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This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel,
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 impuri ...
, aluminum,
clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolin, Al2 Si2 O5( OH)4). Clays develop plasticity when wet, due to a molecular film of water surrounding the clay pa ...
and various other
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, porcelain, ...
s. Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished.


Cooking vessels

* 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. *
Beanpot A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though some are made of other materials, such as cast iron. The relatively narrow mouth of the beanpot minimizes evap ...
– a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of
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, porcelain, ...
, though pots made of other materials, like cast iron, can also be found. *
Billycan A billycan is an Australian term for a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in 'Waltzing Matilda. ''Journal of the Association for the Study of Australian ...
– a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Australian Literature 10 (2010) commonly used for boiling water, making tea or cooking over a
campfire A campfire is a fire at a campsite that provides light and warmth, and heat for cooking. It can also serve as a beacon, and an insect and predator deterrent. Established campgrounds often provide a stone or steel fire ring for safety. Campf ...
or to carry water. * Bratt pan – large cooking receptacles designed for producing large-scale meals. They are typically used for braising, searing, shallow
frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are co ...
and general cooking. * Bread pan – also called a loaf pan, a pan specifically designed for baking bread. * Caquelon – a cooking vessel of
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 vi ...
, ceramic, enamelled cast iron, or
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 ...
for the preparation of fondue, also called a fondue pot. *
Casserole A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes c ...
– a large, deep dish used both in the oven and as a serving vessel. 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 metal 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 Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...
before use * Cataplana – used to prepare Portuguese seafood dishes, popular on the country's
Algarve The Algarve (, , ; from ) is the southernmost NUTS II region of continental Portugal. It has an area of with 467,495 permanent inhabitants and incorporates 16 municipalities ( ''concelhos'' or ''municípios'' in Portuguese). The region has it ...
region. *
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 ...
– a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. :*
Ding Ding may refer to: Bronze and ceramics * Ding (vessel), a bronze or ceramic cauldron used in ancient and early imperial China * Ding ware, ceramics produced in Dingzhou in medieval China People * Ding (surname) (丁), a Chinese surname and lis ...
prehistoric Prehistory, also known as pre-literary history, is the period of human history between the use of the first stone tools by hominins 3.3 million years ago and the beginning of recorded history with the invention of writing systems. The us ...
and
ancient Ancient history is a time period from the beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian cuneiform script. Ancient history cov ...
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 An alcohol burner or spirit lamp is a piece of laboratory equipment used to produce an open flame. It can be made from brass, glass, stainless steel or aluminium. Uses Alcohol burners are preferred for some uses over Bunsen burners for safety p ...
for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable
steam table This page provides supplementary data to the article properties of water. Further comprehensive authoritative data can be found at thNIST Webbookpage on thermophysical properties of fluids. Structure and properties Thermodynamic properties ...
. Historically, it was a kind of portable grate raised on a tripod heated with
charcoal Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, ...
in a
brazier A brazier () is a container used to burn charcoal or other solid fuel for cooking, heating or cultural rituals. It often takes the form of a metal box or bowl with feet. Its elevation helps circulate air, feeding oxygen to the fire. Braziers h ...
. 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 Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
is put into it and covered with a sač. The sač is covered with ashes and live coals. * Crock * Dolsot – a small-sized
cookware 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 cookware ...
-cum- serveware made of agalmatolite, suitable for one to two servings of '' bap'' (cooked rice). In Korean cuisine, various hot rice dishes such as
bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...
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. *
Dutch oven A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some meta ...
– 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, and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron. *
Fish kettle A fish kettle is a kind of 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. ''Larousse Gastronomique'' describes the fish ...
– 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 Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...
vessel of
Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bo ...
, France used both for cooking and serving * Frying pan – a flat-bottomed pan used for frying, searing, and browning foods :* Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, 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 * Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. 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 Kazan ( ; rus, Казань, p=kɐˈzanʲ; tt-Cyrl, Казан, ''Qazan'', IPA: Help:IPA/Tatar, ɑzan is the capital city, capital and largest city of the Republic of Tatarstan in Russia. The city lies at the confluence of the Volga and t ...
– 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. *
Mold A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...
:* Muffin tin *
Olla An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. ''Ollas'' have short wide necks and wider bellies, resembling beanpots o ...
– 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 Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...
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. *
Porringer A porringer is a shallow bowl, between 4 and 6 inches (100 to 150mm) in diameter, and 1½" to 3" (40 to 80mm) deep; the form originated in the medieval period in Europe and was made in wood, ceramic, pewter, cast iron and silver. They had flat, ...
– 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 A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal ...
*
Pressure cooker Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures whic ...
* Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes *
Rice cooker A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the hea ...
* Roasting pan * Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served * Siru – an
earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...
steamer used to steam grain or grain flour dishes such as
rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...
s. *
Slow cooker A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than o ...
* Springform pan – a type of bakeware that features sides that can be removed from the base * 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. It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. * Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked. *
Tangia Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, ga ...
– an urn-shaped
terra cotta Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based unglazed or glazed ceramic where the fired body is porous. In applied art, craft, construction, and architecture, terracotta ...
cooking vessel *
Tapayan ''Tapayan'' or ''tempayan'' (also known as ''balanga'', ''belanga'', or ''banga'') are large wide-mouthed earthenware or stoneware jars found in various Austronesian cultures in island Southeast Asia. Their various functions include fermenting ...
(or tempayan) - a large earthen jar in
island Southeast Asia Maritime Southeast Asia comprises the countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor. Maritime Southeast Asia is sometimes also referred to as Island Southeast Asia, Insular Southeast Asia or Oceanic Sout ...
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 ''ttukbaegi'' () is a type of '' oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), '' gukbap'' (soup with rice), or ...
– a type of ''
oji-gureut ''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C.The origin of ong ...
'', which is an '' onggi'' coated with brown-tone
ash glaze Ash glazes are ceramic glazes made from the ash of various kinds of wood or straw. They have historically been important in East Asia, especially Chinese pottery, Korean pottery, and Japanese pottery. Many traditionalist East Asian potteries st ...
. The small, black to brown
earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...
vessel is a
cookware 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 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. *
Uruli ''Uruli'' ( ഉരുളി) is a traditional cookware extensively used South Indian states of Tamil Nadu, Kerala and a few neighbouring places. It is also pronounced as Urli and commonly made of clay, copper and bronze. Urulis were used in home ...
* Wok – a versatile round-bottomed cooking vessel, originating from China, it is used in a range of different Chinese cooking techniques


Coffee cooking vessels

* Cezve – a pot designed specifically to make
Turkish coffee Turkish coffee is a style of coffee prepared in a '' cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are ...
* Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an
Arabic coffee Arabic coffee is a version of the brewed coffee of ''Coffea arabica'' beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternativ ...
or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr. *
Jebena Jebena (Amharic: ጀበና, Arabic: جبنة) is a traditional Ethiopian and Eritrean coffee pot made of pottery. Locally known as ''jabana'', it is also widely used in Sudan, and the coffee itself is called ''buna''. Overview The jebena is mos ...
– a container used to brew coffee in the Ethiopian and Eritrean traditional
coffee ceremony Coffee ceremony of Ethiopia and Eritrea is a core cultural custom in Ethiopia and Eritrea. There is a routine of serving coffee daily, mainly for the purpose of getting together with relatives, neighbors, or other visitors. If coffee is politel ...
File:Türk Kahvesi - Bakir Cezve.jpg, A cup of Turkish coffee, served from a copper cezve, in Turkey Image:Arabic coffee.jpg, Dallahs File:Coffee_pot_at_eritrean_restaurant.jpg, An Eritrean
jebena Jebena (Amharic: ጀበና, Arabic: جبنة) is a traditional Ethiopian and Eritrean coffee pot made of pottery. Locally known as ''jabana'', it is also widely used in Sudan, and the coffee itself is called ''buna''. Overview The jebena is mos ...


Steamers

*
Food steamer A food steamer or steam cooker is a small kitchen appliance 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. History Foo ...
s are used to cook or prepare various foods with
steam Steam is a substance containing water in the gas phase, and sometimes also an aerosol of liquid water droplets, or air. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporizatio ...
heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called
steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
. :* 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. :* Bamboo steamer :*Puttu kutti - A hemispherical or cylindrical metallic 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 ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...
'' (rice cakes). File:Dim sum steamer.jpg,
Dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
in a
food steamer A food steamer or steam cooker is a small kitchen appliance 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. History Foo ...
File:Couscoussier.jpg, A couscoussier, a type of steamer used to cook couscous File:Mushiki.Steamer.jpg, Stacked bamboo steamers on top of a pot File:Puttu maker - cley.jpg, alt=A Puttu kutti or puttu maker made of clay, A Puttu kutti or puttu maker made of clay


Brands and companies

*
All-Clad All-Clad Metalcrafters, LLC is a U.S. manufacturer of cookware with headquarters in Canonsburg, Pennsylvania. The company markets its cookware to department stores and specialty stores in the United States, Australia, Canada, Germany, and the UK ...
– At the time of its founding, All-Clad used a patented "roll bonding" process in which metals 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 bottom but extends all the way up the sides of each cooking vessel. The company has been issued several patents by the United States Patent and Trademark Office (USPTO). * Chue Chin Hua – an aluminium cookware and metal producing company in Thailand * CorningWare – was originally a brand name for a unique glass-ceramic (Pyroceram)
cookware 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 cookware ...
resistant to thermal shock. It was first introduced in 1958 by Corning Incorporated, Corning Glass Works in the United States. * 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 (ceramic), Emile Henry * Fire-King * Grabit (cookware), Grabit – microwave-safe cookware introduced 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 (company), Lodge * Nordic Ware – a company based in Minnesota notable for introducing 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 introduced 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 introduced in 1939 by the Revere Copper Company, Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles. * Staub (cookware), Staub – a brand of enameled cast iron cookware and bakeware that was originally headquartered in Turckheim, Alsace, France * Swiss Diamond International – a company that produces nonstick cookware using diamond crystals * Visions (cookware), Visions – a brand of transparent stove top cookware originally created by Corning Inc., Corning France and released in Europe during the late 1970s and in other markets beginning a short time 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 metal disc with a center hole that is placed between the pot and the flame. * Wonderchef * World Kitchen


Gallery

Image:Lecreuset lamama-enzomari.JPG, An enameled Cast-iron cookware, cast-iron pot Image:Catawba potter.jpg, A Catawba (tribe), Catawba potter making an olla, 1908 Image:Anglit.jpg, An ''anglit'', a small palayok File:Clafoutis in ramekins, February 2009.jpg, Clafoutis in ramekins File:Rijstkoker.jpg, An old type of rice cooker commonly used in the Netherlands by residents of the former Dutch East Indies File:Bujumbura Burundi soldiers cooking sufuria crop.jpg, Burundian soldiers cooking in a sufuria over an open fire. File:Wonder Pot cake.jpg, A brownie cake baked in a Wonder Pot


See also

* Boiling vessel * Cooker * Cousances * Fire pot * Kitchenware * List of cast-iron cookware manufacturers * List of cooking appliances * List of cooking techniques * List of food preparation utensils * Non-stick surface * Sous-vide * Thermal cooking


References


Further reading

* {{DEFAULTSORT:Cooking vessels Cooking vessels, Food- and drink-related lists Technology-related lists Kitchenware brands