Clams and shrimp in a cataplana

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 various other ceramics.[1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished.[2]

Cooking vessels

A bain-marie on a stovetop
Hungarian goulash in a traditional "bogrács" cauldron
Chafing dish and stand, circa 1895,[16] Victoria and Albert Museum, London
Beef stew in a Dutch oven
  • 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.
A Bronze Age siru food steamer
A ttukbaegi filled with sundubu-jjigae

Coffee cooking vessels

Steamers

  • Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous.[45]
  • Bamboo steamer
  • Puttu kutti – A hemispherical or cylindrical 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 (rice cakes).[32][33]

Brands and companies

Gallery

See also

References

  1. ^ Acton, Q. Ashton, ed. (2013). Iron Compounds—Advances in Research and Application. Scholarly Editions. p. 508. ISBN 978-1-4816-8914-4. Retrieved October 11, 2017.
  2. ^ Allen, G.J.; Albala, K. (2007). The Business of Food: Encyclopedia of the Food and Drink Industries. Greenwood Press. p. 106. ISBN 978-0-313-33725-3. Retrieved October 11, 2017.
  3. ^ Beck, S. (2013). Simca's Cuisine. Knopf Doubleday Publishing Group. p. 441. ISBN 978-0-8041-5047-7. Retrieved October 12, 2017.
  4. ^ Black, S. J. S. 2010 “'Tried and Tested’: community cookbooks in Australia, 1890-1980” Thesis (Ph.D.) -- University of Adelaide, School of History and Politics
  5. ^ Dalzell, Tom; Victor, Terry (27 November 2014). The Concise New Partridge Dictionary of Slang and Unconventional English. Routledge. ISBN 9781317625117. Retrieved 11 October 2017 – via Google Books.
  6. ^ a b Farrell, 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)
  7. ^ "Billy - National Museum of Australia". www.nma.gov.au. Retrieved 11 October 2017.
  8. ^ Torode, J.; Lowe, J. (2009). Beef: And Other Bovine Matters. Taunton Press, Incorporated. p. 24. ISBN 978-1-60085-126-1. Retrieved October 12, 2017.
  9. ^ Foskett, D.; Paskins, P.; Pennington, A. (2016). The Theory of Hospitality and Catering Thirteenth Edition. Hodder Education. p. pt259. ISBN 978-1-4718-6494-0. Retrieved October 12, 2017.
  10. ^ Sanitary and Heating Age. Sanitary and Heating Publishing. 1902. p. 48. Retrieved October 12, 2017.
  11. ^ The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook. America's Test Kitchen. 2013. p. 548. ISBN 978-1-936493-80-7. Retrieved October 12, 2017.
  12. ^ Harron, H. (2010). Not Your Mother's Fondue. NYM Series. Harvard Common Press. p. 16. ISBN 978-1-55832-784-9. Retrieved October 12, 2017.
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  14. ^ Rogers, M.R. (2001). Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen. HPBooks. p. 15. ISBN 978-1-55788-367-4. Retrieved October 12, 2017.
  15. ^ Portuguese Cooking: An Unforgettable Journey Through the Flavors and Colours of a Fascinating Country. Florence: Bonechi Books. 2006. p. 11. ISBN 88-476-0921-6.
  16. ^ "Chafing Dish and Stand". Metalwork. Victoria and Albert Museum. 1895. Retrieved 2007-08-18.
  17. ^ Stephen B. Shiring, Professional Catering, 2012, ISBN 1133280781, p. 208
  18. ^ How, S.B. (1898). Chafing-dish dainties. E. C. Lockwood, printer. Retrieved October 12, 2017.
  19. ^ "dolsot" 돌솥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 1 March 2017.
  20. ^ "gopdolsot" 곱돌솥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 1 March 2017.
  21. ^ "gopdolsot" 곱돌솥 [agalmatolite pot]. Doopedia (in Korean). Doosan Corporation. Retrieved 1 March 2017.
  22. ^ Potter, Claire (18 November 2013). "Bibimbap: the ultimate comfort food". The Guardian. Retrieved 1 March 2017.
  23. ^ Clendenin, S.; Child, L.E. (2009). New Frontiers in Dutch Oven Cooking. Horizon Publishers. ISBN 978-0-88290-963-9. Retrieved October 12, 2017.
  24. ^ Griffith, J.B. (2013). Knead It!: 35 Great Bread Recipes to Make at Home Today. Lumina Media. p. 71. ISBN 978-1-62008-054-2. Retrieved October 12, 2017.
  25. ^ Hopkins, L. (1997). Dutch Oven Secrets (in German). Horizon Publishers. p. 15. ISBN 978-0-88290-372-9. Retrieved October 12, 2017.
  26. ^ "gamasot" 가마솥. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 18 June 2017.
  27. ^ et, R.K. (2015). Traditional Food: A Taste of Korean Life. Korea Essentials. Seoul Selection. p. 149. ISBN 978-1-62412-036-7. Retrieved October 12, 2017.
  28. ^ Kalra, J.I.S.; Das Gupta, P. (1986). Prashad: Cooking with Indian Masters. First Edition. Allied Publishers Private Limited. p. 27. ISBN 978-81-7023-006-9. Retrieved October 12, 2017.
  29. ^ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 408. ISBN 978-1-57958-057-5. Retrieved October 12, 2017.
  30. ^ Fernandez, D.; Best, J. (2000). Palayok: Philippine food through time, on site, in the pot. Bookmark. ISBN 978-971-569-377-6. Retrieved October 12, 2017.
  31. ^ Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 389. ISBN 978-1-57958-057-5. Retrieved October 12, 2017.
  32. ^ a b Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. pp. 75, 154. ISBN 978-1-86189-348-2.
  33. ^ a b Chung, Myung-sub; et al., eds. (2013). Encyclopedia of Korean Folk Beliefs. Encyclopedia of Korean Folklore and Traditional Culture. Vol. II. Translated by Jung, Ha-yun. Seoul: National Folk Museum of Korea. p. 243. ISBN 9788928900572.
  34. ^ Wyss, R.; Moore, K.; Davick, J. (2015). Slow Cooker Desserts: Oh So Easy, Oh So Delicious! (in Spanish). St. Martin's Press. p. 6. ISBN 978-1-4668-6505-1. Retrieved October 12, 2017.
  35. ^ Swart, M.F. (1998). The Call of Africa: The Reformed Church in America Mission in the Sub-Sahara, 1948-1998. Wm. B. Eerdmans. p. 526. ISBN 978-0-8028-4615-0. Retrieved October 12, 2017.
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  38. ^ Pawlcyn, C. (2012). Cindy's Supper Club: Meals from Around the World to Share with Family and Friends. Potter/TenSpeed/Harmony. p. pt387. ISBN 978-1-60774-207-4. Retrieved October 12, 2017.
  39. ^ (in Korean) "ttukbaegi" 뚝배기 [stone pot]. Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 1 March 2017.
  40. ^ Suh, Cheong-Soo; Rowan, Bernard; Cho, Yoon-jung, eds. (2004). An Encyclopaedia of Korean Culture (English ed.). Seoul: Hansebon. p. 41. ISBN 9788995135242.
  41. ^ Lee, Jin-hyuk; Mouat, Colin A. (2014). Korean Handicrafts: Art in Everyday Life. Seoul: Seoul Selection. ISBN 9788997639540.
  42. ^ Kim, Yong-ho; Lee, Yu jin (2014). "A study on the chronology of Joseon period 'onggi' found in mid-western area" (PDF). Archaeological Studies of Science and Technology. 20. Ajou University Museum of Tools: 109.
  43. ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 57. ISBN 978-1-86189-348-2.
  44. ^ Dallah, Gahwa and the Senses
  45. ^ Fabricant, Florence (December 30, 1992). "In the Land of Its Origin, Couscous Is More Than a Quick Fix". The New York Times. Retrieved October 11, 2017.
  46. ^ Ulam, John B.; Camp, William C. (November 7, 1967). "Methods of cladding stainless steel to aluminum". 3350772. USPTO.

Further reading