Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.
Stainless steel is an iron-based alloy that contains chromium, making it resistant to rust and corrosion. Alternatively, it is known as inox (an abbreviation of the French term inoxydable, meaning non-oxidizable), corrosion-resistant steel (CRES), Nirosta (an abbreviation of the German term nichtrostender Stahl) or rustless steel. Stainless steel's resistance to corrosion comes from its chromium content of 10.5% or more, which forms a passive film that protects the material and can self-heal when exposed to oxygen. It can be further alloyed with elements like molybdenum, carbon, nickel and nitrogen to enhance specific properties for various applications.
The alloy's properties, such as luster and resistance to corrosion, are useful in many applications. Stainless steel can be rolled into sheets, plates, bars, wire, and tubing. These can be used in cookware, cutlery, surgical instruments, major appliances, vehicles, construction material in large buildings, industrial equipment (e.g., in paper mills, chemical plants, water treatment), and storage tanks and tankers for chemicals and food products. Some grades are also suitable for forging and casting.
Ding (Chinese: 鼎; pinyin: dǐng) are prehistoric and ancient Chinese cauldrons standing upon legs with a lid and two fancy facing handles. They are one of the most important shapes used in Chinese ritual bronzes. They were made in two shapes: round vessels with three legs and rectangular ones with four, the latter often called fāng dǐng (Chinese: 方鼎; lit. 'square ding'). They were used for cooking, storage, and ritual offerings to the gods or to ancestors.
The earliest recovered examples are ceramic tripods from the Neolithic Peiligang culture, but they are better known from the Chinese Bronze Age, particularly after the Zhou deemphasized the ritual use of huangjiu alcohol practiced by the Shang kings. Under the Zhou, the ding and the privilege to perform the associated rituals became symbols of authority. The number of permitted ding varied according to one's rank in the Chinese nobility: the Nine Ding of the Zhou kings were a symbol of their rule over all China but were lost by the first emperor, Shi Huangdi in the late 3rd century BCE. Subsequently, imperial authority was represented by the Heirloom Seal of the Realm, carved out of the sacred Heshibi; it was lost at some point during the Five Dynasties after the collapse of the Tang.
A cooktop (American and Canadian English; British English: stovetop or hob) is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated with an oven into a kitchen stove but may also be standalone devices. Cooktops are commonly powered by gas or electricity, although oil or other fuels are sometimes used.
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. Kitchenware can also be used to hold or store food before or after preparation.
A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures of water used for delicate items.
A mix of water and dishwasher detergent is pumped to one or more rotating sprayers, cleaning the dishes with the cleaning mixture. The mixture is recirculated to save water and energy. Often there is a pre-rinse, which may or may not include detergent, and the water is then drained. This is followed by the main wash with fresh water and detergent. Once the wash is finished, the water is drained; more hot water enters the tub by means of an electromechanical solenoid valve, and the rinse cycle(s) begin. After the rinse process finishes, the water is drained again and the dishes are dried using one of several drying methods. Typically a rinse-aid, a chemical to reduce the surface tension of the water, is used to reduce water spots from hard water or other reasons.