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Cookware and bakeware

Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.

History, Types of cookware and bakeware & Overview

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History

24 related topics

Types of cookware and bakeware

51 related topics

Overview

92 related topics

Cookware materials

6 related topics

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Overview

History

Cookware materials

Types of cookware and bakeware

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Map overview Semantic statistics

Cookware and bakeware

Nodes178
Edges177
Triples36
Avg. degree1.99
Density0.011236
Components1

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Important terminology Word statistics

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Important terminology

pans used cookware copper cooking heat steel pan iron surface pots also stainless aluminium food metal cast use oven tin

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
bakeliteinstance ofsome require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials0.80text
plastic or woodinstance ofsome require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials0.80text
which make them easy to pick up without oven gloves.A good cooking pot design has aninstance ofsome require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials0.80text
steelinstance ofImprovements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals0.80text
stainless steelinstance ofImprovements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals0.80text
aluminium to be economically producedinstance ofImprovements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals0.80text
asparagus or artichokes may cause oxidation of non-anodized aluminium.Aluminium exposure has been suggested as a risk factor for Alzheimer's diseaseinstance ofor vegetables0.80text
wine or tomatoesinstance ofcast iron can have chemical reactions with high acid foods0.80text
stainless steelinstance ofcovered on the cooking surface by a non-reactive material0.80text
and often covered on the exterior aspect of the paninstance ofcovered on the cooking surface by a non-reactive material0.80text
drippings from dry meatinstance ofeven small quantities0.80text
stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking.Seasoning of other cookware surfaces is generally discouragedinstance ofboth of which are seasoned for this reason as well.Other cookware surfaces0.80text

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