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Stock pot – a generic name for one of the most common types of cooking pot used worldwide; A ttukbaegi filled with sundubu-jjigae. Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. [35] [36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. [37]
Stock pot is a generic name for one of the most common [citation needed] types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the ...
The capacity of the container can be anywhere from 0.5 litres (for indoor household plants) to 10 litres (for general garden use). It is usually made of metal , ceramic or plastic . At the end of the spout, a "rose" (a device, like a cap, with small holes) can be placed to break up the stream of water into droplets, to avoid excessive water ...
This is also the most common size elsewhere, labeled as 18.9 liters in countries that use the metric system. Originally, these bottles were manufactured at 3,5 or 6 US gallon capacity (11.4, 18.9 or 22.7 liters) and supplied to rented water cooler units. [4]
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A 15 US gal (57 L) carboy is usually called a demijohn (in the Philippines, dama juana [10]). In Britain, "demijohn" refers to a 1-imperial-gallon (4.5 L) glass brewing vessel. Brewing