Cookware and bakeware

Sheetpans or cookie sheets are bakeware with large flat surfaces. dc may stand for:. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven. DC may stand for:. Roasters or roasting pans are a casserole variant with higher sides designed for roasting of meats. dc Talk, a christian music group. They have high sides and usually have handles. dc (Unix), Unix command line RPN based calculator.

Casserole dishes are commonly made of glazed ceramics or pyrex. Golden Air in IATA airline designators. Cake pans can include square pans, round pans, and specialty pans such as angel food cake pans and springform pans often used for baking cheesecake. Sega Dreamcast, Sega video game console. These are often made from light or medium gauge metal. Douglas Aircraft commercial series. Baking pans are designed for use in the oven (for baking) and encompass a variety of different styles of bakeware such as cake pans, pie pans, and loaf pans. Dot-com, an Internet related term.

Other vessels for cooking include dutch ovens, woks, double boilers, doufeus and bains-marie. Domain controller, a role for a server on a Windows network. People have used a variety of cooking pans and pots for food preparation throughout history. Doctor of Chiropractic, a health care profession. It may be permanently attached to its heat source similar to a hot plate or an electric frying pan. Distrito Capital (Bogotá, D.C.). A griddle is a flat plate of metal used for cooking. District of Columbia, the capital of the United States.

Frypans with a gentle, rolling slope are sometimes called omelette pans. District court. Shallow pans with a single long handle and sloped sides are called frypans, frying pans, or skillets, and are generally measured by diameter. Distributed computing. Large pots that are wide and shallow are called braisiers or casseroles if they have two handles, and sauté pans if they have a single long handle; pots that are taller than they are wide are called stockpots (12-36 quarts). Direct current, used in electricity. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing. Directly compressible material, used as a tabletting aid.

Saucepans with sloping sides are called Windsor pans, and saucepans with rounded sides are called sauciers. Direct connect file-sharing application. Saucepans and saucepots are measured by volume (usually 1–8 quarts). Difficulty Class, a basic concept of the d20 System of role-playing game mechanics. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 quarts). Dielectric constant, an electrical term. Saucepans generally have one long handle. Detective Constable, a rank of Constable in the Criminal Investigation Department of British Police and the Special Branch of British and Indian Police.

Small pots with vertical sides about the same height as their diameter are called saucepans (or just "pots"). Dental corps. [2] [3]. Dick Chompers, an organized crime gang in Brooklyn, New York City. Also, chemicals used in the manufacture of nonstick cookware, such as Teflon and Silverstone, have been implicated in cancer and birth defects, and have been found in breast milk in various cities in the United States. Democrazia Cristiana, a political party in Italy. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning. DC Shoes, a skateboarding apparel manafacturer.

Nonstick coatings tend to degrade over time, and require vigilant care and attention. DC Comics, a comic book publisher whose name is derived from one of its flagship titles, Detective Comics. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking. Dartmouth College in Hanover, New Hampshire. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. Da capo, a musical term. Additionally, nonstick pans cannot be used at high temperatures. Axiom of dependent choice in set theory (mathematics).

A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Augustin Pyrame de Candolle in binomial nomenclature. This has advantages and disadvantages for flavor and ease of use. Modern cooking pans are frequently coated with a substance such as Teflon in order to minimize the possibility of food sticking to the pan surface. This provides much of the functionality of tinned-copper pots for a fraction of the price.

Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, sandwiched between a non-reactive material, such as stainless steel. This creates a piece that has the heat distribution properties of cast iron combined with a non-reactive, non-stick surface. Enameled cast iron is a cast iron cooking vessel covered with a porcelain surface. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.

Its flexibility is advantageous in removing baked goods from the pan. It melts around 930°F (500°C), depending upon the fillers used. Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C) [1]. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.

While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Glass-ceramics are used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. The clear glass also allows for the food to be seen during the cooking process. Borosilicate glass, such as Pyrex, are safe at oven temperatures.

Unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process. Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Non-metallic bakeware can be used in both conventional and microwave ovens. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminum to be economically produced.

In the American colonies, these items would commonly be produced by a local blacksmith from iron while brass or copper vessels were common in Europe and Asia. 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. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks with a spit employed for roasting. The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured although adoption of the new cookware was slow due to the much higher cost.

The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even designed to be placed directly into a fire or coal bed. Coating the earthenware with some type of plant gum, and latter pottery glazes, converted the porous container into a waterproof vessel. The development of earthenware pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. A final cooking vessel available to early civilizations were the stomachs from animals killed by hunters.

Bamboo tubes sealed at the end with clay would have provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7000 BC. In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Heated stones could then be placed in the water to raise its temperature. For people without access to natural heated water sources, such as hot springs, it was possible to prepare a small pit lined with stones and filled with water.

Of greater difficulty was finding a method to boil water. Examples of similar techniques are still in use in many modern cuisines. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting.

It has been possible to extrapolate likely developments based on methods used by latter peoples. History of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. . The terms cookware and bakeware are not exclusive, and it is possible for a single utensil to be used as both cookware and bakeware.

Bakeware comprises cooking vessels intended for use inside an oven. Cookware comprises cooking vessels, such as saucepans and fry pans, intended for use on a stove or range cooktop. Cookware and bakeware are types of food preparation containers commonly found in the kitchen. URL accessed on October 14, 2005..

Alzheimer's Society. Facts about dementia. Aluminium and Alzheimer's disease. ISBN 0-394-54411-0..

The Williams-Sonoma Cookbook and Guide to Kitchenware, Random House. Chuck Williams (1986). ISBN 0-517-57186-2.. Food in History, Crown Publishers.

Reay Tannahill (1988). ISBN 0-06-011563-7.. The Cooks' Catalogue, Harper & Row. (1975).

James Beard, et al. Wok. Stock pot. Springform pan.

Soufflé dish. Sauté pan. Saucepan. Roasting rack.

Roasting pan. Pressure cooker. Pan. Kettle.

Frying pan (also called Skillet). Dutch oven. Doufeu. Double boiler.

Crepe pan. Cooking pot. Cookie sheet. Chip pan.

Baking pan. Angel food cake pan.