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Another type of butter dish, a French butter dish, keeps butter fresh by using water to keep the butter away from the air, thereby keeping it fresh. [4] The water is placed into the base of the dish and the butter is put into a bell-shaped lid, creating an air seal.
Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes. Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam ...
Revere Ware 8" 1488 Breakfast Unit Egg Poacher with four removable stainless steel cups. Note the "lock on" cup handles, designed to accept any household fork. (Photo courtesy of Blane van Pletzen-Rands) Egg Poaching inserts and removable cups (1515 and 1520), either four or six, are placed into correspondingly sized Skillets.
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th-century French-designed pottery crock has two parts: a base that holds water, and a cup to hold the packed butter which also serves as a lid.
In American English, a pitcher is a container with a spout used for storing and pouring liquids. In English-speaking countries outside North America, a jug is any container with a handle and a mouth and spout for liquid – American "pitchers" will be called jugs elsewhere.