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The work, a departure from machine-made commercial cutlery and hollowware, was named Martelé, from the French verb marteler, "to hammer".The line was made from 1896 through the 1930s by the Gorham Manufacturing Company of Providence, Rhode Island under the direction of Gorham's chief executive, Edward Holbrook, and his chief designer, William Christmas Codman who was brought over from England ...
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.
Copper and silver bond extremely well owing to their shared high electro-conductivity. Lining thickness varies widely by maker, but averages between 7 and 10 microns. The disadvantages of silver are expense and the tendency of sulfurous foods, especially brassicas, to discolor. Worn silver linings on copper cookware can be restored by stripping ...
The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. [2] Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.
The Renaissance of an Ancient Art, L. Stanley Grohs, A sale catalog of hand-wrought silver and pewter crafted by Porter Blanchard which were offered for sale in 1930 by S. G. Gump and Company of San Francisco, limited edition, 21 pages.
– Sieve and measuring spoon set – Bottle brush and (spoon) A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task.