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Cookware and bakeware are types of food preparation containers commonly found in the kitchen.
Cookware comprises cooking vessels, such as saucepans and fry pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. The terms cookware and bakeware are not exclusive, and it is possible for a single utensil to be used as both cookware and bakeware.
Contents
- 1 History
- 2 Metal cookware
- 3 Non-metallic bakeware
- 4 Coated and composite cookware
- 5 Types of cookware
- 6 Types of bakeware
- 6.1 List of cookware and bakeware
- 7 References
- 8 See also
- 9 External links
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History
Knowledge of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines.
Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, it was possible to prepare a small pit lined with stones and filled with water. Heated stones could then be placed in the water to raise its temperature. In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed at the end with clay would have provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7000 BC. A final cooking vessel available to early civilizations were the stomachs from animals killed by hunters.
The development of earthenware pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and latter pottery glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even designed to be placed directly into a fire or coal bed. The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks with a spit employed for roasting.
By the 17th Century, it was common for a western kitchen to contain a number of skillets, baking pans, a kettle, and several pots along with a variety of pot hooks, and trivets. In the American colonies, these items would commonly be produced by a local blacksmith from iron while brass or copper vessels were common in Europe and Asia. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum to be economically produced.
Metal cookware
- Aluminum
- Aluminum is a lightweight metal with very good thermal conductance. It does not rust, and is resistant to many forms of corrosion. Aluminum can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cuase oxidation of non-anodized aluminum. Since 1965 circumstantial evidence has linked Alzheimer's disease to aluminum, but to date there is no proof that the element is involved in causing the disease. Aluminum is commonly available in sheet, cast, or anodized forms.
- Sheet aluminum is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or branze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum.
- Cast aluminum produces a thicker product than sheet aluminum that is suitable for saucepots, dutch ovens, and heavywieght baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminum has a lower thermal conductivity than sheet aluminum.
- Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that hard and non-reactive. It is used for saute pans, stockpots, saute pans, roasters, and dutch ovens.
- Copper
- Classically in Western cooking, the best pots were made out of a thick layer of copper for good conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sauteing.
- Cast Iron
- Cast iron provides cookware that is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, spinach cooked on bare cast iron will turn black.
- Cast iron is a porous material and requires seasoning before use. Seasoning creates a thin layer of fat and carbon over the iron that coats the surface and prevents sticking. Although cast iron cookware can be washed with soap, it should not be soaked or left wet.
- Stainless Steel
- 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 equipment. Stainless steels virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor.
- Carbon Steel
- Carbon Steel cookware can be made from thin sheets of material while still withstanding very high heat. This allows for rapid heating, but carbon steel does not distribute heat as well as other materials. Carbon steel is often used for woks and crepe pans.
Non-metallic bakeware
Non-metallic bakeware can be used in both conventional and microwave ovens.
Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process.
Borosilicate glass, such as Pyrex, are safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process.
Glass-ceramics are used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their
near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.
Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C) [1]. It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.
Coated and composite cookware
Enameled cast iron is a cast iron cooking vessel covered with a porcelain surface. This creates a piece that has the heat distribution properties of cast iron combined with a non-reactive, non-stick surface.
Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, sandwiched between a non-reactive material, such as stainless steel. This provides much of the functionality of tinned-copper pots for a fraction of the price.
Modern cooking pans are frequently coated with a substance such as Teflon in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans cannot be used at high temperatures. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking.
Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking or harsh scouring pads or chemical abrasives when cleaning. Also, use of nonstick cookware, such as Teflon and Silverstone, has been implicated in cancer. [2]
Types of cookware
Cooking pans are typically circular, with handles, and come in a variety of sizes
Small pots with taller sides are called saucepans and are measured by volume (usually 1–4 quarts). As saucepans get larger, they are called sauce-pots or soup pots (3–12 quarts). Saucepots with sloping sides are called Windsor pans, which provide quicker evaporation than straight sides. Large pots that are wide and shallow are called braisiers; ones that are taller than they are wide are called stockpots (12-36 quarts).
Shallow pans with a single long handle are called saute pans, frypans, frying pans, or skillets, and are generally measured by diameter. Frypans with a gentle, rolling slope are sometimes called omelette pans.
A griddle is a flat plate of metal used for cooking. It may be permanently attached to its heat source similar to a hot plate or an electric frying pan.
People have used a variety of cooking pans and pots for food preparation throughout history. Other vessels for cooking include woks, double boilers, and bains-marie.
Types of bakeware
Baking pans are designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans. These are often made from light or medium gauge metal.
Cake pans can include square pans, round pans, and specialty pans such as angel food cake pans and springform pans often used for baking cheesecake.
Casserole dishes are commonly made of glazed ceramics or pyrex. They have high sides and usually have handles.
Roasters or roasting pans are a casserole variant with higher sides designed for roasting of meats. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven.
Sheetpans or cookie sheets are bakeware with large flat surfaces.
List of cookware and bakeware
- Angel food cake pan
- Baking pan
- Chip pan
- Cookie sheet
- Cooking pot
- Double boiler
- Dutch oven
- Frying pan (also called Skillet)
- Kettle
- Pan
- Pressure cooker
- Roasting pan
- Roasting rack
- Saucepan
- Saute pan
- Souffle dish
- Springform pan
- Wok
References
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See also
- List of food preparation utensils
- Pressure cooking
External links
- Bakeware and cookware from Hormel
- Cooking For Engineers - Focus on Common Materials of Cookwarede:Pfanne
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