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Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...
Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. [14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15]
A lantern is a source of lighting, often portable. It typically features a protective enclosure for the light source – historically usually a candle, a wick in oil, or a thermoluminescent mesh, and often a battery-powered light in modern times – to make it easier to carry and hang up, and make it more reliable outdoors or in drafty interiors.
Generally within the classic batterie de cuisine a vessel designated "pot" is round, has "ear" handles in diametric opposition, with a relatively high height to cooking surface ratio, and is intended for liquid cooking such as stewing, stocking, brewing or boiling. Vessels with a long handle or ear handles, a relatively low height to cooking ...
The pole that the lighting is mounted on is generally at least 30 m (98 ft) tall (under this height it is referred to as conventional lighting system), [1] while the lighting consists of a luminaire ring surrounding the pole with one or several independent lighting fixtures mounted around it. Most units have four, six or eight lights in the ...