Cooking vessels

flat-bottomed pan with sloped sides used for cooking food on a stove

utensil for cooking food under high pressure steam

300px|thumb|right|upright=1.33|A wok being used for stir frying

thumb|Hungarian goulash in a traditional "bogrács" (cauldron)

kitchen appliance

thumb|Turkish coffee being poured from a copper

Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and decorative ware such as figurines.

device for steaming food

thumb|A bain-marie on a stovetop A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.

thumb|A concave tawa designed for use in a home kitchen A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Azerbaijani and Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas.

electrical cooking appliance used to prepare food by simmering for several hours, mostly unattended

A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes.

thumb|Vegetable casserole

thumb|Copper saucepan without lid thumb|right|Saucepan with a lid A saucepan is one of the basic forms of cookware (not technically a pan), in the form of a round cooking vessel, typically deep, and wide enough to hold at least of water, with sizes typically ranging up to , and having a long handle protruding from the vessel. The saucepan can be differentiated from the saucepot by the fact that "a saucepan is a cooking utensil with one handle; a saucepot is equipped with two side handles". Unlike cooking pans, a saucepan is usually not engineered to have non-stick surface. This is so that it c

container used for cooking

large pan; due to its size could be used for boiling or similar cooking techniques

thick-walled cooking pot with a tight-fitting lid

ancient Chinese cauldron, standing upon 3 or 4 legs with a lid and two facing handles

thumb|right|Traditional jebena from central Ethiopia, distinguished from Sudanese , northern Ethiopian and southern Eritrean pots by its spout Jebena (, ) is a traditional Ethiopian and Eritrean flask made of pottery and used to brew coffee. It is also popular in some parts of Egypt.

empty container or object used for shaping food

container used to cook food in ovens or direct fire

traditional pot for cooking Arabic coffee

thumb|right|300px|A wok sits next to a karahi on a Western world|Western-style stove. Note that the flat-bottomed karahi (right) sits on an ordinary burner cover, while the round-bottomed wok balances in a wok-ring. Karahi often have round (loop-shaped) handles. A karahi is a type of thick, circular, and deep cooking pot, similar in shape to a wok, from the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides.

thumb A couscoussier () is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous.

Sinseollo () or royal hot pot is an elaborate dish consisting of meatballs, small and round jeonyueo (), mushrooms, and vegetables cooked in a rich broth in Korean royal court cuisine. The dish is a form of jeongol (elaborate chowder-like stew). It is served in a large bundt pan-shaped vessel with a hole in the center, in which hot embers are placed to keep the dish hot throughout the meal.

In South Africa, a potjiekos , literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 18th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

pot or casserole dish for cooking or industrial use

thumb|240px|A Cuisintec-brand "Mini Shabu Shabu" manual multicooker alt=A multicooker with TFT display, clock, timer and automatic programs.|thumb|239x239px|RECKE-brand "MC-150" automatic multicooker A multicooker (also written "multi cooker") is an electric kitchen appliance for automated cooking using a timer. A typical multicooker is able to boil, simmer, bake, fry, deep fry, grill roast, stew, steam and brown food.

Onggi () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. Onggi have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.

thumb|A bogrács with goulash. A bogrács () is an outside fire cooking pot made of metal. It is suspended from a chain over a campfire. Its distinctive shape and diagonal handle distinguish it from similar cookware. The bogrács was commonly used by the serfs. Its spread can be traced back to the nomadic equestrian cultures, with the cauldron. The ancestor to the bogrács was brought to the Carpathian Basin by the first Hungarians. There are many types of bogrács used, made with different sizes, materials and uses. The word 'bogrács' comes from the word 'bakraç' - an Ottoman-Turkish word meaning

300px|thumb|A silver porringer created by John Coney (silversmith)|John Coney, c. 1710, [[Birmingham Museum of Art]]

type of bomb

thumb|right|200px|Open cataplana thumb|right|200px|Closed cataplana thumb|right|200px|Clams in a cataplana A cataplana is an item of cookware used to prepare Portuguese seafood dishes, popular in the country's Algarve region. The cataplana is also the name of a typical dish of Algarve region as well as a Portuguese item of cookware used to make the dish and a method of cooking using it. The cooking vessel can be used for cooking a wide variety of ingredients, but prawns, clams and pork cataplanas are the most popular menus of the cataplana dish.

thumb|French cassole A cassole () is a conical earthenware container, glazed inside. The bowl is made from red clay and is noted for its capacity to retain heat.

thumb|Caquelon on a stove

cookware valued for heat retention properties

thumb|Tangia in ashesTangia () is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakesh, Morocco.

A billycan is an Australian term for a lightweight cooking pot in the form of a metal bucket commonly used for boiling water, making tea/coffee or cooking over a campfire or to carry water. It is commonly known simply as a billy, or occasionally as a billy can (billy tin or billy pot in Canada).

iron basket in which wood can be burned

type of home appliance

thumb|right|300px|A small decorative karahi (left) and handi (right) used to serve [[Indian food]]

type of bakeware with detachable sides

earthenware vessel of Provence

A dolsot () or gopdolsot () is a small-sized piece of cookware or 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.

type of ancient Chinese vessel

A ttukbaegi () is a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various jjigae (stew), gukbap (soup with rice), or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.

thumb|right|Big uruli made of bronze Uruli is a traditional cookware used in Kerala, and more broadly in South India. It is commonly made of clay, copper, brass or bronze. Urulis were used in home for cooking and in ayurvedha to make traditional medicine. A more modern use of urulis is as a decorative bowl to float flowers which is a part of South Indian tradition. It has a high capacity to retain heat, and an ability to preserve the flavour of food cooked in it.

cast-iron crock

thumb|Traditional tapayan jars in Vigan, [[Philippines]] thumb|A Malay people|Malay tempayan Tapáyan or tempayan (also known as balanga, belanga, or bangâ) are large wide-mouthed earthenware or stoneware jars found in various Austronesian cultures in island Southeast Asia. Their various functions include fermenting rice (tapai), fermenting vinegar or alcoholic beverages, storing food and water, cooking, and burial of the deceased.

An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes like the irrigation of olive trees. Ollas have short wide necks and wider bellies, resembling beanpots or South Asian matki.

thumb|Medieval pipkins found in Hamburg/Germany (1200-1400). A pipkin is an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. They were not held in direct flame which would crack the ceramic. It has a handle and many (though not all) examples had three feet. Late medieval and post-medieval pipkins had a hollow handle into which a stick might be inserted for manipulation. Examples exist unglazed, fully glazed, and glazed only on the interior.

large, oval-shaped kettle used for cooking whole fish

cooking method

Siru () is an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes), most notably siru-tteok. The siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean northern peninsula and the use of the utensil spread to the entire peninsula by the time of the Three Kingdoms in which the popularity of siru-tteok grew. The siru is also used during shamanic rituals and is even offered on the tables for daegamsin (대감신; 大監神, state official God). The siru is not an everyday utensil but is one for preparing and serving the sacrificial dishe

thumb|A platter of discada A discada (also known as a cowboy wok or a plow disc cooker, Spanish: ) is a large disc cookware found in Mexican and Southwestern US cooking It is also the name for a mixed meat dish made with this cooking utensil.