Types of Cookware and Bakeware

<p ><b>Cookware</b> and <b>bakeware</b> are types of food preparation containers commonly found in the <a href="http://en.wikipedia.org/wiki/Kitchen" title="Kitchen" >kitchen</a>. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a <a href="http://en.wikipedia.org/wiki/Cooker" title="Cooker" >stove</a> or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.

The choice of material for cookware and bakeware items has a significant effect on the item's performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface - known as seasoning - before they are used for food preparation.

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<h2 >Types of cookware and bakeware</h2>

<p >The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as "pots" and "pans," but there is great variation in their actual shapes. Most cooking vessels are roughly <a href="http://en.wikipedia.org/wiki/Cylindrical" title="Cylindrical" class="mw-redirect" >cylindrical</a>.</p>

<h3 >Cookware</h3>

<div class="dablink" >"Saucepan" redirects here. For the unofficial Australian astronomic term, see <a href="http://en.wikipedia.org/wiki/Pavo_(constellation)" title="Pavo (constellation)" >Pavo (constellation)</a>.</div>

<div class="dablink" >"Caldero" redirects here. For the geological term, see <a href="http://en.wikipedia.org/wiki/Caldera" title="Caldera" >Caldera</a>.</div>

A Pyrex chicken roaster</div>

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<a href="http://en.wikipedia.org/wiki/Clay_pot_cooking" title="Clay pot cooking" >Römertopf</a></div>

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A <a href="http://en.wikipedia.org/wiki/Passover" title="Passover" >Passover</a> brownie cake baked in a Wonder Pot.</div>

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Large and small <a href="http://en.wikipedia.org/wiki/Skillet" title="Skillet" class="mw-redirect" >skillets</a></div>

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Electric griddle with temperature control</div>

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A copper saucepot (stainless lined, with cast iron handles)</div>

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Angel Food Cake pan.</div>

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A springform pan with pizza</div>

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A <a href="http://en.wikipedia.org/wiki/Gugelhupf" title="Gugelhupf" >gugelhupf</a> from <a href="http://en.wikipedia.org/wiki/Alsace" title="Alsace" >Alsace</a>, <a href="http://en.wikipedia.org/w/index.php?title=Mus%C3%A9e_d%27unterlinden&action=edit&redlink=1" class="new" title="Musée d'unterlinden (page does not exist)" >Musée d'unterlinden</a>.</div>

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<li ><b>Braising pans</b> and<b>roasting pans</b> (also known as<b>braisers</b> and<b>roasters</b>) are large, wide and shallow, to provide space to cook a roast (<a href="http://en.wikipedia.org/wiki/Chicken" title="Chicken" >chicken</a>,<a href="http://en.wikipedia.org/wiki/Beef" title="Beef" >beef</a>, or<a href="http://en.wikipedia.org/wiki/Pork" title="Pork" >pork</a>). 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<a href="http://en.wikipedia.org/wiki/Rectangle" title="Rectangle" >oblong</a> or<a href="http://en.wikipedia.org/wiki/Oval" title="Oval" >oval</a>. 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, a clay roaster (<a href="http://en.wikipedia.org/wiki/Swedish_language" title="Swedish language" >Swedish</a>:<i><a href="http://sv.wikipedia.org/wiki/Lergryta" class="extiw" title="sv:Lergryta" >Lergryta</a></i>,<a href="http://en.wikipedia.org/wiki/German_language" title="German language" >German</a>:<i><a href="http://de.wikipedia.org/wiki/R%C3%B6mertopf" class="extiw" title="de:Römertopf" >Römertopf</a></i>,<a href="http://en.wikipedia.org/wiki/Slovene_language" title="Slovene language" >Slovene</a>:<i><a href="http://sl.wikipedia.org/wiki/Rimski_lonec" class="extiw" title="sl:Rimski lonec" >Rimski lonec</a></i>) is still popular because it 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.</li>

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<li >Casserole pans (for making<a href="http://en.wikipedia.org/wiki/Casserole" title="Casserole" >casseroles</a>) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stovetop. Casseroles are commonly made of glazed ceramics or pyrex.</li>

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<li ><a href="http://en.wikipedia.org/wiki/Dutch_oven" title="Dutch oven" >Dutch ovens</a> are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for<a href="http://en.wikipedia.org/wiki/Stew" title="Stew" >stews</a>, <a href="http://en.wikipedia.org/wiki/Braising" title="Braising" >braised meats</a>, soups, and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from <a href="http://en.wikipedia.org/wiki/Cast_iron_cookware" title="Cast iron cookware" class="mw-redirect" >cast iron</a>, and are measured by volume.</li>

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<li >A <b><a href="http://en.wikipedia.org/wiki/Wonder_Pot" title="Wonder Pot" >Wonder Pot</a></b> is an Israeli invention that acts as a dutch oven but is made of aluminum. It consists of three parts: an <a href="http://en.wikipedia.org/wiki/Aluminum" title="Aluminum" class="mw-redirect" >aluminum</a> pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a center hole that is placed between the Wonder Pot and the flame to disperse heat.</li>

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<li ><b>Frying pans</b>, <b>frypans</b>, or <b>skillets</b> provide a large flat heating surface and shallow sides, and are best for<a href="http://en.wikipedia.org/wiki/Pan_frying" title="Pan frying" >pan frying</a>. Frypans with a gentle, rolling slope are sometimes called <b><a href="http://en.wikipedia.org/wiki/Omelette" title="Omelette" >omelette</a> pans</b>. <b>Grill pans</b> are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter (20–30 cm).</li>

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<li ><b>Spiders</b> 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.<sup id="cite_ref-19" class="reference" ><a href="http://en.wikipedia.org/wiki/Cookware#cite_note-19" >[20]</a></sup></li>

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<li ><b><a href="http://en.wikipedia.org/wiki/Griddle" title="Griddle" >Griddles</a></b> are flat plates of metal used for frying, grilling, and making pan breads (such as <a href="http://en.wikipedia.org/wiki/Pancakes" title="Pancakes" class="mw-redirect" >pancakes</a>,<a href="http://en.wikipedia.org/wiki/Injera" title="Injera" >injera</a>, <a href="http://en.wikipedia.org/wiki/Tortillas" title="Tortillas" class="mw-redirect" >tortillas</a>, <a href="http://en.wikipedia.org/wiki/Chapatis" title="Chapatis" class="mw-redirect" >chapatis</a>, and <a href="http://en.wikipedia.org/wiki/Crepes" title="Crepes" class="mw-redirect" >crepes</a>). 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 <a href="http://en.wikipedia.org/wiki/Stove" title="Stove" >stove</a> 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 <a href="http://en.wikipedia.org/wiki/Waffle_maker" title="Waffle maker" class="mw-redirect" >waffle maker</a>. Like frypans, round griddles are generally measured by <a href="http://en.wikipedia.org/wiki/Diameter" title="Diameter" >diameter</a>(20–30 cm).</li>

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<li >In <a href="http://en.wikipedia.org/wiki/Scotland" title="Scotland" >Scotland</a>, griddles are referred to as <b>girdles</b>. In some <a href="http://en.wikipedia.org/wiki/Spanish_language" title="Spanish language" >Spanish</a> speaking countries, a similar pan is referred to as a <a href="http://en.wikipedia.org/wiki/Comal_(cookware)" title="Comal (cookware)" >comal</a>. <a href="http://en.wikipedia.org/wiki/Crepe" title="Crepe" class="mw-redirect" >Crepe</a> pans are similar to griddles, but are usually smaller, and made of a thinner metal.</li>

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<li >Both griddles and frypans can be found in<a href="http://en.wikipedia.org/wiki/Electric" title="Electric" class="mw-redirect" >electric</a> versions. These may be permanently attached to a heat source, similar to a <a href="http://en.wikipedia.org/wiki/Hot_plate" title="Hot plate" >hot plate</a>.</li>

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<li ><b>Saucepan</b>s (or just "pots") are vessels with vertical sides about the same height as their diameter, used for <a href="http://en.wikipedia.org/wiki/Simmer" title="Simmer" class="mw-redirect" >simmering</a> or <a href="http://en.wikipedia.org/wiki/Boiling" title="Boiling" >boiling</a>. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called <b>sauce-pots</b> or <b><a href="http://en.wikipedia.org/wiki/Soup" title="Soup" >soup</a> pots</b> (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 <a href="http://en.wikipedia.org/wiki/Liter" title="Liter" class="mw-redirect" >L</a>). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as<a href="http://en.wiktionary.org/wiki/milk_pan" class="extiw" title="wikt:milk pan" >milk pans</a>, such saucepans usually have a lip for pouring the heated milk.</li>

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<li >Ironically, the saucepan is not the ideal vessel to use for making <a href="http://en.wikipedia.org/wiki/Sauce" title="Sauce" >sauces</a>. It is more efficient to use saucepans with sloping sides, called <b>Windsor pan</b>s, or saucepans with rounded sides, called<b>sauciers</b>. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing.</li>

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<li ><b>Sauté pans</b>, used for <a href="http://en.wikipedia.org/wiki/Saute" title="Saute" class="mw-redirect" >sauteing</a>, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food. The word "sauté" comes from the French verb "sauter", meaning to jump. Saute pans often have straight vertical sides, but may also have flared or rounded sides.</li>

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<li ><b><a href="http://en.wikipedia.org/wiki/Stockpot" title="Stockpot" >Stockpots</a></b> are large pots with sides at least as tall as their diameter. This allows <a href="http://en.wikipedia.org/wiki/Stock_(food)" title="Stock (food)" >stock</a> to simmer for extended periods of time without reducing too much. 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 <a href="http://en.wikipedia.org/wiki/Lobsters" title="Lobsters" class="mw-redirect" >lobsters</a>, and an all-metal stockpot usually called a <a rel="nofollow" class="external text" href="http://www.imusausa.com/index.php?option=com_virtuemart&page=shop.browse&category_id=28&Itemid=6&limitstart=0&limit=5000" >caldero</a> is used in Hispanic cultures to make rice.</li>

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<li ><b>Woks</b> are wide, roughly <a href="http://en.wikipedia.org/wiki/Bowl_(vessel)" title="Bowl (vessel)" >bowl</a>-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of <a href="http://en.wikipedia.org/wiki/Cooking_oil" title="Cooking oil" >cooking oil</a> in the center of the wok to be heated to a high heat 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 <a href="http://en.wikipedia.org/wiki/Western_world" title="Western world" >Western world</a>, woks are typically used only for<a href="http://en.wikipedia.org/wiki/Stir-fry" title="Stir-fry" class="mw-redirect" >stir-frying</a>, but they can actually be used for anything from steaming to <a href="http://en.wikipedia.org/wiki/Deep_frying" title="Deep frying" >deep frying</a>.</li>

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<h3 >Bakeware</h3>

<p >Bakeware is designed for use in the <a href="http://en.wikipedia.org/wiki/Oven" title="Oven" >oven</a> (for baking), and encompasses a variety of different styles of baking pans as <b>cake pans</b>, <b>pie pans</b>, and <a href="http://en.wikipedia.org/wiki/Bread_pan" title="Bread pan" ><b>loaf pans</b></a>.</p>

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<li ><b>Cake pans</b> include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking <a href="http://en.wikipedia.org/wiki/Cheesecake" title="Cheesecake" >cheesecake</a>.</li>

<li ><b><a href="http://en.wikipedia.org/wiki/Sheet_pan" title="Sheet pan" >Sheet pans</a></b>, <b><a href="http://en.wikipedia.org/wiki/Cookie" title="Cookie" >cookie</a> sheets</b>, and <b><a href="http://en.wikipedia.org/wiki/Swiss_roll" title="Swiss roll" >jelly-roll</a> pans</b>are bakeware with large flat bottoms.</li>

<li ><b>Pie pans</b> are flat-bottomed flare-sided pans specifically designed for baking <a href="http://en.wikipedia.org/wiki/Pies" title="Pies" class="mw-redirect" >pies</a>.</li>

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<li class="toclevel-1 tocsection-1" ><a href="http://en.wikipedia.org/wiki/Cookware#History" >1 History</a></li>

<li class="toclevel-1 tocsection-2" ><a href="http://en.wikipedia.org/wiki/Cookware#Cookware_materials" >2 Cookware materials</a>

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<li class="toclevel-2 tocsection-3" > <a href="http://en.wikipedia.org/wiki/Cookware#Metal" >2.1 Metal</a>  

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<li class="toclevel-3 tocsection-4" > <a href="http://en.wikipedia.org/wiki/Cookware#Aluminium" >2.1.1 Aluminium</a></li>

<li class="toclevel-3 tocsection-5" > <a href="http://en.wikipedia.org/wiki/Cookware#Copper" >2.1.2 Copper</a></li>

<li class="toclevel-3 tocsection-7" > <a href="http://en.wikipedia.org/wiki/Cookware#Stainless_Steel" >2.1.4 Stainless Steel</a></li>

<li class="toclevel-3 tocsection-8" > <a href="http://en.wikipedia.org/wiki/Cookware#Carbon_Steel" >2.1.5 Carbon Steel</a></li>

<li class="toclevel-3 tocsection-9" > <a href="http://en.wikipedia.org/wiki/Cookware#Non-stick" >2.1.6 Non-stick</a></li>

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<li class="toclevel-2 tocsection-10" ><a href="http://en.wikipedia.org/wiki/Cookware#Coated_and_composite_cookware" >2.2 Coated and composite cookware</a>

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<li class="toclevel-3 tocsection-11" >  <a href="http://en.wikipedia.org/wiki/Cookware#Enameled_cast_iron" >2.2.1 Enameled cast iron</a></li>

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<li class="toclevel-3 tocsection-12" >  <a href="http://en.wikipedia.org/wiki/Cookware#Enamel_over_steel" >2.2.2 Enamel over steel</a></li>

<li class="toclevel-3 tocsection-13" >  <a href="http://en.wikipedia.org/wiki/Cookware#Clad_aluminum_or_copper" >2.2.3 Clad aluminum or copper</a></li>

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<li class="toclevel-2 tocsection-14" ><a href="http://en.wikipedia.org/wiki/Cookware#Non-metallic_cookware" >2.3 Non-metallic cookware</a></li>

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<li class="toclevel-1 tocsection-15" ><a href="http://en.wikipedia.org/wiki/Cookware#Types_of_cookware_and_bakeware" >3 Types of cookware and bakeware</a>

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<li class="toclevel-2 tocsection-16" ><a href="http://en.wikipedia.org/wiki/Cookware#Cookware" >3.1 Cookware</a></li>

<li class="toclevel-2 tocsection-17" ><a href="http://en.wikipedia.org/wiki/Cookware#Bakeware" >3.2 Bakeware</a></li>

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<li class="toclevel-1 tocsection-18" ><a href="http://en.wikipedia.org/wiki/Cookware#List_of_cookware_and_bakeware" >4 List of cookware and bakeware</a></li>

<li class="toclevel-1 tocsection-20" ><a href="http://en.wikipedia.org/wiki/Cookware#Notes" >6 Notes</a></li>

<li class="toclevel-1 tocsection-21" ><a href="http://en.wikipedia.org/wiki/Cookware#References" >7 References</a></li>

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