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Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform.

A type of cookware constructed of a soft, heavy metal material known as Cast Iron, which is an excellent material for cooking foods.

Pots and pans made of materials, such as cast iron or aluminum that have had porcelain enamel applied as a coating.

A designation that is used by manufacturers to label a variety of kitchen cookware in order to indicate that the cookware can be safely placed in a microwave as food is being heated or cooked.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.

A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

wineglass, wine glass, wineglasses, wine glasses,

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

Refers to cookware that is resistant to fire and heat so that is can be safely used for cooking on top of a stove or for use in the oven.

A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature changes to occur rapidly as the level of the heat applied to it is either increased or decreased.

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