the best material to be used in making cooking pots handles is made of
Cookware and bakeware


choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation. Both the cooking pot and lid handles can be made of the same material but will mean that, when picking up or touching either of these parts, oven gloves will need to be worn. In order to avoid this, handles can be made of non-heat-conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to
17651263
Thermal cooking


the insulated outer pot is used as the container to retain heat and continue the cooking process. Some use insulation material between the outer pot walls, while others use a vacuum. A vacuum cooker () is a stainless steel vacuum flask. The flasks come in various sizes ranging from in diameter and tall. A removable pot, with handle and lid, fits inside the vacuum flask. The pot and contents are heated to cooking temperature, and then sealed in the flask. The flask simply reduces heat loss to a minimum
5647428
Stock pot


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, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907
8462775
Chopsticks


of or more, and may be looped together with a string at the top. They are made from bamboo, but for deep frying, metal chopsticks with bamboo handles are preferred, as the tips of regular bamboo chopsticks discolor and get greasy after repeated use in hot oil. The bamboo handles protect against heat. Similarly, Vietnamese cooks use the oversized "đũa cả" or "grand chopsticks" in cooking, serving rice from the pot. Chopsticks come in a wide variety of styles, with differences in geometry and material
11820053
Project Gaia


available, is popular in the leisure markets in the U.S. and Europe, commonly for boating and camping use. The stove's working life is to projected to be 5–10 years for daily use. Project Gaia works to adapt the stove to local cooking needs and habits. Some of the adaptations made to the CleanCook include the slight raising and redesign of the pot-stand to allow for larger pots and for more oxygen to reach the flame, and the addition of handles to make transport and refill of the stove easier. Dometic
17959281
Cookware and bakeware


stainless steel and aluminium to be economically produced. At the 1968 Miss America protest, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans. Pottery 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
17651272
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 cotton yarn as a craft project/folk art. A pot-holder offers protection for only one hand at a time. To lift a pan with two hot handles using both hands, two pot-holders are needed. For holding a hot piece of equipment
6050335
Cast-iron cookware


the United States, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace, and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708
7243140
Geoarchaeology


order to determine the original source of the raw material used to make the artifact. Geoarchaeologists study the mineralogical characteristics of pots through macroscopic and microscopic analyses. They can use these characteristics to understand the various manufacturing techniques used to make the pots, and through this, to know which production centers likely made these pots. They can also use the mineralogy to trace the raw materials used to make the pots to specific clay deposits. Naturally occurring Ostracods in freshwater bodies are impacted by changes in salinity and pH due to human activities.
12978533
Mess kit


folding metal handle. This last component fitted over the base of the larger cooking pot, the handle was then folded up and clipped over the cooking pot and the lip of the water bottle. The mess set was sometimes issued with a pouch, although this was by no means certain and many soldiers simply hung it onto their equipment from the wire handle. Officers were often issued a satchel-type bag for their mess kits in keeping with their smart image. This latest design of mess kit continues to be used today in
4089153
Palayok


A palayok is a clay pot used as the traditional food preparation container in the Philippines. "Palayok" is a Tagalog word; in other parts of the country, especially in the Visayas, it is called a "kulon"; smaller-sized pots are referred to as "anglit". The "palayok" is made of earthenware, a porous ceramic material. This allows steam from cooking to evaporate out of the pores in the earthenware. Juices from the cooking food would not begin to burn until all the water
9687569
Clay pot cooking


Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery. Different cultures have different techniques of cooking food in clay pots. Some use pots that are fully finished by burnishing and therefore do not require the pot to be soaked each time before use. Some are unfinished and must be soaked in water for 30–45 minutes before each use to avoid cracking. The design and shape of the pot differ slightly from one culture to another to suit their style of cooking. Seasoning is important to prevent
19580997
Campfire


sot and burnt food). This is a popular technique for cooking hot dogs or toasting marshmallows for making s'mores. This type of cooking over the fire typically consists of comfort foods that are easy to prepare. There is also no clean up involved unlike an actual kitchen. Another technique is to use pie irons—small iron molds with long handles. Campers put slices of bread with some kind of filling into the molds and put them over hot coals to cook. Campers sometimes use elaborate grills, cast iron pots, and
15708472
Pipkin


A pipkin is an earthenware 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 three feet. Late medieval and post-medieval pipkins had a hollow handle into which a stick might be inserted for manipulation. Examples exist unglazed, fully glazed, and glazed only on the interior. While often spheroidal, they were made with straight outwardly-sloping sides. They were
7970327
Clay pot cooking


In northern states including Punjab, Uttar Pradesh, Haryana, Rajasthan, the cooking pots are called "handi". Traditionally, Indian chefs could cook many dishes simultaneously by stacking handi while cooking. In southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana, the cooking pots are called 'man panai','man satti' in Tamil, 'kunda', 'matti kunda', 'kadava' in Telugu. The traditional pot used Tamil Nadu 'pongal festival' People in Sri Lanka use clay pots to make many dishes
19581000
Middleham Hoard


to Pots A and B suggest that all three pots were buried by the same family. The three pots in which the coins were buried in are all rather similar types of mid-seventeenth century kitchen ware. They are all handled jars that would have been used in the kitchen, and as they show no signs of being used for cooking it has been surmised that they would have been used for food storage. Pot A and Pot B are most similar, and Pot A has been definitively identified as Ryedale ware. Pot
780436
Kazan (cookware)


as their basic cooking utensil. They resemble in shape the Chinese wok or the Indian karahi but differ from them in shape and also lack a handle. The Scythians and other Iranian peoples inhabitants of the western steppes before the Turkic migrations, used different cooking utensils. They used round bottomed clay and bronze pots having a more big-bellied shape than the hemispherical profile of the kazan. Some peoples neighboring the Turkic peoples adopted the kazan for its usefulness. Especially in making "pilaf" (rice) for occasions like weddings.
3233217
Outdoor cooking


surround an article of food being baked over an open flame and reflect the heat back towards the food. Closely associated with the American Old West, the Dutch oven of tradition is a heavy cast iron pot, traditionally made with three short legs and a concave cover for holding hot coals on top. While such pots are generally considered too heavy for backpackers, Dutch ovens are often used in group camp-outs and cookouts. Dutch ovens were traditionally specially designed for camping, and such pots (often with legs and a handle
17715752
Haybox


sleeping bag or backpack. In this way a hot meal is available for eating at the end of the day. Commercial designs based on this principle differed only in details of construction, and the kind of insulating material used. Some types were provided with soapstone or iron plates which were heated during the preliminary cooking on the stove and then placed in the fireless cooker either over or under the cooking pot. In these types, a non-flammable insulating material was used. A successful home-made strategy was to take a
12322276
Bap (food)


the ancestral rites). Traditionally, "bap" was made using "gamasot" (a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottomed pot or "dolsot" (stone pot) can also be used. Nowadays, rice cooked in "gamasot" or "dolsot" are called "sotbap", and are considered delicacies. More nurungji (scorched rice) is produced when making "gamasot-bap
17804400
Cookware and bakeware


some exceptions. The size and shape of a cooking vessel is typically determined by how it will be used. Intention, application, technique and configuration also have a bearing on whether a cooking vessel is referred to as a pot or a pan. Generally within the classic "batterie de cuisine" a vessel designated "pot" is round, has "ear" handles in diagonal opposition with a relatively low height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels
17651301
Gamasot


heavier than the pot lid made of other materials. The pressure cooker that is used these days is enough to lock the function. If the pot lid is heavy, the air inside the pot will expand when heated with fire, and the water will turn into steam. If the lid is light, water vapor can easily escape, but if it is heavy, it will escape less and the internal pressure will rise. The higher the pressure, the higher the boiling point of water, the more rice is cooked at
14183907
Kelly Kettle


. Devices normally come with a swinging or fixed handle. A cork, plastic stopper or in some cases a whistle are used to seal the water container spout. The cork and stoppers should be used ONLY when transporting water and NOT when heating water. (If left in place even loosely the hot water vapour can make the cork swell and hold fast, and then the pressure builds up until the cork pops out followed by a jet of hot/boiling water). Cooking accessories for some units allow a small cooking pot
12601097
Australian English vocabulary


for "woman", is derived from the Irish girls' name "Síle" (IPA: , anglicised "Sheila"). "Bludger" — A person who avoids working, or doing their share of work, a loafer, a hanger-on, one who does not pull his weight. Originally, a pimp. "Billy" — a tin or enamel cooking pot with a lid and wire handle, used outdoors, especially for making tea. It comes from the Scottish dialect word billy meaning "cooking
18626378
Claudio Bellini


Operative office furniture range, LAS (Italy) 2008 Mast - Executive office furniture, Mascagni (Italy) 2008 Play - Cooking pot range, Barazzoni Spa (Italy) 2008 My Pot - Cooking pot range, Barazzoni Spa (Italy) 2008 Moon - Tray range, Barazzoni Spa (Italy) 2008 My Lady Utensils - Set of utensils, Barazzoni Spa (Italy) 2008 La Fenice - Cooking pot range, Barazzoni Spa (Italy) 2008 Boheme - Cooking pot range, Barazzoni Spa (Italy) 2008 Sky - Door Handle
19439923
Induction cooking


the pot may be sensed, so that the induction may be attained accordingly with special electronics devices. At least one high-frequency "all-metal" cooker is available, that works with lower efficiency on non-ferromagnetic metal cookware. The cooking surface is made of a glass-ceramic material which is a poor heat conductor, so only a little heat is lost through the bottom of the pot. In normal operation the cooking surface stays significantly cooler than with other stove cooking methods, but still needs to cool down
5477035
Dutch oven


is a cast-iron pot used in a modern oven or in a traditional Russian oven, hearth, or a campfire. A chugunok is used in a variety of cooking methods, including high temperature cooking, low-temperature cooking, thermal cooking, slow cooking, smothering, roasting, baking, braising, and stewing. The shape of a chugunok is similar to a traditional crock with a narrow top and bottom and wider in the middle. When used inside a traditional oven, a long handled holding tool is used with
19875916
Cooking


outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal. The nutritional value of
5115676
Kalinga Ethnoarchaeological Project


vessels in groups rather than alone. The pottery is not only made for exchange, but also is made for household needs. The most common household pots are those made for water storage, and cooking rice as well as meat. These types of pots consist of similar decorative features. Pots made for cooking and water jars often are coated with organic resins to reduce water permeability, and also are decorated with red ochre. Open fire is used to fire the pots, and the pots are also air dried. The gifts,
21395702
Mont-Louis Solar Furnace


to make new and more effective refractory materials. In order to do further experiments, the first solar furnace was built in Mont-Louis in the Pyrénées-Orientales in 1949. The Mont-Louis Solar Furnace is engaged in a process of technology transfer to the countries of the south; the city of Safi in Morocco is participating in this process. The aim is to install in villages, solar ovens that will cook pots, plates for eating bread, building materials, and melt any metal to make pots or tools.
5759596
Pot rack


A pot rack is a functional piece of kitchen furniture that is used to hang or store cooking pots and pans. Steel, wood, wrought iron, and a few other metals are the most common types of materials used for pot racks. Pot racks also usually have some type of finish or stain to help them match pots and decor. In addition, pot racks can range in size from less than a foot to over fifteen feet long. These larger pot racks are capable of supporting dozens of pots and pans. Pot
8821772
Bap (food)


grains for several hours to overnight to avoid undercooking. The grains are then cooked. In a regular heavy-bottomed pot, rice can be cooked over medium high heat with the lid on for about ten minutes, stirred, and then left to simmer on low heat for additional five to ten minutes. The scorched rice in the bottom of the pot or cauldron, "nurungji", can be eaten as snacks or used to make "sungnyung" (an infusion made from boiling scorched rice). Bap refers to the
17804402
Tell Keisan


quality controlled. "Loop handle jars" are transport amphorae with two large handles that extend well above the lip of the jar. Dozens of loop handle jars were found in Tell Keisan. One variety of these jars, which were biconical shaped, dated to around 700-650 BCE. L. Courtois (1980) determined through petrographic analysis that these pots could not have been made locally in Tell Keisan. Gunneweg and Perlman (1991) traced the clay used to make these pots back to Kalopsida in Eastern Cyprus. They established
6278677
Elizabeth David


French Country Cooking": "French regional and peasant cookery ... at its best, is the most delicious in the world; cookery which uses raw materials to the greatest advantage without going to the absurd lengths of the complicated and so-called "Haute Cuisine"." She was a firm believer in the traditional French approach to buying and preparing food: Though not neglecting elaborate dishes—she devoted six pages to the choice of ingredients for and cooking of pot-au-feu or lièvre à la Royale (a salmis
143188
Ngäbe-Buglé Comarca


called" kra" in Ngäbere), are sturdy bags made from plant fibers. They are used both as storage units and to transport materials. Occasionally you can even see infants being transported in a chácara. Some women also make these bags to sell so they may participate in the informal economy. Families have a few large cooking pots called "pailas" and many keep chicha, a corn drink, in the house. Guaymí men typically wear homemade multi-colored pants, straw hats and rubber boots, while women wear
1243268
Inuit art


Dorset inhabitants. Thule art had a definite Alaskan influence, and included utilitarian objects such as combs, buttons, needle cases, cooking pots, ornate spears and harpoons. The graphic decorations incised on them were purely ornamental, bearing no religious significance, but to make the objects used in everyday life appealing. All of the Inuit utensils, tools and weapons were made by hand from natural materials: stone, bone, ivory, antler, and animal hides. Nomadic people could take very little else with them besides the tools of
507749
Sungnyung


Song Dynasty's "Gyerim Yusa" (hangul:계림유사, hanja:鷄林類事) which supports the theory that "sungnyung" has been eaten since the Goryeo period. Rice in Korea was traditionally made by using a heavy iron cauldrons (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making "sungnyung" would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's insides
16152521
G.I. pocket stove


be used as cook pots, a steel wrench that also serves as a handle for the cooking pots, a small metal disc or top plate which is placed on the burner grate to help disperse the flame, and a fuel funnel. An integrated hand-operated cleaning needle is used to remove soot or other impurities that can clog the burner tip. The civilian version differs only slightly from its military cousin: the Model 530 G.I. pocket stove has a nickel-plated brass fuel tank, while the model 520 military version was
12253330
Thermal cooking


moss, dry leaves or other material, and covered. The heat conserved within would slowly cook the food inside, saving fuel and work. An example of this type of cooker was found in Wales by a Monmouth Archaeological Society excavation. Medieval instructions for cooking without fire taken from an Anglo-Norman manuscript in the British Library: In the mid 1990s steel thermal cookers were developed in Asia, consisting of two stainless steel pots, one within the other. The inner pot is used to bring the food to the boil and
5647427
Fire pot


table. While the hot pot is kept simmering, thinly sliced ingredients are placed into the pot and are cooked at the table. This type of cuisine is also referred to as "steamboat". In Western cooking, the fondue is used in a similar way, although usually with different ingredients. Small earthen pots filled with combustibles were used as early thermal weapons during the classical and medieval periods. Containers made at first from clay, later from cast iron, known as 'carcasses', were launched by a siege engine
18185773
Cast-iron cookware


surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes. Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many
7243147
Fire pot


" or long woolen gown over their normal dress. To keep the inside of the Phiran warm, they sometimes use a Manann, a fire-pot made of clay. But with no insulation on its clay handles, the Manann is inconvenient. A Kangdi is an improved version of the Manann, a semi-spherical clay pot enclosed in willow rushes, with handles also made of willow rushes. The pot holds burning coals that stay warm throughout the day. Throughout Kashmir in winter, it is common to see people with
18185770
Cast-iron cookware


iron cookware designs for specialty cooking markets. The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe. Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking strong-flavored stews or braised dishes. Because cast-iron skillets can develop a "non-stick"
7243146
Gamasot


Gamasot (), or simply sot (), is a big, heavy pot or cauldron used for Korean cooking. The origins of the ‘sot’ originate in the "Chung" which is made of bronze. Researchers have speculated that copper would be easier to handle because it has a lower melting point than steel. Bronze ‘sot’ are frequently unearthed as remains of the Three Kingdoms period, because the meaning of 'Chung' was symbolic of the nation, the throne, and the industry. However, the
14183896
Abraham Darby I


to form the Bristol Brass Company, with works at Baptist Mills in Bristol. He brought in 'Dutchmen' to operate a brass battery work, making cooking pots and other holloware under a trip hammer. He also developed a method for casting pots in 'greensand' moulds, previously only used for smaller castings. This enabled pots to be mass-produced and to be thinner than those made by the traditional process of casting in loam moulds. For this purpose, he established the Cheese Lane Foundry in 1704. Initially he
10415599
Clay pot cooking


heavier and has a more marbled appearance, used to cook dolsot bibimbap. The stew-like dish "kho" is cooked in a pot. The pot is most often called "nồi đất" in Vietnamese, although, depending on its size and use, it may also be called "nồi kho cá", "nồi kho thịt", "nồi kho tiêu", or "nồi kho tộ". The traditional pot used for cooking is the "palayok". The traditional pot used for cooking is called
19581003
Benin cuisine


jar with saltwater and sliced garlic, then used in various dishes. Many people have mud stoves for cooking and also mud pots which are used to preserve the meal, also mud pots are used to store water, these pots are usually kept outside their homes. Wagasi is a specialty cows'-milk cheese of northern Benin made by the Fulani people, and is abundantly available in cities such as Parakou. It's a soft cheese with a mild flavor and a red rind, and used often in Beninese cooking. Acarajé is a dish
10052045
Fire pot


Some have been driven by the need to adapt to new fuels, such as charcoal, oil, coal, coke, kerosene, propane, electricity and microwaves. Others have been made possible through discovery of new materials such as iron, bronze, ceramics and asbestos. Always the motive would have been to improve the design, to make a device for managing fire that was cheaper, more robust, more convenient, more capable of meeting new demands. Often improvements made for industrial purposes found their way into improved cooking devices,
18185785
Slow cooker


entirely by 1-2 kW panels during the day. Some models include timers or thermostats that bring food to a given temperature and then lower it. With a timerless cooker it is possible to use an external timer to stop cooking after a set time, or both to start and stop. Cooking the meal in a single pot reduces water waste resulting from cleaning multiple dishes, and the low cooking temperature and glazed pot make cleaning easier than conventional high-heat pots. Some vitamins and other trace nutrients are lost, particularly
18038141
Israeli ceramics


workshops were held in Gaza as well, where they produced unique black pottery (فخار اسود), produced by adding organic materials, such as barley husks, to the kiln or by reduction firing. The smoke from the process of the burning of these materials within the kiln lent the pottery its characteristic black color. In addition, a tradition existed of producing pots made of clay mixed with straw or gravel for cooking and other utilitarian uses by the local population. This work was carried out by hand by women, and the
11429230
Deep frying


also cause severe third degree burns, In the worst-case scenario, severe burns can be fatal. The higher temperatures and tendency of oil to stick to the skin make spilled hot cooking oil far more dangerous than spilled hot water. Children can accidentally place their hands on top of the stove, playing with the materials while being cooked, or accidentally pull the pot down, which can cause significant injury. The utmost care should be used when deep frying when children are present, to protect their safety at all times.
8183172
Cast-iron cookware


to produce, a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace. Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable
7243141
Handcrafts and folk art in Tlaxcala


for making comals, cooking pots, including those decorated with incisions in the surface, flowerpots, piñatas and more. This pottery is left in its natural reddish color in two classes, barro rojo and barro bruñido. The later is burnished and principally used for storing liquids. Most of the pieces are made either molds or with the use of a potters' wheel. In San Damian Texoloc makes pottery heavily influenced by that which was made in the sites of Xochitecatl and Cacaxtla. Hueyotlipan makes both glazed and unglazed wares, which
5717070
Japanese tea utensils


implements the host specially selects for the occasion, it is not among the "showpiece" items the guests are expected to specially notice. "Kama" (釜) are pots, usually made of iron, in which the water used to make tea is heated. "Tetsubin" (鉄瓶) are iron pots having a pouring spout and handle that crosses over the top. They are used for heating and pouring the hot water during certain tea ceremonies. "Shimamono" is a generic term for tea utensils produced outside Japan
22164966
Ladi Kwali


Ladi Kwali, OON, MBE (c.1925– August 12, 1984) was a Nigerian potter. Ladi Kwali was born in the village of Kwali in the Gwari region of Northern Nigeria, where pottery was an indigenous female tradition. She learned to make pottery as a child by her aunt using the traditional method of coiling. She made large pots for use as water jars, cooking pots, bowls, and flasks from coils of clay, beaten from the inside with a flat wooden paddle. They were decorated with incised geometric
7080200
Kazan (cookware)


A kazan or qazan, is a type of large cooking pot used throughout Central Asia, Azerbaijan, and the Balkan Peninsula, roughly equivalent to a cauldron, boiler, or Dutch oven. They come in a variety of sizes (small modern cooking pots are sometimes referred to as kazans), and are often measured by their capacity, such as "a 50-litre kazan". Usually their diameter is half a meter. Kazans are made of cast iron or in modern times aluminum and are used to cook a wide variety of
3233214
Aztec cuisine


and young men would hunt for ten days. The products of these hunts would then be turned over to priests, who cooked them in large fire flies The main method of preparation was boiling or steaming in two-handled clay pots or jars called "xoctli" in Nahuatl and translated into Spanish as "olla" ("pot"). Ceramics were vital to the cooking process and served at least three major purposes: nixtamal preparation, tamale steaming, and cooking beans, stews, and hot beverages. The xoctli was
10161872
Gamasot


Gamasot, thicken the area that first touches the fire and make the edges thinner to evenly distribute the heat. It is a good application of thermal conductivity In the hanok's kitchen, agungi can be used for heating and cooking, and gamasot is a large pot designed for use as a cooking utensil. Gamasot is very large, so it is common to use it almost fixed to agungi. Gamasot is a Korean traditional pot that has kept its kitchen for a long time. There were few places where it is not used
14183910
Art of the Philippines


were decorated with anthropomorphic designs. These anthropomorphic earthenware pots date back to 5 BC. - 225 A.D and had pot covers shaped like human heads. Filipino pottery had other uses as well. During the Neolithic period of the Philippines, pottery was made for water vessels, plates, cups, and for many other uses. Kalinga Pottery Ceramic vessels of Kalinga are divided into three types: rice cooking (ittoyom), vegetable/meat cooking (oppaya), and water storage (immosso) pots. According to Skibo, the
17430871
Quijos-Quichua


cooked over and open fire. The use of banana leaves to wrap their food was also very common. The banana leaf wrapped food items would then be cooked over the fire in one of two ways; either smoked/grilled over the open fire or placed in a pot of boiling water to be steamed. The use of clay pots (olla) is not only an important aspect of traditional cooking but also of traditional art. Among their traditional dishes is the Yuyucallana, made with plants such as Yuyu (bud) scabbard
3453193
Clay pot cooking


of the world, but they should not be confused with hot pot dishes that are served in a large metal bowl and cooked at the table. In Taiwan, the chicken dish "sanbeiji" is prepared in a clay pot. In Japan, the pot used for cooking is called a "donabe", although it is not submerged in water. In Korea, the earthenware pot is called "ddukbaegi", often used for soups as seen in Korean restaurants. The stone pot is called "dolsot", which is
19581002
Culture of Tunisia


cooked and usually served with meat and vegetables. In cooking they also use a variety of flavors such as: olive oil, aniseed, coriander, cumin, caraway, cinnamon, saffron, mint, orange, blossom, and rose water. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is the name of a conical-lidded pot, and today a dish
18967046
Güveç


Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Güveç dishes can be made in any type of oven-proof pan, but clay or earthenware pots are preferred of the heady, earthy aroma they impart to the stew. From Turkey it has spread throughout the region,
2851003
Utility knife


used for crafts, model-making and other artisanal projects. These small knives feature light-duty blades best suited for cutting thin, lightweight materials. The small, thin blade and specialized handle permit cuts requiring a high degree of precision and control. The largest construction or workplace utility knives typically feature retractable and replaceable blades, made of either die-cast metal or molded plastic. Some use standard razor blades, others specialized double-ended utility blades. The user can adjust how far the blade extends from the handle,
3694102
Clay pot cooking


Water absorbed within the walls of the pot prevents burning so long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods. In the southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana in India, the traditional pot used for cooking is called a "chatti". There are many different types of pots used in the different cultures of North India, Pakistan, Bangladesh.
19580999
Gamasot


lid and the pot is about one third, the pressure inside the pot is the most appropriate, and the high temperature is maintained for a long time, so that the color, the gloss, the smell, the taste and the stickiness of rice are the best conditions. And when the lid is made about one third of the weight of the pot, the lid is automatically opened by the water vapor when the rice is cooked. The ancestors see this signal that the steam is pushing the lid and reduce the heat
14183905
Productivity improving technologies


was useful for casting into pots and other implements, but was too brittle for making most tools. However, cast iron had a lower melting temperature than wrought iron and was much easier to make with primitive technology. Wrought iron was the material used for making many hardware items, tools and other implements. Before cast iron was made in Europe, wrought iron was made in small batches by the bloomery process, which was never used in China. Wrought iron could be made from cast iron more cheaply than it could be made
6705433
Billycan


A billycan is a lightweight cooking pot in the form of a metal bucket commonly used for boiling water, making tea/coffee or cooking over a campfire or to carry water. These utensils are more commonly known simply as a billy or occasionally as a billy can (billy tin or billy pot in Canada). The term "billy" or "billycan" is particularly associated with Australian usage, but is also used in New Zealand, Britain and Ireland. It is widely accepted that the term "billycan" is derived
3341824
Trangia


(which don't include pots or pans in the weight). However, it is not as windproof as the full-size Trangias. Originally, Trangia stoves were made entirely from aluminium (except for the burner, which has always been brass), in order to keep them lightweight. However, aluminum makes for a poor cooking surface, as food sticks to it, and it can add odd tastes to certain foods. Later, Trangia introduced Teflon-coated pots and pans. These are better for cooking, though
4055946
Mess kit


used by the Wehrmacht forces that consisted of a large main canteen part, and a smaller saucepan component that also doubled as the mess tin lid. The kit also had a wire handle which many soldiers used to hang the mess kit from their web equipment or backpack. This design was supplemented in the mid-1980s with a second design that featured a metal water bottle held in the middle. The next layer of the set was a large canteen/cooking pot with a wire handle, then a smaller saucepan-type component with a
4089152
Kalinga Ethnoarchaeological Project


ceramics are used for storing water in earthenware jars, and also, are used for cooking food such as meat. Earthenware ceramics are also used to cook vegetables . Large earthenware pots are utilized during communal events such as weddings. Pasil potters made a cooking vessel for meat/vegetables, a cooking vessel for rice, a storage vessel for water, and sometimes made a wine storage jar . However, changes occurred in the mid -1980s. During the mid-1980s, not a lot of potters in either village made wine storage earthenware jars
21395705
Svea 123


the filler cap has also been redesigned several times to improve both reliability as well as re-seating of the valve after it has opened. The pentagonal hole in the pressure relief valve is designed as a vent, not a key socket. The valve disassembles easily with a pliers. A brass windscreen attaches directly to the stove, and has built-in pot supports that fold inward for storage. The aluminum lid comes with a detachable handle and can also be used as a small cook-pot. To light the stove
16558103
Gawai Dayak


to be served hot with tuak. Wooden cooking implements are made from small tree logs. Some glutinous rice is cooked in bamboo logs to soak up the bamboo aroma. Normal rice will be cooked in pots at the kitchen hearth. The addition of pandan leaves gives a special aroma. Smoke from the fire wood also gives a distinctive aroma. Some Dayaks, especially Orang Ulu, will wrap rice in long green leaves (daun long) before steaming it inside a pot. Rice may also be cooked using a gas stove or
7886623
Rice cooker


warming the pot. This can improve energy efficiency. Most modern rice cookers use aluminium for the inner cooking bowl. There are some models that use stainless steel instead of aluminium. Various other materials, such as copper, pure carbon, ceramic, and diamond powder coating, may be used for higher heat conductivity or better taste. The pressure-cooking models can raise the water's boiling point higher, e.g., from 100 °C at 1.0 atm up to about 110 °C at 1.4 atm, which speeds cooking.
8652706
Fire-cracked rock


to heat or boil water. The stones were heated and dropped directly into water held in containers made of skin or baskets and pottery. This use has led fire-cracked rocks to be called "pot-boilers" in Britain. Central Texas in the United States in particular is well-known archaeologically for its burned rock middens, which are piles of fire-cracked rock—often exceeding several tons of material. These represent the remains of earth ovens used in cooking sotol bulbs and other plants during prehistoric times. In
13668196
Bengali cuisine


bottomed pan) is used generally for larger amounts of cooking or for making rice. The "dekchi" comes with a thin flat lid which is used also to strain out the starch while finishing up cooking rice. The other prominent cooking utensil is a "hari", which is a round-bottomed pot-like vessel. The three mentioned vessels all come in various sizes and in various metals and alloys. The "tawa" is used to make roti and porota. Silverware is not a part of traditional Bengali cookery
1735182
İskilip dolması


pot of "iskilip dolması" includes 20 kilos of meat, 5 kilos of butter, 5 kilos of olive oil and 25 kilos of rice and can feed approximately 150 people. First the meat is added to the pot with some water. The rice is steam cooked over the broth in cloth bags. The pressure cooker pot is sealed with dough and left undisturbed to slow cook over a period of 12 hours. The meat broth is used to prepare a noodle soup that is traditionally served as an appetizer and flour helva made
12989792
Tchefuncte Site


container. Many shapes of pots were made, characteristically with "footed" bases. Vessels often featured designs created by pressing fingernails, twigs, or tools into the surface. After decorating, the pots were fired by slow baking. The use of a temper in the pottery to strengthen and keep it from cracking or shrinking unevenly had not yet been developed. The development of ceramic technology led to improved food management, better storage and cooking techniques. Ceramic pots also allowed stewing and other new cooking techniques to be experimented with and
2265886
California Trail


dug into the ground and made of wood, dried buffalo chips, willow or sagebrush—whatever was easily available. After a rain the 'Buffalo chips' were often hard to start on fire. Flint and steel or matches were used to start fires. Cooking equipment was typically light and included only simple cooking utensils such as butcher knives, forks, metal plates and cups, spoons, large spoons, spatulas, ladles, Dutch ovens, pots and pans, grills, spits, coffee pots, pot hooks and an iron
2837266
Pot roast


Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid
18653569
Mangbetu Pottery


"nembwo" is used to serve general purposes, such as getting water from the lake and carrying vegetables. The smaller pots were used for more specific tasks such as cooking, cleaning, and pouring. A few were used as toilets. The decorative pots were made more as a hobby, and nowadays used as collector’s items and can fetch a high price in art auctions. The "nembwo" and Small Pot have a very rotund shape, not straying far from the conventional pot shape. More spherical than most due
454122
Moka pot


Wolfsonian-FIU, Museum of Modern Art, the Cooper–Hewitt, National Design Museum, the Design Museum, and the London Science Museum. Moka pots come in different sizes, from one to eighteen servings. The original design and many current models are made from aluminium with Bakelite handles. Moka pots are used over a flame or electric range and are traditionally made of aluminium, though they are sometimes made out of stainless steel or other alloys. "Brikka" is a modified moka pot manufactured by Bialetti. It incorporates
15461709
Gamasot


is also made to increase the pressure of water vapor in the pot with the weight of the heavy lid. In this case, there is a science principle that can produce delicious rice more than the general cooker or electric rice cooker we are currently using. First, when you cook rice using a pot, you pour water with rice and burn it. Then, the temperature of the pot will rise due to the heat conduction, and the water will boil. The important point is that the lower part of the pot
14183902
History and culture of substituted amphetamines


in black-market methamphetamine laboratories can cause severe health problems and death. Exposure to these substances can occur from volatile air emissions, spills, fires, and explosions. Such methamphetamine labs are sometimes discovered when emergency personnel respond to fires due to improper handling of volatile or flammable materials. Single-pot "shake and bake" syntheses are particularly prone to explode and ignite, and, when abandoned, still pose a severe hazard to firefighters. Methamphetamine cooks, their families, and first responders are at high risk of experiencing acute
978308
Potted meat


Potted meat is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing spoilage by airborne bacteria. Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly-slaughtered animal could not be fully eaten immediately. Often when making potted meat, only the meat of one animal was used, although other recipes, such
1676833
Stock pot


, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes. Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stock pots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The
8462777
Shaanxi cuisine


Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. It makes heavy use of strong and complex flavours. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. The main cooking methods are steaming, frying and stir-frying. Due to its geographical location between the provinces of Shanxi
15593800
Dutch oven


A Dutch 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 varieties are enameled rather than being seasoned. Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English-speaking countries other than the United States ( means "pot" in French), and in French. They are similar to both the Japanese
19875902
Anthony Durand


sandstone as temper, which gives his pottery a distinctive look. The Picuris area contains a micaceous material that produces a high luster when used as slip. Since the pottery of Picuris was traditionally made for cooking, it has no painted decorations but instead includes sculpted details. The greenish-gold cast of the pottery is unique to Picuris pueblo. Using an old and unsigned Picuris pot as an example, he was able to reproduce the traditional golden color and high luster that has since become standard to his works. Pottery fragments from
19021371
Kitchen knife


user; knives with any form of serrated edge should ideally be sharpened with specialist equipment, although the useful life of a serrated knife can be extended by simple sharpeners, even if they damage the edge. The handles of kitchen knives can be made from a number of different materials, each of which has advantages and disadvantages. Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a
13815648
Winslow Anderson


training in pottery, There is a very great similarity in handling clay and glass. There is a sharp cutoff in the idea that in glass you are working with a hot molten material and in clay you are working with a cold piece of clay. But the manipulation of a hand-thrown pot can be compared to blowing a mouth-shaped piece of glass. The opening of the glass is identical to the way clay handles. I only had to watch them make glass for a day or two. It came very
9081946
Ice cream


made by hand in a large bowl placed inside a tub filled with ice and salt. This is called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially)
3810046
Couscous


the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original "couscoussier" was probably made from organic materials that could not survive extended exposure to the elements. The couscous that
6869698
Portable stove


removing the top of the can, punching a number of holes near the upper edge, and punching corresponding holes in the opposite base. Wood or other fuel is placed in the can and ignited. A pot (or larger tin can) is placed on the top of the can for cooking. Stoves of similar design can be made out of materials other than cans, such as discarded duct pipe. More complex stoves may use a double-walled design with a chamber for partial biomass gasification and additional mixing to increase heat
9370575
Philippine ceramics


ceramic jars to hold the deceased. Other pottery used to hold remains of the deceased were decorated with anthropomorphic designs. These anthropomorphic earthenware pots date back to 5 BC. - 225 A.D and had pot covers shaped like human heads. Filipino pottery had other uses as well. During the Neolithic period of the Philippines, pottery was made for water vessels, plates, cups, and for many other uses. Kalinga Pottery Ceramic vessels of Kalinga are divided into three types: rice cooking (ittoyom), vegetable/meat cooking (
19701463
Handcrafts and folk art in Tlaxcala


are usually large pots to cook mole, as well as other cooking vessels and pitchers. Lebrillos also makes glazed wares, for mole and rice. La Trinidad Tenexyecac is known for its glazed wares, making various types of cooking pots and pitchers, which sizes ranging from miniatures to very large pieces. These pieces are called "barro oxidado" (rusted clay) due to the color of the glaze. They also make clay figures and jewelry pieces. San Pablo del Monte is known for its Talavera ceramics, making dishes,
5717071
Boiling


then be boiled until the food is satisfactory. Water on the outside of a pot, i.e., a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates. Boiling is also often used to remove salt from certain foodstuffs, such as bacon if a less saline product is required. Also known as "boil-in-bag", this involves heating or cooking ready-made foods sealed in
7706389
Clay pot cooking


tall and conical, or sometimes domed. The tall lid acts to condense rising steam and allow the moisture to roll back down into the dish. The tajine lends its name to the meat stew that is typically cooked in this pot. Clay roasting pots called "Römertopf" (“Roman pot”) are mainly used to cook meat or stew in the oven. Since its introduction in 1967, it has influenced cooking traditions in Germany and neighbouring countries. In Spanish cooking a ceramic roaster known as "olla de barro"
19581005
Grilling


then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing. It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot
8183207
Swordstick


. But the use was unlikely. Malacca wood was the most commonly used material in making the cane shafts, and the standard grip was rounded and metallic. Today, designer and collector canes have sterling silver handles, and are made with wooden shafts made from various woods, including Malacca and bamboo. Ornate designs, such as animal heads, skulls, and various emblems may also be carved into the wooden handles; these may make them harder to wield, but some find them more attractive. Sword canes are most often made
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