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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.
These may be permanently attached to a heat source, similar to a hot plate. Saucepans are round, vertical-walled vessels used for simmering or boiling. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "soup pots" (3–12 litres). Saucepans and saucepots are ...
A Sèvres soup tureen and tray. Sèvres porcelain, National Gallery of Victoria, Australia Silver-gilt tureen, Paris, 1769–70 An Émile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle.
A rice bowl, a soup bowl, two or three small dishes with accompanying foods, and two or three condiment dishes for person would be typical. Various serving bowls and platters would also be set on a table for a typical meal, along with a soy sauce cruet , a small pitcher for tempura or other sauce, and a tea setting of tea pot, tea cups and tea ...
Egg spoon — for eating soft boiled eggs; with a shorter handle and bowl than a teaspoon, and a bowl broadly round across the end, rather than pointed, intended to enable the user to scrape soft-boiled egg out of the shell; Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons
The locking mechanism helps avoid spills when carrying soup to a sick friend or chili to a game day — no need to transfer the molten meal to a separate container for transport. ... cause the lid ...