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Cooking pan

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Vessels for cooking include saucepans, frying pans (or fry pans), woks, double boilers, bain-maries.

Varieties:

  • it may be deep or shallow
  • sizes vary from small to large enough for many people, as in an orphanage[?], etc.
  • possible materials include pottery, stainless steel, aluminum, enamelled[?] iron
  • there may be no handles, or one or two; they may or may not be of special material that does not get hot

See also pressure cooking.



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