Cookware
Cookware
Cookware (/ˈkʊkˌwɛər/) refers to various types of containers found in the kitchen, used for cooking food. These include pots, pans, and other cooking utensils.
Etymology
The term "cookware" is a compound word, derived from the words "cook" and "ware". "Cook" comes from the Old English 'cōcian', meaning 'to prepare food by heating', while "ware" comes from the Old English 'waru', meaning 'manufactured goods'.
Types of Cookware
There are various types of cookware, each with its own specific use. Some of the most common types include:
- Saucepan: A deep cooking pan with a handle, used for boiling or simmering food.
- Frying Pan: A flat-bottomed pan used for frying, searing, and browning foods.
- Stock Pot: A large pot used for preparing stock or soup.
- Dutch Oven: A thick-walled cooking pot with a tight-fitting lid, often made of cast iron.
- Roasting Pan: A large, high-sided pan used for roasting meat and vegetables.
- Wok: A versatile round-bottomed pan, originating from China, used in a variety of cooking techniques.
Materials
Cookware can be made from a variety of materials, each with its own advantages and disadvantages. Some of the most common materials include:
- Stainless Steel: Durable, non-reactive, and resistant to rust and corrosion.
- Cast Iron: Excellent heat retention and distribution, but requires regular seasoning to prevent rust.
- Copper: Excellent heat conductivity, but reactive with acidic foods.
- Aluminum: Lightweight and excellent heat conductivity, but can react with acidic foods.
- Non-stick: Easy to clean and requires less oil for cooking, but can be easily scratched and damaged.
Related Terms
- Bakeware: Items used for baking, such as cake pans and cookie sheets.
- Cutlery: Utensils used for eating or serving food, such as knives, forks, and spoons.
- Kitchenware: General term for tools and equipment used in the kitchen.
External links
- Medical encyclopedia article on Cookware
- Wikipedia's article - Cookware
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