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Notes on Specialty items: The 1 qt. Combination Pan can be identified by its straight walled construction, opposed to a Skillet's flared walls, and will be stamped "1 qt." on post-1968 pieces. 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 ...
A saucepan is one of the basic forms of cookware, in the form of a round cooking vessel, typically 3.5 to 4 inches (90 to 100 mm) deep, and wide enough to hold at least 1 US quart (33 imp fl oz; 950 ml) of water, with sizes typically ranging up to 4 US quarts (130 imp fl oz; 3.8 L), [1] and having a long handle protruding from the vessel.
The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire. Cheese knife: Used to cut cheese. Cheese slicer: Used to cut semi-hard and hard cheeses. It produces thin, even slices. Cheesecloth: To assist in the formation of cheese
Note this type of spittoon has a spout hole on the side for emptying. A spittoon (or spitoon ) is a receptacle made for spitting into, especially by users of chewing and dipping tobacco . It is also known as a cuspidor (which is the Portuguese word for "spitter" or "spittoon", from the verb "cuspir" meaning "to spit"), although that term is ...
A beak-spouted ewer (German: Schnabelkanne) is a ewer, jug, pitcher or flagon with a spout formed in the shape of a beak. Beak-spouted ewers were initially made and used by the Etrurians. The Celts imported some of these vessels and started to copy them. They developed variants according to their liking.
A bridge-spouted bottle from the Nasca culture, 100-300 AD Huaco figurative vessel of this form. The double spout and bridge vessel was a form of usually [1] ceramic drinking container developed sometime before 500 BC by indigenous groups on the Peruvian coast. [2]