pans

Cookware and bakeware are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware.
The choice of material for cookware and bakeware items has a significant effect on the item's performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation.
Both the cooking pot and lid handles can be made of the same material but will mean that, when picking up or touching either of these parts, oven gloves will need to be worn. In order to avoid this, handles can be made of non-heat-conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry.
A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that avoids condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.

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  1. E

    Looking for safe pan for cooking

    Hello, i am switching from gas to inductive plate (elecriticty), but i don't have it yet. I will need pan compatible with both! It incredibly hard to find healthy pan, there are no information almost no studies. I have chronic pain anyways and don't have strength to research this. SO i am...
  2. B

    I have a thing for baking sheet pans. not what you think.

    I LOVE me a restaurant supply house. I get my baking sheets there. half pan sheets? dunno. I use them all the time. I recently bought some tiny ones. 1/8th sheets? ahhh, gotta love them fractions! they have been instrumental in making my kitchen life better. thawing something in the...
  3. GadgetGuy

    What type of Cake pans do you have?

    I have a set of THESE, Pioneer Woman cake pans. They are very sturdy, deep & strong! I got so tired on those puny thin cake pans that look so flimsy & small!! These new ones are 9 inches wide & about 3 inches deep. Where what used to total 3 dinky cake pans to make a tall cake, you'd now only...
  4. S

    First step on new pans

    Long story short... want to start buying out first new pans in a long time in response to replacing our gas hob with induction. Used to own some decent anodised aluminium pans but obviously these won't work with induction and want to avoid something that looks similar. So with a decent but not...
  5. Herbie

    Baking/roasting pans

    Morning Glory I bought the saucepans + frying pan you recommend. They are brilliant. Thank you so much for the recommendation. I got my mum some too as she was in need of a new set. So my next quest is to get decent baking and roasting tins/pans. I'm having to borrow mum's for Christmas (they...
  6. TastyReuben

    Condition of pots and pans

    I was recently reading a Serious Eats/Food Lab post, and in the series of pics that Kenji Lopez Alt included was a black baking rack. In the comments, someone chided him over using a coated baking rack, saying that the coating invariably flakes off and into the food. KLA humorously pointed...
  7. flyinglentris

    Cookware (Pots, Pans, Griddles, etc.)

    A long time ago, I bought my first cookware set, a T-Fal set that is for stove top only. This T-Fal set does not work on induction cook tops and includes a 5 qt. Dutch oven pot, a 10" frying pan, 7.5" frying pan, 10.25" griddle pan, a 2 qt. sauce pan and a 1 qt. sauce pan. I hardly ever use...
  8. TastyReuben

    What Pie Pans Do You Favor?

    For a long time, I struggled with getting good browning on my pie crusts, and I cycled through a host of different pie pan material trying to improve it. I've tried ceramic, glass, nonstick metal, disposable foil, and finally settled on stainless steel. That, along with a couple of other...
  9. flyinglentris

    French Baking Baguette Pans

    Has anybody used French Baking Baguette Pans for their baguette breads? Do you have a preference for the type of pan, number of slots, etc.?
  10. Morning Glory

    The pan I use most

    I was thinking about this today and realised that I probably use a deep sided frying pan more than anything else. But its not because I'm frying all the time. Its just that its a convenient size for making a meal for two - or even one. When the kids were at home I used a big chef's pan almost...
  11. MrsDangermouse

    Review GreenPan Venice Pro Ceramic Non-Stick Chefs Pan

    I've been using a Tefal chefs pan for years (they call it a stirfry pan), but they don't last long: either the teflon non-stick deteriorates or the handles get a bit wobbly. I probably end up replacing them every 5 years or so.....they're my go-to pan for most things so they do get a lot of...
  12. M

    Pots and pans recommendations?

    I'm looking to buy some new cookware. Nonstick lidded pot, kettle, and saucepan, 3 to 6 Qt size. No ironware. Problem is I require the lids to be all-metal, and Google is not being cooperative....seems the days of a custom search to exclude glass lids are gone. I don't buy cookware with glass...
  13. Morning Glory

    Enameled Cast Iron Cookware

    Until recently, I've never got on well with enameled cast iron cook ware. My friend has a set of Le Creuset and I use that quite a lot when I stay with him. I find it is a bit heavy for me as I have arthritic wrists. However, as I've become more experienced as a cook I've grown to rather enjoy...
  14. P

    Recommended kitchen tools

    Hey everyone! I've recently gotten my own apartment but I am dangerously low on quality kitchen gear. At the moment I only have one charred skillet from the 50's and a few knives of varying degrees of usefulness. Does anyone have any recommendations for pans or cutlery? Much appreciated!
  15. Shaun

    Do you use metal, wooden or plastic utensils with your pans?

    If I put a metal utensil within 10cms of a pan at home the wife tells me off and swaps it out for a wooden one before I get chance to blink. She tells me the metal utensils damage the pans, and whilst I can see the logic of what she's saying, is it true? Surely pots and pans can withstand a...
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