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Reference.org
Cookware and bakeware
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<p>Cookware and bakeware is food preparation equipment, such as cooking pots, pans, <a href="/facts/Baking_sheet/2RUbYoIx">baking sheets</a> etc. used in <a href="/facts/Kitchen/SexspB8I">kitchens</a>. Cookware is used on a <a href="/facts/Kitchen_stove/v0QMRzbT">stove</a> or range <a href="/facts/Cooktop/ShtqTsLx">cooktop</a>, while bakeware is used in an <a href="/facts/Oven/podmX2S2">oven</a>. Some utensils are considered both cookware and bakeware. </p><p>There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials <a href="/facts/Thermal_conductivity/qWnSG3nQ">conduct heat well</a>; some retain heat well. Some surfaces are <a href="/facts/Non-stick_surface/BL6MUsBv">non-stick</a>; some require <a href="/facts/Seasoning_(cookware)/hXykQGXj">seasoning</a>. </p><p>Some pots and their lids have handles or knobs made of low thermal conductance materials such as <a href="/facts/Bakelite/aczWmxTx">bakelite</a>, <a href="/facts/Plastic/Kla5QItn">plastic</a> or <a href="/facts/Wood/z13NpHPl">wood</a>, which make them easy to pick up without <a href="/facts/Oven_glove/d3buWcW3">oven gloves</a>. </p><p>A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents <a href="/facts/Condensation/yvmkI08A">condensation</a> fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. </p>