Cookware and bakeware

**Cookware and bakeware** are categories of kitchen utensils directly involved in the creation of foodstuff. Cookware is for cooked products while bakeware is for baked products. Uses for cookware include: poaching, braising, stir-frying, stewing, and boiling. Uses for bakeware are usually limited to baking and roasting. Another way to see the distinction is to understand that cookware is for stoves, and bakeware is for ovens.

## History

Cookware is thought to have been used for around 20,000 years. Prior to the invention of cookware, however, relevant meals could have been created in dug holes or suspended pit systems. Bakeware is known to have been first used 10,000 years ago in ancient Egypt to create bread.

## Composition of bakeware

Cookware can be made of many things. There are various materials that can be used in their construction, each of which serve a certain purpose.

### Copper

Copper heats well, but doesn't stay hot and is notably prone to hotspots. Copper cookware can also spoil certain foods (such as vinegars and tomatoes) due to its acidity. Use of copper has been dated to 9,000 BC, while it was the Romans credited to using it to make cookware.

Copper cookware used to be lined with tin, but due to tins low melting point, it was swapped out for stainless steel. Such tin-lined items can be cleaned normally (soap and water), while steel-lined are to be scrubbed.

### Cast-Iron

Cast-Iron heats poorly, but it holds heat excellently, meaning it is good for slow-cooked meals. It can be cleaned with soap and water.

### Carbon steel

Carbon steel is noted for its ability to conduct heat evenly. It can usually be washed with soap and water.

### Stainless steel

Stainless steel is most commonly noted for its lack of stains. In spite of this reputation, it generally cannot conduct heat well. It can be cleaned in the dishwasher. They are also completely non-reactive with all foods.

### Ceramic

Ceramic cookware has low heat conductivity, but it holds heat for extraordinary periods of time. It is used in browning, baking, and frying food.
Ceramic cookware was first used in rice cooking in ancient China in 1000 BC.

### Aluminum

Aluminum has good heat conductivity, but loses the heat quickly. It also causes metallic tastes in acidic substances.  Aluminum cookware is cleanable with soap and water.

## References

1. ↑ https://www.britannica.com/topic/wok
2. ↑ https://www.npr.org/sections/thesalt/2013/02/06/171104410/stone-age-stew-soup-making-may-be-older-than-wed-thought
3. ↑ http://lyonbakery.com/the-origin-of-bread/
4. ↑ 4.0 4.1 https://www.seriouseats.com/buying-copper-cookware
5. ↑ https://www.seriouseats.com/how-to-take-care-of-copper-cookware
6. ↑ https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron/how-clean-cast-iron
7. ↑ https://www.foodandwine.com/lifestyle/kitchen/best-carbon-steel-pans
8. ↑ https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-stainless-steel-frying-pans
9. ↑ 9.0 9.1 9.2 https://thermtest.com/the-impacts-of-thermal-conductivity-on-cooking-technique
10. ↑ https://www.cookwares.co/stainless-steel-vs-ceramic-cookware/
11. ↑ https://www.allrecipes.com/article/how-to-clean-aluminum-pots-and-pans/