Search

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

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

Units used to cook food using a grilling method of cooking. The food is cooked without oils or liquids.

A tabletop griddle that uses an electric element as its heat source. They contain a large flat cooking surface and generally have a ridge around the outside edge to catch grease or juices from the food as it cooks.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

stir-fry pan, stirfry pan,

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require a slow simmering on gas or electric burners to cook the ingredients evenly.

This kitchen appliance or piece of kitchenware may be any utensil that is used to pop kernels of corn on a stovetop, in a microwave or over an open fire.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A cooking utensil which is used most often to boil water for beverages made with additional ingredients that are best prepared with boiling water.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

stock pot,

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.