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Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes; Rice cooker; Roasting pan; Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served; Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes. [32] [33] Slow cooker
In 1953 S. Donald Stookey of the Corning Research and Development Division accidentally discovered Pyroceram, a white glass-ceramic material capable of withstanding a thermal shock of up to 450 K (840 °F). He was working with photosensitive glass and placed a piece in a furnace, planning on heating it to 600 degrees Fahrenheit.
Glass ceramic is used to make products such as Corningware and Pyroflam, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stove top.
Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars. [2] Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a cooking torch.
Soufflés are generally baked in ramekins or soufflé dishes: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides and fluted exterior borders. The ramekin, or another baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking. [6]
The egg is broken into an egg coddler, porcelain cup or ramekin with a lid, and cooked using a bain-marie.The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily.