Preparazione di Cibo e Bevande - Pentole e prodotti da forno

a flat, rectangular metal pan that is used for baking and cooking food in the oven

teglia

a baking dish, usually round or rectangular in shape, that is used for baking cakes and other baked goods

teglia per dolci, stampo per torte

a large deep container with a lid in which food can be cooked in an oven

casseruola

a large pot, often made of metal and equipped with handles, used for boiling liquids like water or soup

calderone, pentola

a deep-sided frying pan used to make French fries or chips, often featuring a wire basket that can be lowered into the hot oil for frying and lifted out for draining excess oil

padella per friggere, friggitrice

a container, often wooden or metal, used for stirring liquids like cream to make butter

burro, manicotto

a kitchen appliance used to heat and fry foods in hot oil, often used for making fried foods such as French fries, chicken, and fish

friggitrice, friggitrice ad immersione

a cooking tool that allows for gentle heating and melting of foods by using two pans, with the lower pan holding water and the upper pan holding the food

bagnomaria, casseruola a doppio fondo

a cooking utensil with two pans, allowing for gentle heating of food by using steam from water in the lower pan

bagnomaria, pentola a doppio fondo

a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

padella per friggere

a flat heated plate on which one can cook food

piastra

a type of frying pan with raised ridges or grooves on the cooking surface that simulate the char marks of an outdoor grill

padella per grigliare, griglia a padella

a metal container with a long handle and a lid, used for cooking

padella

a container which is round, deep, and typically made of metal, used for cooking

pentola

a small sheet of metal used for baking food on

teglia da forno, carta da forno

a shallow pan with a long handle, used for frying food

padella

the removable cover at the top of a container

coperchio

a round metal container, which is deep and has a long handle and a lid, used for cooking

casseruola

a cookware that is used for slow-cooking meat or vegetables on the stovetop or in the oven, typically has a heavy lid that helps to trap moisture and flavor while cooking

brasiera, casseruola

a pan or tray used for cooking meat, poultry, and vegetables

rosticceria, teglia per arrostire

a heavy cooking pot, usually made of cast iron, used for slow cooking methods such as braising, stewing, and baking

casseruola olandese, forno olandese

a type of three-legged skillet traditionally used for cooking over an open fire or hot coals

padella ragno, padella a tre gambe

a cooking pan that has a flat bottom and tall, straight sides, and is used for sautéing, searing, and frying food

padella, padella per saltare

a large, deep pot used for making stocks, soups, and stews

pentolone, casseruola

a pan in the shape of a bowl, especially used for making Chinese dish

wok

a deep cooking pot with two handle and a lid, typically used for making sauces, stews, and soups

casseruola, pentola

a flat, round griddle or skillet used in Mexican cuisine to cook tortillas, toast spices, and heat other foods

comal, padella

a flat metal sheet on which cakes or cookies are baked

foglio di biscotti

an electric kitchen appliance used to chop, slice, shred, or puree food

robot da cucina

a pot that has a tight lid and can quickly cook food using high-pressure steam

pentola a pressione

a small, individual serving dish, often made of ceramic or glass, used for baking or serving individual portions of food

ramekin

a utensil, typically made of metal or silicone, used for cooking eggs by gently simmering them in water

poacher, cuoci uova

a large container for serving hot beverages like coffee or tea at gatherings

urna, bollitore

a deep, cylindrical container, often made of earthenware or ceramic, primarily used for storing and preserving food

vase, olla

a deep, wide-bellied, ceramic or earthenware cooking pot, typically with a lid, designed for slow-cooking baked bean dishes and other hearty stews in the oven

pentola per fagioli, coccia di ceramica

a baking dish used for making bread and similar baked goods in a rectangular or square shape

stampo per pane, teglia per pane

a traditional ceramic or metal cooking pot with a handle and a wide opening, commonly used for preparing and serving Swiss cheese fondue

caquelon, pentola per fonduta

a traditional Portuguese cooking utensil consisting of two clamshell-shaped metal pots that are hinged together and sealed with a tight-fitting lid

cataplana, pentola cataplana

a portable container with a heating element, used for keeping food warm at events

piatto riscaldante, vassoio termico

a container or shape used to form food into a particular shape or form, such as a cake mold or a gelatin mold

stampo, forma

a baking pan with individual cups or molds designed to make muffins, cupcakes, and other small baked goods

stampo per muffin, teglia per muffin

a shallow, rectangular or round dish used for baking food in the oven, typically made of glass, ceramic, or metal

pirofila, teglia da forno

a bowl typically used in cooking and baking for combining ingredients

ciotola di miscelazione

a thick, usually round or rectangular stone slab used for baking pizzas in an oven

pietra per pizza, pietra da forno