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Ladle — with a deep bowl and a long handle attached at a steep angle, to scoop and convey liquids; Mote spoon. Mote spoon — perforated, used to sieve loose tea from a cup; handle finial has a spike to unclog the teapot spout
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
A ladle is a large, deep spoon, often used in the preparation and serving of soup, stew, or other foods. [ 1 ] Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl.
A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. Lemon squeezer: A juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl. Lobster pick: Lobster fork
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
Measurements taken from the exterior of the walls often include the extra material of the rolled lip, giving the illusion of an additional quarter inch of width. As an example, re-sellers and collectors of vintage Revere Ware may measure a utensil as being 9.25" or 9 1/4", when in fact the pot should properly be measured 9".