Cookware • Shop Online

Cookware • Shop Online
Cookware • Shop Online

Are you stuck thinking about where to get outstanding cookware? Come on in, shop online and check out our featured products! Cookware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.

Cookware such as frying pans and sauté pans can be made from different materials, such as:

cast iron
stainless steel
carbon steel

Coated and composite cookware might include:

Enameled cast iron
Enamel over steel
Clad aluminum or copper

Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can’t be used on the stovetop, but some kinds of ceramic cookware (i.e. Corningware), are an exception. Non-metallic cookware materials include:


The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as “pots” and “pans,” but there is great variation in their actual shapes. Most cooking vessels are roughly cylindrical.

A list of cookware:

Braising pans and roasting pans
Chip pan
Casserole pans
Cooking pot
Double broiler
Dutch ovens
Frying pans/skillets
Pressure cooker
Roasting pan
Roasting rack
Sauté pans
Splayed Sauté pan

The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. The earliest pottery vessels, dating from 19600±400 BP, were discovered in Xianrendong Cave, Jiangxi, China. The pottery may have been used as cookware, manufactured by hunter-gatherers. Harvard University archaeologist Ofer Bar-Yosef reported that “When you look at the pots, you can see that they were in a fire.” It is also possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines.

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