Kitchen Equipment-Cookware

Slow Cooker

(crock pot) a heating base, cooking vessel that may be removable, and a lid; usually have at least two settings. Used to cook slowly for several hours; convenient for one-dish meals. Exterior: Wipe with damp cloth. Interior: If removable, cooking vessel may be hand or machine washed.

Microwave Oven

Available in a variety of sizes; may be built into a range hood or may be a counter top model. Used to cook foods; defrosts foods; foods. Exterior - Wipe with a damp cloth. Interior - Wipe with mild detergent or baking soda solution.

Wok

Bowl-shaped pan often used in Chinese cooking; may be used on range or electric. Used to quickly fry foods in a very small amount of fat. Hand or machine wash - if electric, follow operating manual's instructions for care

Oven Mitt/ Pot Holder

Cloth pads in various sizes and shapes. Used to protect hands while handling hot bakeware and cookware. Cleaning depends on the type material.

Turner

Made of metal or plastic; may be slotted or solid. Used to lift and turn foods, such as cookies, meat, fish, pancakes, and eggs. Hand or machine wash.

Steamer

Perforated metal or bamboo insert that fits into a saucepan or pot that holds food above boiling water. Used to steam vegetables to retain nutrients. Hand or machine wash, depending on material from which it is made

Toaster Oven

Uses less heat & energy than a conventional oven; bakes, reheats, & toasts foods

Tongs

Usually made of metal or plastic; variety of sizes. Used to turn meats and fried foods; griping and lifting bulky foods. Hand or machine wash.

Dutch Oven

a heavy pot with close-fitting lid; may have a rack to keep foods from sticking to the bottom. Used to cook large amounts or sizes of foods on the range or in the oven. Hand or machine wash

Range/Oven

a major kitchen appliance available in free-standing, drop-in, or built-in models; number and types of cooking surfaces vary; oven types vary; may be electric or gas. Used for frying or cooking in liquid, on top of the range; baking, broiling, or roasting in the oven. Wipe with damp cloth any spills as they occur when appliance cools; follow operating manual's instructions for specific use and care.

Dishwasher

a major kitchen appliance available in portable or built-in models; various options available. Used to clean/sanitize kitchen equipment and tableware. Follow operating manual's instructions for loading details and recommended detergent and drying agents; use ONLY dishwasher detergent; scrape dishes before loading; and ensure that all items are dishwasher safe

Double Boiler

a small pan that fits into a larger pan with a lid; usually made of glass or metal. Used to cook and melt foods that scorch easily, such as sauces, chocolate, custard, butter, etc. Hand or machine wash

Toaster Oven

available in variety of sizes; uses less energy and creates less heat than a full-size oven. Used to bake and broil small amounts of foods in addition to toasting. Wipe exterior with damp cloth; clean crumbs from bottom regularly.

Toaster

comes in two- and four-slice models; may have extra wide openings for bagels and thick-sliced bread. Used to brown/toast breads and pastries on both sides at one time. Wipe exterior with damp cloth; clean crumbs from bottom regularly.

Electric Skillet/Griddle

fry pan whose temperature is controlled by a thermostat; high dome cover with vent; clearly visible heat indicator light. Skillets are used to fry, bake, roast, panbroil, stew or simmer food. Griddles are similar to skillets, but have no sides or lids. Griddles are used to fry foods, such as eggs and pancakes. Immersible: Hand or machine wash, as instructed by operating manual. Thermostat to be wiped clean with damp cloth. Non immersible: Wash by hand, following operating manual's instructions.

Ladle

round cup attached to a long handle; usually in a variety of sizes and made from glass, metal, or plastic. Used to lift and serve sauces, soups, stews, gravies, salad dressings, and punches. Hand or machine wash

Saute Pan/Skillet

skillets (fry pans) have wide bottoms and low sides; vary in size and often have lids. Sauté pans are uncovered skillets with narrow bottoms and sloping sides. Used to brown and fry foods. Hand or machine wash. ** Cast iron must be hand washed and dried completely to prevent rusting; may need to rub with vegetable oil to preserve "seasoning."

Pastry Brush

usually found in a variety of sizes and materials. Used to brush pastry and other foods with butter or sauces; removing crumbs from cakes before frosting. Hand or machine wash.

Pot (Stock)

usually made from metal; larger and heavier than saucepans; small handles on each side with a lid; vary in size from 3 - 20 quarts. Used to cook large amounts or sizes of foods in liquid on a range

Saucepan

usually made of metal or heatproof glass; one long handle and a lid; range in size from ½ - 4 quarts. Used to cook foods in liquid on a range. Hand or machine wash

Cooling Rack

wire rack with legs; usually square or rectangular, made of metal, in a variety of sizes. Used to hold baked goods and hot pans off of counter/table tops, preventing scorching; allows air to circulate around foods so it cools quickly. Hand or machine wash