List of cooking vessels


This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished.

Cooking vessels

  • Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water.
  • Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found.
  • Billycan – a lightweight cooking pot in the form of a metal bucket commonly used for boiling water, making tea or cooking over a campfire or to carry water.
  • Bratt pan – large cooking receptacles designed for producing large-scale meals. They are typically used for braising, searing, shallow frying and general cooking.
  • Bread pan – also called a loaf pan; a pan specifically designed for baking bread.
  • Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue; also called a fondue pot.
  • Casserole – a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
  • Cassole
  • Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.
  • Cast-iron cookware – typically seasoned before use
  • Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region.
  • Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
  • Chafing dish – a cooking pan heated by an alcohol burner for cooking at table. In catering, the burner heats a water reservoir, making it a sort of portable steam table. Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.
  • Chip pan – a deep-sided cooking pan used for deep-frying
  • Chugun, Russian cast-iron crock
  • Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sač. The sač is covered with ashes and live coals.
  • Crock
  • Ding – prehistoric and ancient Chinese cauldrons, standing upon legs with a lid and two facing handles. They are one of the most important shapes used in Chinese ritual bronzes.
  • Dolsot – a small-sized cookware-cum-serveware made of agalmatolite, suitable for one to two servings of bap. In Korean cuisine, various hot rice dishes such as bibimbap or gulbap as well as plain white rice can be prepared and served in dolsot. As a dolsot does not cool off as soon as removed from the stove, rice continues to cook and arrives at the table still sizzling.
  • Dutch oven – a cast iron shallow round pot with a tight-fitting lid with a raised rim around the top. The oven is placed over live coals and live coals placed in the lid as well. Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron.
  • Fish kettle – a large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids
  • Frying pan – a flat-bottomed pan used for frying, searing, and browning foods
  • Gamasot – a big, heavy pot or cauldron used for Korean cooking
  • Gastronorm - standardised nesting trays, typically of stainless steel but also available in plastic and occasionally ceramic, used in commercial catering for a wide range of uses. This can include food prep, boiling, baking, steaming, draining and straining, storing, and serving. They are often paired with a bain-marie for heating and warming, or a Chafing dish for serving. The standard fractional sizing allows a fixed size holder to be subdivided into multiple sized containers without wasted space as would occur with round containers.
  • Handi – a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as handi biryani.
  • Karahi – a type of thick, circular, and deep cooking-pot similar in shape to a wok that originated in the Indian subcontinent
  • Kazan – a type of large cooking pot used throughout Central Asia, Russia, and the Balkan Peninsula
  • Marmite – a traditional crockery casserole vessel found in France, it is known for its "pot-belly" shape.
  • Mold
  • Muffin tin
  • Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes.
  • Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire.
  • Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking.
  • Porringer – a shallow bowl, in diameter, and deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge. The porridge is cooked gently in the inner saucepan, heated by steam from boiling water in the outer saucepan.
  • Potjie – a small pot used for cooking portions of stew
  • Pressure cooker
  • Ramekin – a small glazed ceramic or glass bowl used for cooking and serving various dishes
  • Rice cooker
  • Roasting pan
  • Sinseollo – A Korean dish that shares the proper name for the cooking vessel in which this dish is served
  • Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes.
  • Slow cooker
  • Springform pan – a type of bakeware that features sides that can be removed from the base
  • Stock pot – a generic name for one of the most common types of cooking pot used worldwide
  • Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. It is ubiquitous in Kenya, Tanzania and other Great Lakes nations.
  • Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked.
  • Tangia – an urn-shaped terra cotta cooking vessel
  • Tapayan – a large earthen jar in island Southeast Asia used for cooking, fermentation, and storing water.
  • Terrine – glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
  • Tian – an earthenware vessel of Provence, France, used both for cooking and serving
  • Ttukbaegi – a type of oji-gureut, which is an onggi coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware-cum-serveware used for various jjigae, gukbap, or other boiled dishes in Korean cuisine. As a ttukbaegi retains heat and does not cool off as soon as removed from the stove, stews and soups in ttukbaegi usually arrive at the table at a bubbling boil.
  • Uruli
  • Wok – a versatile round-bottomed cooking vessel, originating from China, it is used in a range of different Chinese cooking techniques

Coffee cooking vessels

Steamers

  • Food steamers are used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming.

Brands and companies