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  2. Haybox - Wikipedia

    en.wikipedia.org/wiki/Haybox

    German haybox from the end of the 19th century. A haybox, straw box, fireless cooker, insulation cooker, wonder oven, self-cooking apparatus, norwegian cooker or retained-heat cooker is a cooker that utilizes the heat of the food being cooked to complete the cooking process.

  3. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    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.

  4. Thermal cooking - Wikipedia

    en.wikipedia.org/wiki/Thermal_cooking

    A vacuum flask cooker with the pot inside. In the mid-1990s steel thermal cookers were developed in Asia, [3] consisting of two stainless steel pots, one within the other. The inner pot is used to bring the food to the boil and the insulated outer pot is used as the container to retain heat and continue the cooking process.

  5. CorningWare - Wikipedia

    en.wikipedia.org/wiki/CorningWare

    The lids of CorningWare are typically made of Pyrex. Though some early lids were made of Pyroceram, most subsequent covers have been made of borosilicate or tempered soda-lime glass. Unlike the cookware, these lids have a lower tolerance for thermal shock and cannot be used under direct heat.

  6. Straw - Wikipedia

    en.wikipedia.org/wiki/Straw

    Straw is an abundant agricultural waste product, and requires little energy to bale and transport for construction. For these reasons, straw bale construction is gaining popularity as part of passive solar and other renewable energy projects. [3] Wheat straw can be used as a fibrous filler combined with polymers to produce composite lumber. [4]

  7. Oven bag - Wikipedia

    en.wikipedia.org/wiki/Oven_bag

    In 1998, a study measured the migration of non-volatile and volatile compounds from oven bags to chicken. As much as 16% of the nylon from microwave and roasting bags were observed in the chicken after roasting at 200 °C (392 °F) for two hours and as much as 0.08% of the total 2-cyclopentyl cyclopentanone content in the bags were observed. [4]