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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]
A one-two person Trangia 27, aluminium. The standard stove set includes a base, which lifts the burner off the ground and has vents to provide airflow, and a windscreen, which protects the pot and flame (the latter leading to its Swedish nickname, the "stormkök", or "storm kitchen").
The next layer of the set was a large canteen/cooking pot with a wire handle, then a smaller saucepan-type component with a 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. This variant was often called "VDV ...
WearEver Cookware [2] helped aluminum consumption by introducing one of the first widely accepted and available aluminum based consumer products of their time. [3] Initially this cookware was sold door-to-door by college students and would later be purchased in large quantities by organizations. [ 3 ]
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They may be as small as a set of outdoor cooking equipment that can take only a few minutes to set up; as basic as folding tables with a portable kitchen range, ration heating unit, and food containers; or as large as a tent-based kitchen with a full set of appliances that may take up to an hour to fully set up for food preparation. [3]