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A caquelon (French: ⓘ), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word caquelon is from a Swiss French term originating in the 18th century derived from the Alsatian word kakel (akin to German Kachel , "glazed tile") referring to an earthenware ...
A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven. [1] Tian comes from the ancient Provençal word designating a terracotta cooking dish, and is also used to refer to food prepared in it. The word comes from the ancient Greek "teganon" (frying pan). [2]
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 and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
French faience, from Lunéville. Tin-glazing is the process of giving tin-glazed pottery items a ceramic glaze that is white, glossy and opaque, which is normally applied to red or buff earthenware. Tin-glaze is plain lead glaze with a small amount of tin oxide added. [1] The opacity and whiteness of tin glaze encourage its frequent decoration.
Cooking Performance: The best Dutch ovens excel at a wide range of cooking tasks, from braising meat to baking bread. To test each pot’s cooking abilities, we used it for three key tasks: high ...
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 in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. [1] The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since April 1967 by the German company Römertopf.
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