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  2. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to ...

  3. Cake stand - Wikipedia

    en.wikipedia.org/wiki/Cake_stand

    The displaying cake stand raises the cake or pastry to make it more visually appealing. [6] The cake stand can serve as a centerpiece. The cake stand also provides more table space for dinnerware by elevating the cake into a higher dimension. Decorator cake stand: Decorator cake stand. The decorator cake stand aids in the process of cake ...

  4. Mortar and pestle - Wikipedia

    en.wikipedia.org/wiki/Mortar_and_pestle

    A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (/ ˈ m ɔːr t ər /) is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite.

  5. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    A gas grill burner is the central source of heat for cooking food. Gas grill burners are typically constructed of: stainless steel, aluminized steel, or cast iron, occasionally porcelain-coated. Burners are hollow with gas inlet holes and outlet 'ports'. For each inlet there is a separate control on the control panel of the grill.

  6. Bento - Wikipedia

    en.wikipedia.org/wiki/Bento

    A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).

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