"additional quarter inch of width. As an example, re-sellers and collectors of vintage Revere Ware may measure a utensil as being 9.25"" or 9 1/4"", when in fact the pot should properly be measured 9"". Skillets may also be improperly measured, as the cooking surface is slightly smaller than the marked or measured size. The marked skillet dimensions refer to interior circumference at the top most part of the flared walls, as the pans are designed to use a lid that coincides with this diameter. ""Lid Diameters"" can also lend to confusion, as the correct stainless steel lids of vintage"
"Frying pan A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used like a frying pan, it is designed for lower heat cooking methods, namely sautéing. Copper frying pans were used in ancient Mesopotamia. Frying"
"Frosting spatula A frosting spatula or palette knife is a kitchen utensil designed especially for the use of spreading a substance onto a flat surface, such as frosting on a cake. It is also an ideal tool for applying spreads onto sandwiches in mass quantities. The term 'palette knife' is common outside the USA, where the term 'frosting' is not generally used. However a palette knife as a culinary tool is not the same as a palette knife as used by artists. In Canada, the terms metal spatula and leveler are used also. The English television cook Delia Smith refers"
"were usually fish shaped. The term now refers to an implement used for turning fish and other foods when frying them, available in many materials such as stainless steel. In the US a fish slice is regarded as a type of spatula and may be called a turner. Fish slice (kitchen utensil) In British English, a fish slice is a kitchen tool with a wide flat blade with long holes in it, used for lifting and turning food while cooking. In American English, this is known as spatula. It was originally a serving implement for fish, usually made of silver,"
"Fish slice (kitchen utensil) In British English, a fish slice is a kitchen tool with a wide flat blade with long holes in it, used for lifting and turning food while cooking. In American English, this is known as spatula. It was originally a serving implement for fish, usually made of silver, antique examples of which commonly appear at auction. Fish slices were made of silver or Sheffield plate rather than steel to avoid the possibility of tainting the taste of the fish due a reaction between the fish and its lemon seasoning and the steel. After 1745 their outlines"
"pot”) are mainly used to cook meat or stew in the oven. Since its introduction in 1967, it has influenced cooking traditions in Germany and neighbouring countries. In Spanish cooking a ceramic roaster known as ""olla de barro"" is used. The ""pignata"" is a vase shaped pot used for cooking beside a fireplace or in a wood fired oven. Clay pots are used in various South American and Mexican recipes. Native American civilizations traditionally cooked in clay pots, although they fell out of favor after European settlers' introduction of metal cookware. In the modern United States some cooks choose to"
"in a potato pancake than food-processed potato shreds. In Jamaica and Belize, coconut graters are used as a traditional musical instrument (along with drums, fife, and other instruments) in the performance of kumina, jonkanoo, and sometimes mento. The cheese grater was invented by François Boullier in the 1540s in France with the idea that hard cheeses could still be used. Spiralizers are complex food-processing machines with grater-like mechanisms. These mechanisms rotate by the turn of a cluster to produce ribbons or noodles. Grater A grater (also known as a shredder) is a kitchen utensil used to grate foods into fine"
"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. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the American colonies. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced. At the 1968 Miss America protest,"
"Griddle A griddle is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications. In industrialized countries, a griddle is most commonly a flat metal plate, elsewhere typically a brick slab or tablet. A residential griddle may be composed of chrome steel, aluminum, or carbon steel. The vast majority of commercial grade griddles are made from A36 steel, though some are stainless steel or composites of stainless and aluminum. Almost all residential and commercial griddles are heated directly or indirectly by flame or electrical elements. Traditional griddles include"
"also varies. Many varieties of ""shichirin"" are made for different uses. In the Kansai region, they are also known as ""kanteki"". In North America, small BBQ cooking stoves resembling shichirin are referred to as ""hibachi"" or ""hibachi-style"", which in Japanese refers to a small heating device which is not usually used for cooking. It has been suggested that these grills were confusingly marketed as ""hibachi"" when they were introduced to North America. The word ""hibachi"" is also (incorrectly) used in some parts of the United States to refer to Japanese steak houses or teppanyaki ""iron hot plate"" restaurants. ""Shichirin"" can"
"United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves ""grill marks."" Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. Grilling may also be performed using stove-top ""grill pans"" which have raised metal ridges for the food to sit on, or using an indoor electric grill. A skewer, brochette, or rotisserie may be used to cook small pieces of food. The resulting food product is often called a"
"the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image. Casserole A casserole (French: diminutive of ""casse"", from Provençal ""cassa"" ""pan"") is a large, deep pan used both in the oven and as a serving vessel. The word"
"Most are designed with straighter sides than their stovetop cousins and include a lid. In this way they are a cross between a frying pan and a sauté pan. A modern electric skillet has an additional advantage over the stovetop version: heat regulation. The detachable power cord incorporates a thermostatic control for maintaining the desired temperature. With the perfection of the thermostatic control, the electric skillet became a popular kitchen appliance. Although it largely has been supplanted by the microwave oven, it is still in use in many kitchens. Frying pan A frying pan, frypan, or skillet is a flat-bottomed"
"Steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of food. Some of the world's earliest examples of steam cooking were found in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been"
"Red Cross stove The Red Cross stove is a kitchen or parlor stove used for cooking and heating mainly North American homes of the late 19th and early 20th century. The reason for the name ""Red Cross"" was because of the advertising logo, which featured a red Gothic cross. The ""Red Cross"" stove was manufactured in various versions and models from 1867 to 1930 by the Co-Operative Foundry Company of Rochester, New York, United States. This company made all kinds of heating stoves and cooking ranges, and had a catalogue that featured a Maltese red cross. It eventually went out"
"Kitchen stove A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. ""Cookstoves"" (also called ""cooking stoves"" or ""wood stoves"") are heated by burning wood or charcoal; ""gas stoves"" are heated by gas; and ""electric stoves"" by electricity. A stove with a built-in cooktop is also called a range. In the industrialized world, as stoves replaced open fires and braziers as a source of more efficient"
"Casserole A casserole (French: diminutive of ""casse"", from Provençal ""cassa"" ""pan"") is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. ""Casserole"" should not be confused with the word """"cacerola"""" which is Spanish for ""cooking pot"". In the United States and continental Europe casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato"
"was borrowed from Latin ""catillus"", diminutive form of ""catinus"" ""deep vessel for serving or cooking food"", which in various contexts is translated as ""bowl"", ""deep dish"", or ""funnel"". A modern stovetop kettle is a metal vessel, with a flat bottom, used to heat water on a stovetop or hob. They usually have a handle on top, a spout, and a lid. Some also have a steam whistle that indicates when the water has reached boiling point. Kettles are typically made with stainless steel, but can also be made from copper or other metals. In countries with 240 V mains electricity,"
"Pellet grill Pellet grills, sometimes referred to as pellet smokers, are outdoor cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens. Fueled by wood pellets, they can smoke as well as grill and bake using an electronic control panel to automatically feed fuel pellets to the fire, regulate the grill’s airflow, and maintain consistent cooking temperatures. Pellet grills have their beginnings in pellet stoves. During the 1973 oil crisis, an increased demand for affordable home heating spearheaded a push toward alternative heat sources, which would later include wood pellets. Wood pellets were invented in the United States"
"Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called ""grillspett"". In the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The ""grill"" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as ""broiling"" in North America. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1970s and"
"Kitchen utensil 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. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when"
"Kitchen utensil 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. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when"
"used in the kitchen (meat either being cut into pieces or cooked so that it could be pulled apart with the hands), with only hands, spoons, or chopsticks used at the table. Steak knife A steak knife is a sharp table knife, used for cutting steak. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table. Specialized steak knives emerged in America following World War II. Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing. With the decline in domestic workers (household servants),"
"Cruet A cruet (), also called a caster, is a small flat-bottomed vessel with a narrow neck. Cruets often have an integral lip or spout, and may also have a handle. Unlike a small carafe, a cruet has a stopper or lid. Cruets are normally made from glass, ceramic, or stainless steel. Cruets today typically serve a culinary function, holding liquid condiments such as olive oil and balsamic vinegar. They often have a filter built into them to act as a strainer, so that vinegar containing herbs and other solid ingredients will pour clear. Cruets also serve as decanters for"
"thrown from the open-top bowl, especially if too high a speed was used before they were mixed in. The contemporary Kenwood Cooking Chef includes all the following attachments in its purchase price as standard: K-Beater, power whisk, spiral dough hook, stirring tool, flexi beater, food processor, steamer basket, and blender. The kitchen machine remains very popular across the UK and Europe, and is slowly working into the US market where the KitchenAid, which is a similar kitchen tool, has a greater market share. In North America, the DeLonghi DSM5 and DSM7, and the Kenmore Elite Kitchen Machine (re-badged DSM5), are"
"rear. A kitchen stove, cooker, or cookstove is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven underneath or to the side that is used for baking. Traditionally these have been fueled by wood and one of the earliest recorded instances of a wood burning kitchen stove was the so-called stew stove (developed in 1735 by the French designer François de Cuvilliés and officially termed the Castrol Stove). More modern versions such as the popular Rayburn Range offer a choice"
"Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in ""chicken skewers"". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, ""brochette"" is a borrowing of the French word for skewer. In cookery, ""en brochette"" means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers;"
"Steak knife A steak knife is a sharp table knife, used for cutting steak. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table. Specialized steak knives emerged in America following World War II. Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing. With the decline in domestic workers (household servants), this upkeep became less feasible. Stainless steel became widespread following World War I, which did not require polishing, but did require sharpening due to manufacturing limits. Following World War II, serrated stainless"
"with a wooden or plastic handle to insulate them from heat. A cookie shovel is a specialty spatula with a larger blade, made for scooping cookies off their pan. A frosting spatula is also known as palette knife and is usually made of metal or plastic. Bowl and plate scrapers are sometimes called spatulas. In British English a spatula is similar in shape to a palette knife, without holes, in a flexible or detachable blade. In laboratories, spatulas and microspatulas are small stainless steel utensils, used for scraping, transferring, or applying powders and paste like chemicals or treatments. Many spatula"
"is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet"
"Kettle A kettle, sometimes called a tea kettle or teakettle, is a type of pot, specialized for boiling water, with a lid, spout, and handle, or a small kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. The word ""kettle"" originates from Old Norse ""ketill"" ""cauldron"". The Old English spelling was ""cetel"" with initial ""che-"" [t?] like 'cherry', Middle English (and dialectal) was ""chetel"", both come (together with German ""Kessel"" ""cauldron"") ultimately from Germanic ""*katilaz"", that"
"in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves. A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine; it tends to"
"roadside stands around the world. Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in ""chicken skewers"". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, ""brochette"" is a borrowing of the French word for skewer. In cookery, ""en brochette"" means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled"