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{{Redirect|Stewpot|the British broadcaster and DJ known as "Stewpot"|Ed Stewart}}
{{Redirect|Pots and pans|the Tom and Jerry cartoon|Pots and Pans (film)}}
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{{More citations needed|date=October 2021}}
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[[File:Pans (113563802).jpg|thumb|Various commercial baking pans]]
'''Cookware''' and '''bakeware''' is food preparation equipment, such as cooking pots, pans, [[baking sheet]]s etc. used in [[kitchen]]s. Cookware is used on a [[Kitchen stove|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 [[thermal conductivity|conduct heat well]]; some retain heat well. Some surfaces are [[non-stick surface|non-stick]]; some require [[Seasoning (cookware)|seasoning]].
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==History==
[[File:3238 - Athens - Casserole and brazier - Stoà of Attalus Museum - Photo by Giovanni Dall'Orto, Nov 9 2009.jpg|thumb|[[Ancient Greece|Ancient Greek]] casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in [[Athens]], housed in the [[Stoa of Attalus]].]]
[[File:Grapen.jpg|thumb|Two cooking pots (Grapen) from medieval Hamburg {{circa
[[File:Viking-style cooking pot.jpg|thumb|Replica of a [[Viking]] cooking-pot hanging over a fire]]
[[File:Dom Uphagena - 205.JPG|thumb|Kitchen in the [[Uphagen's House]] in [[Long Market]], [[Gdańsk]], Poland]]
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===Metal===
Metal pots are made from a narrow range of metals because pots and [[Frying pan|pan]]s need to [[Heat conduction|conduct]] heat well, but also need to be [[chemically unreactive]] so that they do not alter the flavor of the food.<ref>{{Cite web |title=What's the Difference Between Nonreactive and Reactive Pans? |url=https://www.thekitchn.com/whats-the-deal-with-reactive-a-108699 |access-date=2023-06-06 |website=Kitchn |language=en}}</ref> Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then [[tinning|tinned]] or clad with another. While metal pots take heat very well, they usually react poorly to rapid cooling, such as being plunged into water while hot, this will usually warp the piece over time.
====Aluminium====
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Aluminium exposure has been suggested as a risk factor for [[Alzheimer's disease]].<ref>
{{cite web | title=Am I at risk of developing dementia? | publisher=Alzheimer's Society | work=Facts about dementia | url=http://www.alzheimers.org.uk/Facts_about_dementia/Risk_factors/info_aluminium.htm | access-date=October 14, 2005 | archive-url=https://web.archive.org/web/20150523043238/http://www.alzheimers.org.uk/site/scripts/documents_info.php?documentID=102 | archive-date=23 May 2015 | url-status=dead }}
</ref><ref>{{cite journal|last1=Bondy|first1=SC|title=Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer's disease and age-related neurodegeneration.|journal=Neurotoxicology|date=January 2016|volume=52|pages=222–9|pmid=26687397|doi=10.1016/j.neuro.2015.12.002|s2cid=261385155 |url=https://escholarship.org/uc/item/5c15r7xj}}</ref>{{too many pages|date=October 2021}}<ref>{{cite journal|last1=Kandimalla|first1=R|last2=Vallamkondu|first2=J|last3=Corgiat|first3=EB|last4=Gill|first4=KD|title=Understanding Aspects of Aluminum Exposure in Alzheimer's Disease Development.|journal=Brain Pathology (Zurich, Switzerland)|date=March 2016|volume=26|issue=2|pages=139–54|pmid=26494454|doi=10.1111/bpa.12333|pmc=8028870}}</ref>{{too many pages|date=October 2021}} The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's."<ref>{{cite web
| url=http://www.alz.org/alzheimers_disease_myths_about_alzheimers.asp
| title=Myth 4: Drinking out of aluminum cans or cooking in aluminum pots and pans can lead to Alzheimer's disease
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The use of tin dates back many centuries and is the original lining for copper cookware. Although the patent for [[canning]] in sheet tin was secured in 1810 in England, legendary French chef [[Auguste Escoffier]] experimented with a solution for provisioning the French army while in the field by adapting the tin lining techniques used for his cookware to more robust steel containers (then only lately introduced for canning) which protected the cans from corrosion and soldiers from lead solder and [[botulism]] poisoning.
Tin linings sufficiently robust for cooking are wiped onto copper by hand, producing a .35–45-mm-thick lining.{{sfn|Hoare|1959|p=82}}
For a period following the Second World War, copper cookware was [[electroplating|electroplated]] with a nickel lining. Nickel is harder and more thermally efficient than tin, with a higher melting point. Despite its hardness, it wore out as fast as tin, as the plating was 20 microns thick or less, as nickel tends to plate somewhat irregularly, and requires milling to produce an even cooking surface. Nickel is also stickier than tin or silver. Copper cookware with aged or damaged nickel linings can be retinned, or possibly replating with nickel, although this is no longer widely available. Nickel linings began to fall out of favor in the 1980s owing to the isolation of nickel as an allergen.
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{{Main|Cast-iron cookware}}
Cast-iron cookware is slow to heat, but once at temperature provides even heating.<ref>{{Cite news |last=Wolke |first=Robert L. |date=April 4, 2001 |title=Cast-Iron Clinic |url=https://www.washingtonpost.com/archive/lifestyle/food/2001/04/04/cast-iron-clinic/247e7db7-375b-49f8-8c69-9485cf9f4418/ |newspaper=The Washington Post}}</ref> Cast iron can also withstand very high temperatures, making cast iron pans ideal for [[searing]]. Being a reactive material, cast iron can have [[chemical reaction]]s with high acid foods such as [[wine]] or [[tomato]]es. In addition, some foods (such as [[spinach]]) cooked on bare cast iron will turn black.
[[Cast iron]] is a somewhat brittle, porous material that rusts easily. As a result, it should not be dropped or heated unevenly and it typically requires [[Seasoning (cookware)|seasoning]] before use. Seasoning creates a thin layer of oxidized [[fat]] over the iron that coats and protects the surface from corrosion, and prevents sticking.<ref>{{Cite web |author1=Megan Slack |date=2022-06-14 |title=How to maintain an iron cast pan – 5 ways experts always favor |url=https://www.homesandgardens.com/kitchens/how-to-maintain-an-iron-cast-pan |access-date=2022-06-26 |website=homesandgardens.com |language=en}}</ref>
Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company [[Cousances]] designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes. This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use. Enameled cast-iron cookware, unlike uncoated cast-iron, is minimally reactive thus can be used with acidic food.<ref>{{Cite news |last=Krystal |first=Becky |date=April 26, 2021 |title=Regular vs. enameled cast iron: How they compare for cooking and cleaning |url=https://www.washingtonpost.com/food/2021/04/26/cast-iron-enameled-seasoning-care/ |newspaper=The Washington Post}}</ref>
====Stainless steel====
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====Clad aluminium or copper====
[[Cladding (metalworking)|Cladding]] is a technique for fabricating pans with a layer of efficient heat conducting material, such as copper or aluminum, covered on the cooking surface by a non-reactive material such as stainless steel, and often covered on the exterior aspect of the pan ("dual-clad") as well. Some pans feature a copper or aluminum interface layer that extends over the entire pan rather than just a heat-distributing disk on the base. Generally, the thicker the interface layer, especially in the base of the pan, the more improved the heat distribution. Claims of [[thermal efficiency]] improvements are, however, controversial, owing in particular to the limiting and heat-banking effect of stainless steel on thermal flows.
Aluminum is typically clad on both the inside and the exterior pan surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper of various thicknesses is often clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan (see Copper above).
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Steel or aluminum cooking pans can be coated with a substance such as [[polytetrafluoroethylene]] (PTFE, often referred to with the [[genericized trademark]] Teflon) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause [[Sucs (food)|sucs]] to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface.
Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the [[smoke point]] of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed {{convert|260|C}}, above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties.<ref name=Teflon>
===Non-metallic cookware===
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====Pottery====
[[Pottery]] has been used to make cookware from before dated history.<ref>{{Cite web |title=pottery {{!}} Definition, History, & Facts
[[File:Silicone food steamer.jpeg|thumb|Silicone food [[steamer (appliance)|steamer]] to be placed in a pot of boiling water]]
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====Silicone====
[[Silicone]] bakeware is light, flexible and able to withstand sustained temperatures of 220 °C (428 °F). It melts around 500 °C (930 °F), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material should not
==Types of cookware and bakeware==
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===Cookware===
{{Redirect |Caldero|the geological term|Caldera}}
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* Braising pans and roasting pans (also known as "braisers", "roasters" or rondeau pans) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy-gauge metal so that they may be used safely on a cooktop following roasting in an oven. Unlike most other cooking vessels, roasters are usually rectangular or oval. There is no sharp boundary between braisers and roasters – the same pan, with or without a cover, can be used for both functions. In Europe, clay roasters <!-- Commenting out lang templates, as it is breaking the page. If you can figure it out without breaking the page, please fix and remove comment markup ({{lang-sv|[[:sv:Lergryta|Lergryta]]}}, {{lang-de|[[:de:Römertopf|Römertopf]]}}, {{lang-sl|[[:sl:Rimski lonec|Rimski lonec]]}}) --> remain popular because they allows roasting without adding grease or liquids. This helps preserve flavor and nutrients. Having to soak the pot in water for 15 minutes before use is a notable drawback.
* Casserole pots (for making [[casserole]]s) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in ovens or on stovetops. Casseroles are often made of metal, but are popular in glazed ceramic or other vitreous material as well.
* [[Dilipot]]s are long thin pots created
* [[Dutch oven]]s are heavy, relatively deep pots with heavy lids, designed
* A [[Wonder Pot|wonder pot]], an Israeli invention, acts as a Dutch oven but is made of aluminium. It consists of three parts: an [[aluminium]] pot shaped like a Bundt pan, a hooded cover perforated with venting holes, and a thick, round, metal disc with a centre hole that is placed between the wonder pot and the flame to disperse heat.
* [[Frying pan]]s, frypans or skillets provide a large flat heating surface and shallow, sloped sides, and are best for [[pan frying]]. Frypans with shallow, rolling slopes are sometimes called [[omelette]] pans. Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally sized by diameter (20–30 cm).
* Spiders are skillets with three thin legs to keep them above an open fire. Ordinary flat-bottomed skillets are also sometimes called spiders, though the term has fallen out of general use.<ref>{{cite web|url= http://journalofantiques.com/2001/columns/hearth-to-hearth/hearth-to-hearth-theres-history-in-your-frying-pan/|title= Hearth to Hearth: There's History In Your Frying Pan|publisher= The Journal of Antiques and Collectibles|first= Alice|last= Ross
* [[Griddle]]s are flat plates of metal used for frying, grilling and making pan breads such as [[pancakes]], [[injera]], [[tortillas]], [[chapatis]] and [[crepes]]. Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two [[stove]] burners are now also common{{quantify|date=March 2020}}, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a [[waffle maker]]. Like frypans, round griddles are generally measured by diameter (20–30 cm).
** In Scotland, griddles are referred to as ''girdles''. In some Spanish-speaking countries, a similar pan is referred to as a [[comal (cookware)|''comal'']]. [[Crepe]] pans are similar to griddles, but are usually smaller, and made of a thinner metal.
* Both griddles and frypans can be found in electric versions. These may be permanently attached to a heat source, similar to a [[hot plate]].
*
▲* Saucepans are round, vertical-walled vessels used for [[simmer]]ing or [[boiling]]. Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "[[soup]] pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they are generally lighter. Very small saucepans used for heating milk are referred to as "milk pans" - such saucepans usually have a lip for pouring heated milk.
** A variation on the saucepan with sloping sides is called a "Windsor", "''evasee''" or "''fait-tout''", and is used for evaporative reducing. Saucepans with rounded sides are called "''sauciers''" which also provide more efficient evaporation and generate a return wave when shaken. Both flared saucepan variations tend to dry or cake preparations on their walls, and are less suited to starch-thickened sauces than standard saucepans.
* {{anchor|Sauté pan}} [[Sauté pan]]s, used for sautéing, have a large surface-area and relatively low sides to permit rapid evaporation and to allow the cook to toss the food. The word ''sauté'' comes from the French verb ''sauter'', meaning "to jump". Sauté pans often have straight vertical sides, but may also have flared or rounded sides.
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<gallery mode="packed">
File:Pyrex-roaster.jpg|A [[Pyrex]] [[chicken roaster]]
File:Romertopf.jpg|''[[
File:Wonder Pot cake.jpg|A [[Passover]] brownie cake baked in a [[Wonder Pot|wonder pot]]
File:Pfanne (Antihaftbeschichtung).jpg|Large and small [[skillet]]s
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}}
*{{cite book |last1=Hoare|first1=W.E.|title=Hot Tinning|date=1959|publisher=Tin Research Institute |location=Greenford, England|edition=2nd}}
*{{cite book |last1=Tannahill |first1=Reay |title=Food in History |date=1988 |publisher=Penguin |isbn=978-0-14-010206-2 |url=https://
*{{cite book
| last=Williams
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