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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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pans used cookware copper cooking heat steel pan iron surface pots also stainless aluminium food metal cast use oven tin
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| bakelite | instance of | some require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials | 0.80 | text |
| plastic or wood | instance of | some require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials | 0.80 | text |
| which make them easy to pick up without oven gloves.A good cooking pot design has an | instance of | some require seasoning.Some pots and their lids have handles or knobs made of low thermal conductance materials | 0.80 | text |
| steel | instance of | Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals | 0.80 | text |
| stainless steel | instance of | Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals | 0.80 | text |
| aluminium to be economically produced | instance of | Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals | 0.80 | text |
| asparagus or artichokes may cause oxidation of non-anodized aluminium.Aluminium exposure has been suggested as a risk factor for Alzheimer's disease | instance of | or vegetables | 0.80 | text |
| wine or tomatoes | instance of | cast iron can have chemical reactions with high acid foods | 0.80 | text |
| stainless steel | instance of | covered on the cooking surface by a non-reactive material | 0.80 | text |
| and often covered on the exterior aspect of the pan | instance of | covered on the cooking surface by a non-reactive material | 0.80 | text |
| drippings from dry meat | instance of | even small quantities | 0.80 | text |
| 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 discouraged | instance of | both of which are seasoned for this reason as well.Other cookware surfaces | 0.80 | text |
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