This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics.[1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished.[2]
Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water.[3]
Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
Billycan – a lightweight cooking pot in the form of a metal bucket[4][5][6] commonly used for boiling water, making tea or cooking over a campfire[7] or to carry water.[6]
Bratt pan – large cooking receptacles designed for producing large-scale meals.[8] They are typically used for braising, searing, shallow frying and general cooking.[9]
Bread pan – also called a loaf pan, a pan specifically designed for baking bread.[10][11]
Casserole – a large, deep dish used both in the oven and as a serving vessel.[13] 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.
Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.
Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region.[15]
Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
Chafing dish and stand, circa 1895,[16] Victoria and Albert Museum, London
Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes.
Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table.[17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier.[18] The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.
Chip pan – a deep-sided cooking pan used for deep-frying
Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sač. The sač is covered with ashes and live coals.
Dolsot – a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice).[19][20][21] In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.[22]
Dutch oven – a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well. Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim,[23] and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron.[24][25]
Fish kettle – a large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids
Frying pan – a flat-bottomed pan used for frying, searing, and browning foods
Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan.
Gamasot – a big, heavy pot or cauldron used for Korean cooking[26][27]
Gastronorm - standardised nesting trays, typically of stainless steel but also available in plastic and occasionally ceramic, used in commercial catering for a wide range of uses. This can include food prep, boiling, baking, steaming, draining and straining, storing, and serving. They are often paired with a bain-marie for heating and warming, or a Chafing dish for serving. The standard fractional sizing allows a fixed size holder to be subdivided into multiple sized containers without wasted space as would occur with round containers.
Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking.[28] Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as handi biryani.
Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent
Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula
Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape.[29]
Porringer – a shallow bowl, 4–6 inches (10–15cm) in diameter, and 1.5–3 inches (3.8–7.6cm) 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. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan.
Potjie – a small pot used for cooking portions of stew
Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container.[35][36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations.[37]
Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked.
Tapayan (or tempayan) – a large earthen jar in island Southeast Asia used for cooking, fermentation, and storing water.
Terrine – glazed earthenware (terracotta) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
Ttukbaegi – a type of oji-gureut,[39] which is an onggi coated with brown-tone ash glaze.[40][41][42] The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.[43]
Dallah – a traditional Arabic coffee pot used for centuries to brew and serve Qahwa (gahwa), an Arabic coffee or Gulf coffee made through a multi-step ritual, and Khaleeji, a spicy, bitter coffee traditionally served during feasts like Eid al-Fitr.[44]
Jebena – a container used to brew coffee in the Ethiopian and Eritrean traditional coffee ceremony
A cup of Turkish coffee, served from a copper cezve, in Turkey
Food steamers are used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming.
Couscoussier – a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous.[45]
All-Clad – At the time of its founding, All-Clad used a patented "roll bonding" process in which metals are sandwiched together and then formed into a cooking vessel. The company derived its name from this cladding process, which is applied not only on the bottom but extends all the way up the sides of each cooking vessel. The company has been issued several patents by the United States Patent and Trademark Office (USPTO).[46]
Chue Chin Hua – an aluminium cookware and metal producing company in Thailand
Cousances – French cookware manufacturer, known for enameled cast iron pans (cocotte in French). The company was formed in 1553 and was acquired by Le Creuset in 1957.
Descoware – a brand of porcelain-coated cast iron cookware
Le Creuset – a French cookware manufacturer best known for its colorfully-enameled cast-iron cookware "French ovens", also known as "casseroles" or "Dutch ovens"
Revere Ware – a line of consumer and commercial kitchen wares introduced in 1939 by the Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles.
Staub – a brand of enameled cast iron cookware and bakeware that was originally headquartered in Turckheim, Alsace, France
Visions – a brand of transparent stove top cookware originally created by Corning France and released in Europe during the late 1970s and in other markets beginning a short time later.
Wonder Pot – an Israeli invention for baking on top of a gas stove rather than in an oven. It consists of three parts: an aluminium pot shaped like a Bundt pan except smooth-sided rather than fluted, a hooded cover perforated with venting holes, and a thick, round, slightly domed metal disc with a center hole that is placed between the pot and the flame.
Black, S. J. S. 2010 “'Tried and Tested’: community cookbooks in Australia, 1890-1980” Thesis (Ph.D.) -- University of Adelaide, School of History and Politics
Farrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Australian Literature 10 (2010)
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