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In a light form and heated over a spirit lamp, a chafing dish could also be used for cooking various dainty dishes at table [1] —of fish, cream, eggs or cheese—for which silver chafing dishes with fine heat-insulating wooden handles were made in the late 19th century, when "chafing-dish suppers" became fashionable, even in households where ...
This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use.
Corelle is best known for its three-layered glass. Nevertheless the Corelle product line includes items of other materials, such as stoneware and plastic. Vitrelle is the brand name specific to the three-layered glass material. The outer layers are clear glass, while the inner layer is opaque white.
Sizes from dinner plate (bottom of stack) to saucer (top of stack) Modern plates for serving food come in a variety of sizes and types, such as: [3] Dinner plate (also full plate, meat plate, joint plate): large, 9–13 inches (23–33 cm) in diameter; [4] only buffet/serving plates are larger. This is the main (at times only) individual plate.
A cloche (from the French for "bell") is a tableware cover, sometimes made out of silver though commercially available as glass, stoneware, marble, or other materials. They often resemble a bell, hence the name. [1]
Chinese Ming dynasty blue-and-white porcelain dish with a dragon Group of 13th-century pieces of Longquan celadon. In Japan, the Jōmon period has a long history of development of Jōmon pottery which was characterized by impressions of rope on the surface of the pottery created by pressing rope into the clay before firing. Glazed Stoneware was ...