservation in which food is processed and sealed in an airtight container ( jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, althoug ...
in sheet tin was secured in 1810 in England, legendary French chef
Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-An ...
experimented with a solution for provisioning the French army while in the field by adapting the tin lining techniques used for his cookware to more robust steel containers (then only lately introduced for canning) which protected the cans from corrosion and soldiers from lead solder and
botulism Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium '' Clostridium botulinum''. The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weakn ...
poisoning. Tin linings sufficiently robust for cooking are wiped onto copper by hand, producing a .35–45-mm-thick lining. Decorative copper cookware, i.e., a pot or pan less than 1 mm thick and therefore unsuited to cooking, will often be electroplate lined with tin. Should a wiped tin lining be damaged or wear out the cookware can be re-tinned, usually for much less cost than the purchase price of the pan. Tin presents a smooth crystalline structure and is therefore relatively non-stick in cooking applications. As a relatively soft metal abrasive cleansers or cleaning techniques can accelerate wear of tin linings. Wood, silicone or plastic implements are to preferred over harder stainless steel types. For a period following the Second World War, copper cookware was electroplated with a nickel lining. Nickel is harder and more thermally efficient than tin, with a higher melting point. Despite its hardness, it wore out as fast as tin, as the plating was 20 microns thick or less, as nickel tends to plate somewhat irregularly, and requires milling to produce an even cooking surface. Nickel is also stickier than tin or silver. Copper cookware with aged or damaged nickel linings can be retinned, or possibly replating with nickel, although this is no longer widely available. Nickel linings began to fall out of favor in the 1980s owing to the isolation of nickel as an allergen. Silver is also applied to copper by means of electroplating, and provides an interior finish that is at once smooth, more durable than either tin or nickel, relatively non-stick and extremely thermally efficient. Copper and silver bond extremely well owing to their shared high electro-conductivity. Lining thickness varies widely by maker, but averages between 7 and 10 microns. The disadvantages of silver are expense and the tendency of sulfurous foods, especially brassicas, to discolor. Worn silver linings on copper cookware can be restored by stripping and re-electroplating. Copper cookware lined with a thin layer of stainless steel is available from most modern European manufacturers. Stainless steel is 25 times less thermally conductive than copper, and is sometimes critiqued for compromising the efficacy of the copper with which it is bonded. Among the advantages of stainless steel are its durability and corrosion resistance, and although relatively sticky and subject to food residue adhesions, stainless steel is tolerant of most abrasive cleaning techniques and metal implements. Stainless steel forms a pan's structural element when bonded to copper and is irreparable in the event of wear or damage. Using modern metal bonding techniques, such as cladding, copper is frequently incorporated into cookware constructed of primarily dissimilar metal, such as stainless steel, often as an enclosed diffusion layer (see ''coated and composite cookware'' below).


Cast iron

Cast-iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have
chemical reaction A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the positions of electrons in the forming and break ...
s with high acid foods such as
wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are ...
or
tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...
es. In addition, some foods (such as
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed eith ...
) cooked on bare cast iron will turn black.
Cast iron Cast iron is a class of iron– carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impu ...
is a somewhat brittle, porous material that rusts easily. As a result, it should not be dropped or heated unevenly and it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface from corrosion, and prevents sticking. Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes. 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.


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 resistance to scratching and denting. Stainless steel's drawbacks for cooking use include its relatively poor thermal conductivity. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum or copper core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. Typical 18/10 stainless steel also has a relatively low magnetic permeability, making it incompatible with induction cooktops. Recent developments have allowed the production of ferromagnetic 18/10 alloys with a higher permeability. In so-called "tri-ply" cookware, the central aluminum layer is paramagnetic, and the interior 18/10 layer may also, but the exterior layer at the base must be ferromagnetic to be compatible with induction cooktops. Stainless steel does not require seasoning to protect the surface from rust, but may be seasoned to provide a non-stick surface.


Carbon steel

Carbon-steel cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Carbon steel accommodates high, dry heat for such operations as dry searing. Carbon steel does not conduct heat efficiently, but this may be an advantage for larger vessels, such as woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is traditionally used for crêpe and fry pans, as well as woks.


Clad aluminium or copper

Cladding is a technique for fabricating pans with a layer of efficient heat conducting material, such as copper or aluminum, covered on the cooking surface by a non-reactive material such as stainless steel, and often covered on the exterior aspect of the pan ("dual-clad") as well. Some pans feature a copper or aluminum interface layer that extends over the entire pan rather than just a heat-distributing disk on the base. Generally, the thicker the interface layer, especially in the base of the pan, the more improved the heat distribution. Claims of thermal efficiency improvements are, however, controversial, owing in particular to the limiting and heat-banking effect of stainless steel on thermal flows. Aluminum is typically clad on both the inside and the exterior pan surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper of various thicknesses is often clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan (see Copper above). Some cookware use a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and improved heat diffusion, and a foil layer of copper on the exterior to provide the "look" of a copper pot at a lower price.


Coating


Enamel

Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface. The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.


Seasoning

Seasoning is the process of treating the surface of a cooking vessel with a dry, hard, smooth,
hydrophobic In chemistry, hydrophobicity is the physical property of a molecule that is seemingly repelled from a mass of water (known as a hydrophobe). In contrast, hydrophiles are attracted to water. Hydrophobic molecules tend to be nonpolar and, ...
coating formed from polymerized fat or oil. When seasoned surfaces are used for cookery in conjunction with oil or fat a stick-resistant effect is produced. Some form of post-manufacturing treatment or end-user seasoning is mandatory on
cast-iron cookware Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron ...
, which
rust Rust is an iron oxide, a usually reddish-brown oxide formed by the reaction of iron and oxygen in the catalytic presence of water or air moisture. Rust consists of hydrous iron(III) oxides (Fe2O3·nH2O) and iron(III) oxide-hydroxide (FeO(OH), ...
s rapidly when heated in the presence of available oxygen, notably from water, even small quantities such as drippings from dry meat. Food tends to stick to unseasoned iron and
carbon steel Carbon steel is a steel with carbon content from about 0.05 up to 2.1 percent by weight. The definition of carbon steel from the American Iron and Steel Institute (AISI) states: * no minimum content is specified or required for chromium, coba ...
cookware, both of which are seasoned for this reason as well. Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking. Seasoning of other cookware surfaces is generally discouraged. Non-stick enamels often crack under heat stress, and non-stick polymers (such as Teflon) degrade at high heat so neither type of surface should be seasoned.


PTFE non-stick

Steel or aluminum cooking pans can be coated with a substance such as
polytetrafluoroethylene Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene that has numerous applications. It is one of the best-known and widely applied PFAS. The commonly known brand name of PTFE-based composition is Teflon by Che ...
(PTFE, often referred to with the
genericized trademark A generic trademark, also known as a genericized trademark or proprietary eponym, is a trademark or brand name that, because of its popularity or significance, has become the generic term for, or synonymous with, a general class of products ...
Teflon) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface. Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed , above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties.Teflon
Ceramic Pan VS Teflon Pan
/ref>, the non-stick coating will rapidly decompose and emit toxic fumes, which are especially dangerous to birds, and may cause
polymer fume fever __NOTOC__ Polymer fume fever or fluoropolymer fever, also informally called Teflon flu, is an inhalation fever caused by the fumes released when polytetrafluoroethylene (PTFE, known under the trade name Teflon) reaches temperatures of 300 ° ...
in human beings.


Non-metallic cookware

Non-
metal A metal (from Greek μέταλλον ''métallon'', "mine, quarry, metal") is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typi ...
lic cookware can be used in both conventional and
microwave oven A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce ...
s. Non-metallic cookware typically can not be used on the stovetop, with the exception of glass-ceramic cookware. Rigid non metallic cookware tends to shatter on sudden cooling or uneven heating, although low expansion materials such as borosilicate glass and glass-ceramics have significant immunity.


Pottery

Pottery Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and po ...
has been used to make cookware from before dated history.
Pots and pans Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookw ...
made with this material are durable (some could last a lifetime or more) and are inert and non-reactive. Heat is also conducted evenly in this material. They can be used for both cooking in a fire pit surrounded with coals and for baking in the oven.


Ceramics

Glazed ceramics, such as
porcelain Porcelain () is a ceramic material made by heating substances, generally including materials such as kaolinite, in a kiln to temperatures between . The strength and translucence of porcelain, relative to other types of pottery, arises main ...
, provide a nonstick cooking surface. Historically some glazes used on
ceramic A ceramic is any of the various hard, brittle, heat-resistant and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcelai ...
articles contained levels of
lead Lead is a chemical element with the Symbol (chemistry), symbol Pb (from the Latin ) and atomic number 82. It is a heavy metals, heavy metal that is density, denser than most common materials. Lead is Mohs scale of mineral hardness#Intermediate ...
, which can possess health risks; although this is not a concern with the vast majority of modern ware. Some pottery can be placed on fire directly.


Glass

Borosilicate glass Borosilicate glass is a type of glass with silica and boron trioxide as the main glass-forming constituents. Borosilicate glasses are known for having very low coefficients of thermal expansion (≈3 × 10−6 K−1 at 20 °C), m ...
is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. However, it cannot be used on a stovetop, as it cannot cope with stovetop temperatures.


Glass-ceramic

Glass ceramic is used to make products such as Corningware and Pyroflam, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stove top. Their very low
coefficient of thermal expansion Thermal expansion is the tendency of matter to change its shape, area, volume, and density in response to a change in temperature, usually not including phase transitions. Temperature is a monotonic function of the average molecular kinetic ...
makes them less prone to
thermal shock Thermal shock is a type of rapidly transient mechanical load. By definition, it is a mechanical load caused by a rapid change of temperature of a certain point. It can be also extended to the case of a thermal gradient, which makes different pa ...
.


Stone

A natural stone can be used to diffuse heat for indirect grilling or baking, as in a baking stone or
pizza stone A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more recently, salt. Food is put on the stone, which is then placed in an oven, though sometimes the stone is heated first. Baking stones are used m ...
, or the French '' pierrade''.


Silicone

Silicone bakeware is light, flexible and able to withstand sustained temperatures of 220 °C (428 °F). It melts around 500 °C (930 °F), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material should not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.


Types of cookware and bakeware

The size and shape of a cooking vessel is typically determined by how it will be used. Intention, application, technique and configuration also have a bearing on whether a cooking vessel is referred to as a pot or a pan. Generally within the classic '' batterie de cuisine'' a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking surface ratio, used for frying, searing, reductions, braising and oven work take the designation "pan". Additionally, while pots are round, pans may be round, oval, squared, or irregularly shaped.


Cookware

* Braising pans and roasting pans (also known as "braisers", "roasters" or rondeau pans) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy-gauge metal so that they may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually rectangular or oval. There is no sharp boundary between braisers and roasters – the same pan, with or without a cover, can be used for both functions. In Europe, clay roasters remain popular because they allows roasting without adding grease or liquids. This helps preserve flavor and nutrients. Having to soak the pot in water for 15 minutes before use is a notable drawback. * Casserole pots (for making casseroles) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in ovens or on stovetops. Casseroles are often made of metal, but are popular in glazed ceramic or other vitreous material as well. * Dilipots are long thin pots created to sanitize with boiling water. * Dutch ovens are heavy, relatively deep pots with heavy lids, designed to re-create oven conditions on stovetops or campfires. They can be used for stews, braised meats, soups and a large variety of other dishes that benefit from low-heat, slow cooking. Dutch ovens are typically made from
cast iron Cast iron is a class of iron– carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impu ...
or natural clay and are sized by volume. * A
wonder pot Wonder Pot ( he, סיר פלא, ''sír péle'', ) is 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 ...
, an Israeli invention, acts as a Dutch oven but is made of aluminium. It consists of three parts: an
aluminium Aluminium (aluminum in AmE, American and CanE, Canadian English) is a chemical element with the Symbol (chemistry), symbol Al and atomic number 13. Aluminium has a density lower than those of other common metals, at approximately o ...
pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a centre hole that is placed between the wonder pot and the flame to disperse heat. *
Frying pan A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab ha ...
s, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for pan frying. Frypans with shallow, rolling slopes are sometimes called omelette pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30 cm). * Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use. * Griddles are flat plates of metal used for frying, grilling and making pan breads such as pancakes,
injera Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining ...
, tortillas,
chapatis Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...
and crepes. Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two
stove A stove or range is a device that burns fuel or uses electricity to generate heat inside or on top of the apparatus, to be used for general warming or cooking. It has evolved highly over time, with cast-iron and induction versions being develope ...
burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a waffle maker. Like frypans, round griddles are generally measured by diameter (20–30 cm). ** In Scotland, griddles are referred to as ''girdles''. In some Spanish-speaking countries, a similar pan is referred to as a ''comal''. Crepe pans are similar to griddles, but are usually smaller, and made of a thinner metal. * Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a hot plate. * Saucepans are round, vertical-walled vessels used for simmering or
boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. T ...
. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they are generally lighter. Very small saucepans used for heating milk are referred to as "milk pans" - such saucepans usually have a lip for pouring heated milk. ** A variation on the saucepan with sloping sides is called a "Windsor", "''evasee''" or "''fait-tout''", and is used for evaporative reducing. Saucepans with rounded sides are called "''sauciers''" which also provide more efficient evaporation and generate a return wave when shaken. 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. The word ''sauté'' comes from the French verb ''sauter'', meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides. * Stockpots are large pots with sides at least as tall as their diameters. This allows
stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
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. A specific type of stockpot exists for lobsters, and Hispanic cultures use an all-metal stockpot, usually called a ''caldero'', to cook rice. * Woks are wide, roughly bowl-shaped vessels, with one or two handles at or near the rim. This shape allows a small pool of
cooking oil Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oi ...
in the centre of the wok to be heated to a high temperature using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. In the
Western world The Western world, also known as the West, primarily refers to the various nations and states in the regions of Europe, North America, and Oceania.
, woks are typically used only for stir-frying, but they can be used for anything from steaming to
deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. No ...
.


Bakeware

Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. * Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. * Sheet pans,
cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, ...
sheets, and
Swiss roll A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cak ...
tins are bakeware with large flat bottoms. * Pie pans are flat-bottomed flare-sided tins specifically designed for baking pies. File:Pyrex-roaster.jpg, A Pyrex
chicken roaster The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
File:Romertopf.jpg, '' Römertopf'' File:Wonder Pot cake.jpg, A
Passover Passover, also called Pesach (; ), is a major Jewish holiday that celebrates the Biblical story of the Israelites escape from slavery in Egypt, which occurs on the 15th day of the Hebrew month of Nisan, the first month of Aviv, or spring. ...
brownie cake baked in a
wonder pot Wonder Pot ( he, סיר פלא, ''sír péle'', ) is 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 ...
File:Pfanne (Antihaftbeschichtung).jpg, Large and small
skillet A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab ha ...
s File:Electric griddle.jpg, Electric griddle with temperature control File:copper-saucepot.jpg, A copper saucepot (stainless lined, with cast iron handles) File:Angel Food Cake Pan.JPG, Angel food cake pan File:Pizza crimped in a springform pan.jpg, A springform pan with pizza File:Moule à kouglof.JPG, A '' gugelhupf'' from
Alsace Alsace (, ; ; Low Alemannic German/ gsw-FR, Elsàss ; german: Elsass ; la, Alsatia) is a cultural region and a territorial collectivity in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland. In 2020, it ha ...
, Unterlinden Museum


List of cookware and bakeware

* Comal (cookware) * Cookie sheet * Double boiler * Doufeu * Dutch oven * Food processor * Griddle (also called tava or tawa) * Karahi *
Kazan Kazan ( ; rus, Казань, p=kɐˈzanʲ; tt-Cyrl, Казан, ''Qazan'', IPA: ɑzan is the capital and largest city of the Republic of Tatarstan in Russia. The city lies at the confluence of the Volga and the Kazanka rivers, covering ...
* Kettle * Pans ** Baking pan ** Chip pan **
Crepe pan A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish) and other variations and combinations thereof, is a metal-made cooking utensil. The tawa is round and can be flat, but more commonly has a curved prof ...
(also called a tava) **
Frying pan A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab ha ...
** Roasting pan ** Saucepan (described in current article) ** Sauté pan ** Sheet pan ** Splayed Sauté pan **
Springform pan A springform pan is a type of bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned w ...
** Tube pan (types include angel food cake pan and Bundt cake ugelhopfpan) * Pots ** Beanpot ** Cooking pot ** Stockpot **
Wonder Pot Wonder Pot ( he, סיר פלא, ''sír péle'', ) is 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 ...
* Pressure cooker * Ramekin * Roasting rack * Saucier (described in current article) *
Soufflé dish A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...
*
Tajine A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from the Berber 'shallow earthen pot', from Ancient Greek () 'fr ...
* Wok


See also

*
Cauldron A cauldron (or caldron) is a large pot ( kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and ...
*
Food storage Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. p.507 It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately. ...
* Gastronorm sizes (standard sizes of food containers) * Kappabashi-dori *
Kitchenware :'' For a record label, see Kitchenware Records'' Kitchenware are the tools, utensils, appliances, dishes, and cookware used in food preparation, or the serving of food. Kitchenware can also be used in order to hold or store food before or af ...
* Kitchenware brands * List of cooking vessels * List of food preparation utensils * Marc Grégoire * Multicooker * Pot-holder *
Stoneware Stoneware is a rather broad term for pottery or other ceramics fired at a relatively high temperature. A modern technical definition is a vitreous or semi-vitreous ceramic made primarily from stoneware clay or non- refractory fire clay. Whether ...
*
Surface chemistry of cooking In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces o ...
*
Vacuum filler A vacuum filler is a machine used for filling pasty products. The pasty products are moved with the aid of a vane cell feed system under a vacuum. Objective Levelling the weight of pre-packaged goods in the food sector, especially those in ...


References


Works cited

* * * * *


Further reading

* {{DEFAULTSORT:Cookware And Bakeware