Cookware and bakeware

thumb|right|Laboratory sieves thumb|An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of [[tempura]] thumb|ancient sieve

cylindric kitchen instrument used to shape dough

thumb|A Portuguese-made tagine pot A tagine or tajine, also tajin or tagin () is a Maghrebi dish, and the earthenware pot in which it is cooked. It is also called or .

kitchen appliance

thumb|Jian ware tea bowl with "hare's fur" glaze, southern [[Song dynasty, 12th century, Metropolitan Museum of Art (see below)]]

types of food preparation containers for use on stovetops or in ovens; cooking pots, casseroles, saucepans, frying pans, baking tins, stockpots, etc.

flat bakeware

A griddle, also called a girdle in the UK, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop.

donut-shaped cake

thumb|A carp cooked in a sač

thumb|255x255px|Makiyakinabe are used to make tamagoyaki, occasionally with the aid of a shaping board.|alt=Man in chef's whites at a stove, cooking in four rectangular pans are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō.

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.

portable cooking surface used in baking

thumb|right|Gastronorm containers in a salad bar Gastronorm (GN), sometimes spelled Gastro-Norm, is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in most of the United States and Canada, which have their own domestic systems. The Gastronorm standard was first introduced in Switzerland in 1964 and became an official European standard in 1993 with the EN 631 standard.

metal grate with parallel bars for grilling over fire

type of home appliance

type of bakeware with detachable sides

kitchen utensil

Coating primarily used on cookware to prevent foods without crust from sticking

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.

thumb|right|180px|Sauciers-in-training A saucier () or sauté chef is a position in the classical brigade style kitchen. It can be translated into English as sauce chef. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is often considered the highest position of the station cooks, the saucier is typically still tertiary to the chef and sous-chef.

process of coating the surface of cookware with a heat, corrosion, and stick resistant hard coating by heating fat or oil

hollow ceramic device used to support or vent pies