Baking mats are non-stick floppy sheets that you put on top of a baking tray before baking. They prevent the food item being baked from sticking to the pan.
Baking stones are used as a baking aid in modern gas and electric ovens. They are porous, and so absorb condensation from what is baking on top of them, causing a crisper crust.
A Caja China is a very large, covered, outdoor oven. It is heated by hot coals placed on top the cover. Despite its name, its origins are actually Cuban.
Cast aluminum cookware can be cast through die casting, mould casting, or sand casting. Die casting is the most usual. It allows for thicker cookware than sheet aluminum, and thus provides longer heat retention, similar to that of cast iron.
Cookware is anything you cook in, whether in the oven, on top of the stove, over a campfire or in a microwave. At a minimum, such items need to be heat resistant but other requirements also come into play based on the medium of heat.
A cooling rack is a slightly-raised rack that you put hot baked goods on straight out of the oven, either still in the pan or removed from the pan. The rack allows air to circulate underneath, which helps prevent condensation which could cause baked goods to develop soggy bottoms.
Frying pans are wide, shallow pans with a long handle and sloping sides. If it has straight sides, then technically it’s classed as a sauté pan.
A girdle is like a griddle, in that it’s a flat cooking surface, but instead of being set on top of the heat source, it’s hung over it. A girdle was used for “baking” items such as bannock and scones. You cook the items on it, as you would a pancake.
A heat diffuser is a flat, round metal object designed to fit on top of a stove burner. It reduces the intensity of the heat that reaches the bottom of a pan, and provides more even heat distribution.
A kitchen blowtorch can brown one area of food, without heating the rest of the food, or the physical vessel the food is in or on. The classic home use is for caramelizing the top on crème brûlée.
The role of cooking pans is to contain food over heat, and deliver heat from the outside heat source — burner or oven — to the food inside. In general, pans are used for solid ingredients.
A pie plate is a dish used for making savoury or sweet pies in. Generally, all are oven safe, though they may be used for pies that are no-bake as well.
A pie rack is a vertical tiered rack designed to hold pies in their pie plates straight out of the oven. It allows several pies at a time to cool without burning or damaging a work surface.
Pizza stones are for use in home ovens to help pizza crust develop a crispiness and puffiness that approximates that of pizzas from pizzerias.
A pizzelle iron is a kitchen tool used to make the Italian pastries known as pizzelle. You can get stove top ones, or electric ones.
A pot is a vessel that you put stuff in for the purpose of cooking, storing or preserving. In North American culinary usage, generally only the cooking sense is used. In the UK, the additional storage and preserving sense of the word is used as well.
Pyrex® is a trademarked brand name of heat resistant glass stovetop and baking ware.
Non-electrical rotisseries were mechanical devices used before the advent of electricity to turn meat while cooking over a fire.
A waffle iron is a kitchen tool used to cook waffles. It is a two-sided device that folds so that one side goes over the other, to form and mould the waffles. The standard pattern impressed in the batter is honeycomb.
A wok is an all-purpose pan. It can be used for braising, deep frying, frying, roasting, stir frying, steaming and stewing. In northern China, a wok is more likely to be used for braising or stewing than for a quick stir-fry.