Cookware and bakeware

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Two cooking pots ("Grapen") from medieval Hamburg.
An anodized aluminium sauté pan

Cookware and bakeware is the name of different tools, which are used to prepare cooked food. In modern times, a stove or oven generates heat, it is not seen as cookware. Different containers are then used to heat the food. Commonly these are frying pans, and cooking pots. If these tools are used for baking, they are usually called bakeware.

People have used different forms of cookware and bakeware for at least 19.500 years.[1]

Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms,[2] and may be physically combined with other metals.

Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. But cast iron may have chemical reactions with high acid foods such as wine or tomatoes. Also, some foods (such as spinach) cooked on bare cast iron will turn black.

References[change | change source]

  1. Wu, X.; Zhang, C.; Goldberg, P.; Cohen, D.; Pan, Y.; Arpin, T.; Bar-Yosef, O. (2012). "Early pottery 20,000 years ago in Xianrendong Cave, China". Science. 336 (6089): 1696–1700. Bibcode:2012Sci...336.1696W. doi:10.1126/science.1218643. PMID 22745428.
  2. Williams, Chuck 1986. The Williams-Sonoma Cookbook and Guide to Kitchenware. Random House. ISBN 978-0-394-54411-3, p8/9.