POTS AND PANS 1, 2,3 ,4,

PANS 1
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double boiler 

Utensil comprising two saucepans; the bottom one contains boiling water, which cooks or heats the food in the top one.

saucepan 

Low-sided receptacle commonly used to heat liquids or cook food in a liquid.

stock pot 

Container used for cooking large quantities of food in a liquid.

Dutch oven 

Somewhat deep stock pot used for cooking food in a liquid.

POTS AND PANA 2

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pressure cooker 

Stock pot with a screw-on, airtight lid designed to cook food rapidly using pressurized steam.

safety valve 

Device that regulates escaping steam when the stock pot is under pressure.

pressure regulator 

Device maintaining the pressure at a constant level.

steamer 

Utensil comprising two saucepans; the steam from the boiling water in the bottom one cooks the food in the top one.

steamer basket 

Perforated receptacle that is placed in a saucepan above the water level and filled with food to be steam-cooked.

couscous kettle 

Double container in which steam from the broth in which the food in the bottom part is simmering cooks and flavors the semolina in the top part.

couscous 

POTS AND PANS 2 

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dripping pan 

Slightly concave rectangular pan used to roast meat or to catch the meat’s cooking juices.

terrine 

Container with a perforated lid that allows steam to escape; it is designed for cooking recipes with or without jelly.

roasting pans 

Somewhat deep large-capacity utensils used to roast meat in the oven.

fish poacher 

Oblong receptacle that has a rack and a cover; it is used to cook whole fish.

bony fishes [1] 

lid 

Removable part that covers the fish poacher during cooking.

rack 

Perforated sheet; the hooks allow it to be lifted so that, once cooked, the fish can be drained and removed.

tajine 

Varnished earthenware dish with a cone-shaped airtight lid used in northwestern Africa to cook an eponymous dish.

POTS AND PANS 3

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fondue set 

Utensil designed to prepare and serve various kinds of fondue, such as meat, cheese or chocolate.

fondue fork 

burner 

Compartment containing a flammable liquid that keeps the fondue pot warm throughout the meal.

stand 

Metal base designed to hold the fondue pot and the burner.

fondue pot 

Container with one or two side handles used for cooking fondue.

wok set 

Cooking utensil native to Asia used for rapidly cooking food in very little fat.

wok 

Large cone-shaped frying pan; food collects at the center of the rounded bottom, where the heat is most intense.

burner ring 

Metal base used to balance the wok over the burner or hot plate.

rack 

Half-moon-shaped grating used to drain or set aside food.

lid 

Removable part that covers the wok during cooking.