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[2] [3] [4] originally manufactured by a foundry in the town of Cousances-les-Forges in northeastern France. [5] [1] The Cousances foundry began making cast iron pans in 1553. [6] Four centuries later, in 1957, the brand was acquired by Le Creuset. [7] Cookware under the Cousances brand continued to be manufactured by Le Creuset into the early ...
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
A Farberware-brand minute timer. Russian immigrant Simon Farber founded S. W. Farber, Inc., in 1897 manufacturing gift trays and racks. [3] The company was officially founded in 1900 and started as a match peddler located on the Lower East Side of Manhattan. It later expanded to Brooklyn, opening a plant there and inventing a clamp-on light.
Copper saucepan without lid Saucepan with a lid. A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.
According to Frank Hamilton Cushing, Native American cooking baskets used by the Zuni (Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by Havasupai in 1881. Roasting baskets covered with clay would be filled with wood coals and the product to be roasted. When the thus-fired ...
A spring arrangement holds the lid in place until the pressure forms and holds the lid tightly against the body, preventing removal until the pressure is released. Gaskets (sealing rings) require special care when cleaning (e.g., not washed with kitchen knives), unlike a standard lid for a saucepan. Food debris, fats, and oils must be cleaned ...