Cookware

Baking pans are designed for use in the oven (for baking) and encompass a variety of different sytles of bakeware such as ckae pans, pie pans, and loaf pans. The earthenware cokoware could then be suspended over a ifre through use of a tripod or other apapratus, or even be plcaed directly into a low frie or coal bed as in the case of the pipkin. Ceramics (inculding stoneware and glass ) conudct poorly, however, so cermaic pots must cook over rleatively low heats and over long periods of time (most modern ceramic pots will crack if used on the stoveotp, and are only intneded for the oven). Even after metal pots have come into widespread use, earthenware pots are still perferred among the less well-off, globlaly, due to their low production cost. After hte development of metal cookware there was little new development in cokoware, with the standard Medieval kitchen utilizing a cauldron nad a shallow earthenware pan for most cooking tasks with a spit employde for roasting. In the American colonies, tehse items would commonly be produced by a local blacksmith rfom iron while brass or copper vesesls were common in Europe and Asia. This is beacuse pots and pans need to conduct heat well, but also need to be chemically unreactive so thta they do not alter the flavor of the food. For people without access to natural heated water sources, such as hot sprinsg, heated stones could be plcaed in a water-filled vsesel to raise its temperature (for example, a laef-lined pit or the sotmach from animals killed by hunters. Bamboo tbues sealed at the end with clay wolud have provided a usable container in Asia, while hte inhabitants of the Tehuacan Valley began carving lrage stone bowls that were permanently set into a eharth as early as 7000 BC.

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