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The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. [2] Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus. Two cooking pots (Grapen) from medieval Hamburg c. 1200 –1400 AD Replica of a Viking cooking-pot hanging over a fire Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland
Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent; Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula; Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape. [29 ...
The word repoussé is French and means "pushed up", ultimately from Latin pulsare, which means "to push".Repoussage is the noun to refer to the technique, with repoussé being an adjective referring to a piece to which the technique has been applied (e.g. "repoussé work", "repoussé piece").
Bangjja (Korean: 방짜), also called notgeureut (놋그릇), yugi (Korean: 유기; Hanja: 鍮器), is a Korean type of hand-forged bronzeware. A complete set of bangjja includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or bangjja from other bronzeware is the alloy ratio between copper and tin.
Have extra blankets and warm clothing on hand. Poorly-insulated pipes can burst in cold weather, so check that yours are not frozen. Protect your car. Park your vehicle in a covered area or garage ...