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Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table).
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. [ 1 ] [ 2 ] Kitchenware can also be used to hold or store food before or after preparation.
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Material: Sheet pans are made from various types of metal, but the best materials for most cooks and bakers are aluminum, stainless steel, aluminized steel and carbon steel, according to our experts.
By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the American colonies. Improvements in metallurgy during the 19th and 20th ...