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Cookware and '''bakeware''' are types of food preparation containers commonly found in the Kitchen . Cookware comprises cooking vessels, such as Saucepan s and Frying Pan s, intended for use on a Stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an Oven . The terms cookware and bakeware are not exclusive, and it is possible for a single utensil to be used as both cookware and bakeware. HISTORY The history of cooking vessels before the development of Pottery is minimal due to the limited archaeological evidence. It has been possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by Stone Age civilizations were improvements to basic Roasting . 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. Examples of similar techniques are still in use in many modern cuisines.Tannahill pg 13 Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the Stomach from animals killed by hunters.Tannahill pg 14-16). In many locations the shells of Turtle s or large Mollusk s provided a source for waterproof cooking vessels. 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 . ]] The development of Pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later Ceramic Glaze s, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the Pipkin . Ceramics (including Stoneware and Glass ) conduct poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time (most modern ceramic pots will crack if used on the stovetop, and are only intended for the oven). Even after Metal pots have come into widespread use, Earthenware pots are still preferred among the less well-off, globally, due to their low production cost. 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. 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.Tannahill pg 16, 96Beard pg 174-175 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. 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 . 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. COOKWARE MATERIALS Metal Metal pots are generally made from a narrow range of metals. This is because pots and Pan s need to Conduct heat well, but also need to be Chemically Unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another. ;Aluminum: Aluminum is a lightweight metal with very good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminum can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminum. Since 1965 circumstantial evidence has linked Alzheimer's Disease to aluminum, but to date there is no proof that the element is involved in causing the disease, and it is now considered unlikely. Aluminum is commonly available in sheet, cast, or anodized forms.Williams pg 8-91 :Sheet aluminum is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum. :Cast aluminum produces a thicker product than sheet aluminum, making it suitable for saucepots, Dutch ovens, and heavyweight baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminum has a lower thermal conductivity than sheet aluminum. : Anodized Aluminum has had the naturally occurring layer of Aluminium Oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for Sauté Pan s, stockpots, roasters, and Dutch ovens. ;Copper:Classically in Western cooking, the best pots were made out of a thick layer of Copper for good Thermal Conductivity and a thin layer of Tin to prevent the copper from reacting with Acid ic foods. Copper pans provide the best conductivity, and therefore the most even Heat ing. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as Sautéeing . ;Cast Iron: Cast Iron Cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures. Being a reactive material, cast iron can have Chemical Reaction s with high acid foods such as Wine or Tomato es. In addition, Spinach cooked on bare cast iron will turn black. : Cast Iron is a porous material and requires Seasoning before use. Seasoning creates a thin layer of Fat and Carbon over the iron that coats the surface and prevents sticking. Although cast iron cookware can be washed with Soap , it should not be soaked or left wet because of rust concerns. After washing cast iron cookware it is a good idea to heat it upside down in a moderately hot oven for an hour or two just as in the seasoning process to insure that it is thoroughly dry. : Cast Iron Cookware starts out silver in color but after seasoning and repeated use becomes the desired black nonstick surface. To season cast iron, rub a fat such as lard or vegetable shortening all over the surface of the cookware (including the non-cooking surfaces such as the underside and handles). To finish the seasoning process the cast iron cookware must be baked in the oven to seal the fat into the pores of the cookware. The process can be repeated if needed. While there is pre-seasoned cast iron cookware available it will also require re-seasoning at some point. ;Stainless Steel: Stainless Steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel,called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor Heat Conductor . As a result, stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base. ;Carbon Steel:Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not Conduct heat as well as other materials, but this may be an advantage for Wok s and Paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, Carbon Steel must be Seasoned before use. Rub a fat, lard is recommended, on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time the cooking surface will become dark and nonstick. Carbon steel is often used for Wok s and Crepe pans. Coated and composite cookware ;Enameled cast iron: Enameled Cast Iron cooking vessels are made of cast iron covered with a Porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, non-stick surface. ;Clad aluminum or copper: Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminum, covered by a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan. :Aluminum is typically clad on both the inside and the outside of the pot, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan. :Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.Williams pg 9-10 ;Non-stick: Modern metal 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 has advantages and disadvantages for flavor and ease of use. 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. Additionally, nonstick pans cannot be used at high temperatures. On the other hand, they are easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is usually necessary to use vegetable or animal fat to prevent sticking. :Nonstick coatings tend to degrade over time, and require vigilant care and attention. 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. There is currently some controversy surrounding the use of Teflon and Silverstone , as the decomposition products that they produce at high temperatures can be toxic.2 For those who keep birds, most veterinarians will warn that keeping birds in proximity to areas where nonstick cookware is being used can be deadly to birds given their delicate breathing. Nonstick cookware is known to outgas. At least keep the birds in another part of the dwelling that is far away from nonstick cooking areas. Non-metallic cookware Non- Metal lic cookware can be used in both conventional and Microwave Oven s. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware , are an exception. ;Ceramics: Glaze d Ceramic s, such as Porcelain , provide a nonstick cooking surface. Some unglazed ceramics, such as Terra Cotta , have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Historically some Glaze s used on Ceramic articles have contained high levels of Lead , which can posses health risks. ;Glass: Borosilicate Glass , such as Pyrex , is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. ;Glass-ceramic : Glass Ceramic is used to make products such as Corningware , which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their near-zero Coefficient Of Thermal Expansion makes them almost entirely immune to Thermal Shock . ;Silicone: used to make hard, shatterproof children's dishware, which is not suitable for baking. TYPES OF COOKWARE AND BAKEWARE The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as "pots" and "pans," but there is great variation in their actual shapes. Most cooking vessels are roughly Cylindrical . Cookware chicken roaster]]
Bakeware 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'''. These are often made from light or medium gauge metal. The longest lasting bakings sheets and pans are made with heavy-gauge steel or aluminum. They are heavier in weight which helps in heat distribution and prevents the metal from warping. Cake pans include square pans, round pans, and speciality pans such as Angel Food Cake pans and springform pans often used for baking Cheesecake . Sheet Pan s or '''cookie sheets''' are bakeware with large flat surfaces. Glass pie pans work best for pies as you can check the crust through the glass. LIST OF COOKWARE AND BAKEWARE
FOOTNOTES REFERENCES SEE ALSO
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