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Cookware and bakeware a re types o f food preparation containers
, commonly found in
a kitchen . Cookware comprises co oking vessels, such as sa
ucepans and frying p ans ,
intended for use on a stove or range cooktop . Bakeware
comprises cooking vessels i ntended
for use inside anoven
. Some u tensils ar e co nsidered both co okware a nd
bakeware.
The c hoice of material for cookware a nd b akeware i tems h as
a s ignicant effect on the item's
performance (and c ost), particularly in terms o f thermal
conductivity and how much food
sticks to the item when in use. Some choices o f material also
require special pre-preparation
of the sur face—known as seasoning —before t hey are u sed for
food preparation .
Both the cooking pot and lid handles can be made of the same
material, but will mean that
when p icking u p or touching either of these parts oven gloves
will need to be worn. In order to
avoid this, handles ca n be made of non heat conducting
materials, for
example bakelite , plastic or wood . It is b est to avoid hollow
handles b ecause they are difficultto clean or to dry.
A good c ooking p ot design has a n 'overcook e dge' which is w
hat the l id lies on. The lid has a
dripping e dge that avoids condensation uid from dripping off
when handling the lid (taking it
off and holding it 45°) or putting it down.
History [edit ]Ancient Greek ca sserole and brazier, 6th/4th
century B C, exhibited in the Ancient Agora Museum
in Athens , ho used in the Stoa of Attalus .
Two co oking pots (Grapen) from medieval Hamburg circa 1
200-1400 AD
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Kitchen in the Uphagen's House in Long Market , Gdańsk ,
Poland
The history o f cooking vessels b efore the development of
pottery i s m inimal due to the
limited archaeological evidence. The earliest pottery vessels,
dating from 19,600±400 BP ,
were d iscovered in Xianrendong Cave , Jiangxi , China. The
pottery may ha ve be en used as
cookware, manufactured b y hunter-gatherers .[1] Harvard
University a rchaeologist Ofer Bar-
Yosef reported that "When you look a t the pots, you can see
that they were in a re." [2] It is
also possible to extrapolate likely d evelopments b ased on
methods used by latter pe oples.
Among the rst of the techniques b elieved to be used by stone a
ge c ivilizations were
improvements to b asic roasting . In addition to exposing food
to direct heat from either an
open re or hot embers i t is p ossible to cover the food with
clay or large leaves b efore
roasting to preserve moisture in the cooked result. Examples o f
similar techniques a re still in
use in m any m odern cu isines. [3]
Of greater difficulty w as nding a method to boil water. For
people without access to natural
heated w ater sources, such as h ot springs, heated s tones ( "
pot boilers ") could be placed in a
water-lled vessel to raise its t emperature (for example, a
leaf-lined pit or the stomach from
animals k illed by h unters). [4] In many locations t he shells
o f turtles or large mollusks p rovided
a s ource for waterproof cooking ve ssels. Bamboo tubes se aled
at the end with clay provided
a usable container in Asia, while the inhabitants o f the
Tehuacan Valley began carving large
stone bowls t hat were permanently se t into a hearth as early a
s 7 ,000 BC.According to F rank Hamilton Cushing, Native American
co oking baskets used by
the Zuni (Zuñi) developed from mesh casings woven to stabilize
gourd water v essels. He
reported witnessing cooking basket use b y Havasupai in 1881.
Roasting baskets co vered
with clay would be lled with wood coals and the product to b e r
oasted. When the thus red
clay separated from the basket, it would become a usable clay
roasting pan in itself. This
indicates a s teady progression from use of woven g ourd c
asings t o waterproof cooking
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baskets t o pottery. Other than in many other cultures, Native
Americans u sed and still use
the heat source inside the cookware. Cooking baskets a re lled
with hot stones a nd roasting
pans w ith wood co als . [5] Native Americans would form a b
asket from large l eaves t o boil
water, according to historian and novelist Louis L'Amour . As
long a s t he ames d id n ot reach
above the level of water i n the basket, the leaves would not
burn through.[citation n ee ded ]
The development of pottery a llowed for the creation of reproof
cooking vessels i n a variety
of shapes a nd sizes. Coating the earthenware with some type of
plant gum, and later gl azes,
converted the p orous co ntainer into a waterproof vessel. The e
arthenware c ookware c ould
then be suspended over a re through use of a tripod or ot her
apparatus, or even be placed
directly into a low re or coal bed as i n the case of the pipkin
. Ceramics c onduct heat poorly,
however, so ceramic p ots m ust cook o ver relatively low heats
a nd over long periods o f time.
However, most ceramic p ots w ill crack i f used on the stovetop
, an d a re o nly intended for the
oven.
The development of bronze and iron metalworking sk ills al lowed
for cookware m ade from
metal to b e m anufactured, although a doption of the new
cookware w as sl ow due to the much
higher cost. After t he development of metal cookware there was
l ittle new development in
cookware, with the st andard Medieval kitchen utilizing a
cauldron and a shallow earthenware
pan for most cooking tasks, with a spit e mployed for r oasting.
[6][ 7]
By the 17th century, it was co mmon 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 co mmon in Asia a nd Europe, whilst iron
pots were co mmon in
the American co lonies . Improvements i n m etallurgy d uring
the 1 9th and 2 0th c enturiesallowed for pots a nd pans f rom
metals su ch as st eel, stainless st eel and aluminium to be
economically produced. [7]
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