page_title: List of cooking vessels
section_title: Cooking vessels
hierarchical_section_title: List of cooking vessels / Cooking vessels
caption_attribution_description: A bain-marie on a stovetop.
context_page_description: This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished.
context_section_description: Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water.
  Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
  Billycan – a lightweight cooking pot in the form of a metal bucket commonly used for boiling water, making tea or cooking over a campfire or to carry water.
  Bratt pan – large cooking receptacles designed for producing large-scale meals. They are typically used for braising, searing, shallow frying and general cooking.
  Bread pan – also called a loaf pan, a pan specifically designed for baking bread.
  Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot.
  Casserole – a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
  Cassole
  Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.
  Cast-iron cookware – typically seasoned before use
  Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region.
  Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
  Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes.
  Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table. Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.
  Chip pan – a deep-sided cooking pan used for deep-frying
  Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sač. The sač is covered with ashes and live coals.
  Crock
  Dolsot – a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap (cooked rice). In Korean cuisine, various hot rice dishes such as bibimbap or gulbap (oyster rice) as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.
  Dutch oven – a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well. Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron.
  Fish kettle – a large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids
  French tian – an earthenware vessel of Provence, France used both for cooking and serving
  Frying pan – a flat-bottomed pan used for frying, searing, and browning foods
  Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan.
  Gamasot – a big, heavy pot or cauldron used for Korean cooking
  Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. Beca
caption: A bain-marie on a stovetop
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