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Cookware and bakeware is food preparation equipment, such as cooking pots, pans,
baking sheet Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
s 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, a ...
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 A cooktop (American English), stovetop (American English) or hob (British English), is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated ...
, while bakeware is used in an
oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...
. 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 A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer ...
; some require
seasoning 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 ...
. Some pots and their lids have handles or knobs made of low thermal conductance materials such as
bakelite Polyoxybenzylmethylenglycolanhydride, better known as Bakelite ( ), is a thermosetting phenol formaldehyde resin, formed from a condensation reaction of phenol with formaldehyde. The first plastic made from synthetic components, it was developed ...
,
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 lignin th ...
, which make them easy to pick up without
oven glove An oven glove, also commonly known as an oven mitt, is a thermal insulated glove or mitten usually worn in the kitchen to easily protect the wearer's hand from hot objects such as ovens, stoves, cookware, etc. They are functionally similar to pot ...
s. 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 to ...
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 por ...
vessels, dating from , were discovered in Xianrendong Cave,
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 int ...
, China. The pottery may have been used as cookware, manufactured by
hunter-gatherer A traditional hunter-gatherer or forager is a human living an ancestrally derived lifestyle in which most or all food is obtained by foraging, that is, by gathering food from local sources, especially edible wild plants but also insects, fungi, ...
s.
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 higher le ...
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 The Stone Age was a broad prehistoric period during which stone was widely used to make tools with an edge, a point, or a percussion surface. The period lasted for roughly 3.4 million years, and ended between 4,000 BC and 2,000 BC, with t ...
civilizations were improvements to basic
roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...
. 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 boiler In archaeology or anthropology, a pot boiler or cooking stone is a heated stone used to heat water - typically by people who did not have access to pottery or metal vessels. In Archaeology The term refers to a stone used to move heat from a ...
s") 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 tu ...
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 e ...
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, bu ...
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
basket A basket is a container that is traditionally constructed from stiff fibers and can be made from a range of materials, including wood splints, runners, and cane. While most baskets are made from plant materials, other materials such as horsehai ...
s used by the Zuni (Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by
Havasupai The Havasupai people (Havasupai: ''Havsuw' Baaja'') are an American Indian tribe who have lived in the Grand Canyon for at least the past 800 years. ''Havasu'' means "blue-green water" and ''pai'' "people". Located primarily in an area know ...
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 Louis Dearborn L'Amour (; né LaMoore; March 22, 1908 – June 10, 1988) was an American novelist and short story writer. His books consisted primarily of Western novels (though he called his work "frontier stories"); however, he also wrote hi ...
. 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 A pipkin is an earthenware Cookware and bakeware, cooking pot used for cooking over direct heat from coals or a wood fire. They were not held in direct flame which would crack the ceramic. It has a handle and many (though not all) examples had th ...
. 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 A cooktop (American English), stovetop (American English) or hob (British English), is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated ...
, and are only intended for the oven. The development of
bronze Bronze is an alloy consisting primarily of copper, commonly with about 12–12.5% tin and often with the addition of other metals (including aluminium, manganese, nickel, or zinc) and sometimes non-metals, such as phosphorus, or metalloids such ...
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 f ...
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, post-classical period of World history (field), global history. It began with t ...
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. 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 putting ...
, 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 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 Tinning is the process of thinly coating sheets of wrought iron or steel with tin, and the resulting product is known as tinplate. The term is also widely used for the different process of coating a metal with solder before soldering. It is most ...
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 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 metal ...
s lightweight and bundt pans heavy duty, and used in ladles and handles and
wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...
s to keep the sides at a lower temperature than the center.
Anodized aluminium Anodizing is an electrolytic passivation process used to increase the thickness of the natural oxide layer on the surface of metal parts. The process is called ''anodizing'' because the part to be treated forms the anode electrode of an elect ...
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 Alzheimer's disease (AD) is a neurodegeneration, neurodegenerative disease that usually starts slowly and progressively worsens. It is the cause of 60–70% of cases of dementia. The most common early symptom is difficulty in short-term me ...
. 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 pinkis ...
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, o ...
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 al ...
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 Tube beading is a metal forming process that forms a bead on the end of a tube. Tube beads can be used to help hold a hose on the end of a tube or to strengthen the end of the tube.Gregory Miller, "Tube Forming Processes: A Comprehensive Guide," 20 ...
or edge rolling 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 Foil may refer to: Materials * Foil (metal), a quite thin sheet of metal, usually manufactured with a rolling mill machine * Metal leaf, a very thin sheet of decorative metal * Aluminium foil, a type of wrapping for food * Tin foil, metal 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. In certain circumstances, however, unlined copper is recommended and safe, for instance in the preparation of
meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...
, 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
acid In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
ic foods. The most popular lining types are
tin Tin is a chemical element with the symbol Sn (from la, stannum) and atomic number 50. Tin is a silvery-coloured metal. Tin is soft enough to be cut with little force and a bar of tin can be bent by hand with little effort. When bent, t ...
,
stainless steel Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
,
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 to ...
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, although u ...
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-Antoi ...
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 weaknes ...
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 Electroplating, also known as electrochemical deposition or electrodeposition, is a process for producing a metal coating on a solid substrate through the reduction of cations of that metal by means of a direct electric current. The part to be ...
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 Electroplating, also known as electrochemical deposition or electrodeposition, is a process for producing a metal coating on a solid substrate through the reduction of cations of that metal by means of a direct electric current. The part to be ...
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 ''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole cro ...
, 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 Cladding is an outer layer of material covering another. It may refer to the following: *Cladding (boiler), the layer of insulation and outer wrapping around a boiler shell *Cladding (construction), materials applied to the exterior of buildings ...
, 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 Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust fo ...
. Being a reactive material, cast iron can have
chemical reaction A chemical reaction is a process that leads to the IUPAC nomenclature for organic transformations, chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the pos ...
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 m ...
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 either f ...
) 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 impuriti ...
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 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. Seasoning creates a thin layer of oxidized
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers spec ...
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 Cousances was the brand of enameled cast iron cookware ("cocotte" in French). originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. The Cousances foundry began making cast iron pans in 1553. Four centu ...
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 Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
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 In electromagnetism, permeability is the measure of magnetization that a material obtains in response to an applied magnetic field. Permeability is typically represented by the (italicized) Greek letter ''μ''. The term was coined by William ...
, making it incompatible with induction cooktops. Recent developments have allowed the production of
ferromagnetic Ferromagnetism is a property of certain materials (such as iron) which results in a large observed magnetic permeability, and in many cases a large magnetic coercivity allowing the material to form a permanent magnet. Ferromagnetic materials ...
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 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, cobalt ...
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 Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region ...
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 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". H ...
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 reaction The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and man ...
s 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 A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...
and fry pans, as well as woks.


Clad aluminium or copper

Cladding Cladding is an outer layer of material covering another. It may refer to the following: *Cladding (boiler), the layer of insulation and outer wrapping around a boiler shell *Cladding (construction), materials applied to the exterior of buildings ...
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 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 f ...
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 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 ...
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, th ...
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 fr ...
, 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, cobalt ...
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 Chemour ...
(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 or ...
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 Sucs ( previous spelling Suchs, still prevalent in Spanish, but controversial and not official) is a locality in the municipality of Lleida (Catalonia, Spain). Like the neighbouring Raimat, the official status of Sucs is that of a '' decentrali ...
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 The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can va ...
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 typicall ...
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 t ...
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 por ...
has been used to make cookware from before dated history. Pots and pans 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 mainl ...
, 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, porcelain ...
articles contained levels of
lead Lead is a chemical element with the symbol Pb (from the Latin ) and atomic number 82. It is a heavy metal that is denser than most common materials. Lead is soft and malleable, and also has a relatively low melting point. When freshly cu ...
, 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), ma ...
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 Glass-ceramics are polycrystalline materials produced through controlled crystallization of base glass, producing a fine uniform dispersion of crystals throughout the bulk material. Crystallization is accomplished by subjecting suitable glasses to ...
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 Pyrex (trademarked as ''PYREX'' and ''pyrex'') is a brand introduced by Corning Inc. in 1915 for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded to include kitchenw ...
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 A shape or figure is a graphics, graphical representation of an object or its external boundary, outline, or external Surface (mathematics), surface, as opposed to other pro ...
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 par ...
.


Stone

A natural stone can be used to diffuse heat for
indirect grilling Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue o ...
or baking, as in a
baking 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 ...
or pizza stone, or the French '' pierrade''.


Silicone

Silicone A silicone or polysiloxane is a polymer made up of siloxane (−R2Si−O−SiR2−, where R = organic group). They are typically colorless oils or rubber-like substances. Silicones are used in sealants, adhesives, lubricants, medicine, cooking ...
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 Silicone resins are a type of silicone material which is formed by branched, cage-like oligosiloxanes with the general formula of RnSiXmOy, where R is a non reactive substituent, usually Methyl (Me) or Phenyl (Ph), and X is a functional group Hydr ...
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 The ''batterie de cuisine'' (French; literally, ''kitchen artillery'', i.e., kitchenware) is the range of tools and pans used in a professional kitchen. It includes the knives, frying pans, bakeware and the complete set of kitchen utensils requir ...
'' 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
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 ...
s) 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 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 metal ...
s are heavy, relatively deep pots with heavy lids, designed to re-create oven conditions on stovetops or campfires. They can be used for
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
s, 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 impuriti ...
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 hoo ...
, an Israeli invention, acts as a Dutch oven but is made of aluminium. It consists of three parts: an
aluminium Aluminium (aluminum in American and Canadian English) is a chemical element with the symbol Al and atomic number 13. Aluminium has a density lower than those of other common metals, at approximately one third that of steel. I ...
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 han ...
s, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for
pan frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, n ...
. Frypans with shallow, rolling slopes are sometimes called
omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...
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. *
Griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...
s are flat plates of metal used for frying, grilling and making pan breads such as
pancakes A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying w ...
,
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 proc ...
,
tortillas A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...
, chapatis 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 A waffle iron or waffle maker is a kitchen utensil, utensil or Small appliance, appliance used to cook waffles. It comprises two metal plates with a connecting hinge, molded to create the honeycomb pattern found on waffles. The iron is heated and ...
. 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 A hot plate is a portable self-contained tabletop small appliance cooktop that features one or more electric heating elements or gas burners. A hot plate can be used as a stand-alone appliance, but is often used as a substitute for one of the b ...
. * Saucepans are round, vertical-walled vessels used for
simmer Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
ing 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. Th ...
. 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 solid ing ...
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. *
Stockpot Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, s ...
s 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. *
Wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...
s are wide, roughly
bowl A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes ...
-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 oil. ...
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 state (polity), 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. Norm ...
.


Bakeware

Bakeware is designed for use in the
oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...
(for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and
bread pan A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rect ...
s. * 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 Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it m ...
. Another type of cake pan is a
muffin tin A muffin or cupcake tray is a mold in which muffins or cupcakes are baked. A single cup within a regular muffin tin is and most often has room for 12 muffins, although tins holding 6, 8, 11, 24, and 35 muffins do exist. A single cup within a m ...
, which can hold multiple smaller cakes. *
Sheet pan Sheet or Sheets may refer to: * Bed sheet, a rectangular piece of cloth used as bedding * Sheet of paper, a flat, very thin piece of paper * Sheet metal, a flat thin piece of metal * Sheet (sailing), a line, cable or chain used to control the cle ...
s,
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, n ...
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 cake i ...
tins are bakeware with large flat bottoms. * Pie pans are flat-bottomed flare-sided tins specifically designed for baking
pies A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), sweet ...
. File:Pyrex-roaster.jpg, A
Pyrex Pyrex (trademarked as ''PYREX'' and ''pyrex'') is a brand introduced by Corning Inc. in 1915 for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. It was later expanded to include kitchenw ...
chicken roaster The chicken (''Gallus gallus domesticus'') is a domestication, domesticated junglefowl species, with attributes of wild species such as the grey junglefowl, grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster ...
File:Romertopf.jpg, ''
Römertopf Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery. History Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscan civilization, Etruscans in first century BC but li ...
'' File:Wonder Pot cake.jpg, A
Passover Passover, also called Pesach (; ), is a major Jewish holidays, Jewish holiday that celebrates the The Exodus, Biblical story of the Israelites escape from slavery in Ancient Egypt, Egypt, which occurs on the 15th day of the Hebrew calendar, He ...
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 hoo ...
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 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 ...
File:Pizza crimped in a springform pan.jpg, A springform pan with pizza File:Moule à kouglof.JPG, A ''
gugelhupf A Gugelhupf (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', and, in France, ''kouglof'', ''kougelhof'', or ''kougelhopf'') is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. Th ...
'' 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 had ...
,
Unterlinden Museum The Unterlinden Museum (French: ''Musée Unterlinden'') is located in Colmar, in the Alsace region of France. The museum, housed in a 13th-century Dominican religious sisters' convent and a 1906 former public baths building, is home to the Isenhe ...


List of cookware and bakeware

*
Comal (cookware) A comal is a smooth, flat griddle typically used in Mexico, Central America, and parts of South America, to cook tortillas and arepas, toast spices and nuts, sear meat, and generally prepare food. Similar cookware is called a budare in South Am ...
*
Cookie sheet A cookie is a Baked goods, baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of Cooking oil, oil, fat, or butter. It may include other ingredients such as raisins, oa ...
*
Double boiler A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also us ...
* Doufeu *
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 metal ...
*
Food processor A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food ...
*
Griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...
(also called
tava 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 ...
or tawa) *
Karahi A ''karahi'' (; as, কেৰাহী, kerahi, bn, কড়া, koṛā, hi, कड़ाही, kaṛāhī, Marathi: कढई, ur, ; also ''kadai, kerahi, karai, kadhi, kadahi, kadhai'' ''sarai'', or ''cheena chatti'') is a type of thi ...
*
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 a ...
*
Kettle A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained ...
* Pans ** Baking pan **
Chip pan Chromatin immunoprecipitation (ChIP) is a type of immunoprecipitation experimental technique used to investigate the interaction between proteins and DNA in the cell. It aims to determine whether specific proteins are associated with specific geno ...
** Crepe pan (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 han ...
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Roasting pan A roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice dripping ...
** Saucepan (described in current article) ** Sauté pan **
Sheet pan Sheet or Sheets may refer to: * Bed sheet, a rectangular piece of cloth used as bedding * Sheet of paper, a flat, very thin piece of paper * Sheet metal, a flat thin piece of metal * Sheet (sailing), a line, cable or chain used to control the cle ...
** Splayed Sauté pan ** Springform pan ** Tube pan (types include
angel food cake Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes fro ...
pan and
Bundt cake 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 ...
ugelhopfpan) * Pots **
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 ...
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Cooking pot 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 ...
**
Stockpot Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, s ...
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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 hoo ...
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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 which c ...
*
Ramekin A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch ', wh ...
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Roasting rack Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...
* Saucier (described in current article) * Soufflé dish *
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 () ' ...
*
Wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...


See also

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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 ...
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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. I ...
*
Gastronorm sizes Gastronorm (GN), sometimes spelled ''Gastro-Norm'', is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consume ...
(standard sizes of food containers) *
Kappabashi-dori Kappabashi-dori, also known just as Kappabashi ( ja, 合羽橋) or Kitchen Town, is a street in Tokyo between Ueno and Asakusa which is almost entirely populated with shops supplying the restaurant trade. These shops sell everything from knives a ...
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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 ...
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Kitchenware brands :'' 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 ...
*
List of cooking vessels 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, aluminum, clay and va ...
*
List of food preparation utensils A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food prepar ...
*
Marc Grégoire Marc Grégoire was an inventor of PTFE (Teflon) coated non-stick pans. He was an ONERA engineer at the time of the invention. In one version of the story, he devised a method to apply Teflon to an aluminum mould, to assist the removal of glass fib ...
*
Multicooker A multicooker (also written "multi cooker") is an electric kitchen appliance for automated cooking using a timer. A typical multicooker is able to boil, simmer, bake, fry, deep fry, grill roast, stew, steam and brown food. The device is oper ...
*
Pot-holder A pot-holder is a piece of textile (often quilted) or silicone used to cover the hand when holding hot kitchen cooking equipment, like pots and pans. They are frequently made of polyester and/or cotton. Crocheted pot-holders can be made out of co ...
*
Stoneware Stoneware is a rather broad term for pottery or other ceramics fired at a relatively high temperature. A modern technical definition is a Vitrification#Ceramics, vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refracto ...
* Surface chemistry of cooking * Vacuum filler


References


Works cited

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Further reading

* {{DEFAULTSORT:Cookware And Bakeware