Home Cook Together. Celebrate Life.

Cookware · Page 3

The hearths of the kitchen

Page 3 of 5 — more hearths and tools from the thirty kitchens.

The vessels

Pots, disks, and ovens

Page 3 of 5. Start with the one your grandmother would recognize, then cook from the book that belongs to it.

A lidded ceramic terrine with a sliced country pâté, cornichons, and a linen napkin.

Terrine

A lidded earthenware loaf: pâté and country forcemeat that cool in the shape they were baked in.

An oval porcelain gratin dish of potatoes with a browned crust and a sprig of thyme.

Gratin dish

A wide, low baker: potatoes, cream, and cheese that want a crust more than a stew.

A wide copper sauteuse with shallots in butter and a wooden spatula.

Sauteuse

A wide, straight-sided pan: the French weeknight hearth between a skillet and a pot.

A wide Portuguese tacho of copper with a wooden spoon and a bowl of egg sweets.

Tacho

A wide copper or tin pot: sweets, seafood, and the Portuguese word for the pot you never lend.

A copper paiolo of yellow polenta with a wooden stirring stick resting on the rim.

Paiolo

A unhandled copper pot: polenta stirred in the same vessel that hung over Alpine fires.

A two-handled mezzaluna on a wooden board with chopped parsley and garlic.

Mezzaluna

A crescent blade with two handles: herbs and soffritto chopped the way an Italian board still wants.

A lidded Römertopf clay baker with a roast chicken and rosemary beside a bowl of water.

Römertopf

A lidded clay baker soaked in water: German roasts that steam and brown in the same pot.

A metal Spätzle press over a pot of water with a bowl of egg batter and nutmeg.

Spätzle maker

A hopper or press over boiling water: the little dumplings a German Sunday still expects.

A latched springform pan with a baked cheesecake, a bowl of cherries, and a linen cloth.

Springform

A cake tin with a latch: cheesecakes and tortes that leave the pan without breaking.

A clay yiouvetsi pot of orzo and lamb with a wooden spoon and a wedge of lemon.

Yiouvetsi pot

A clay baking pot: orzo, tomato, and meat that finish in the oven the Greek way.

A tall clay tsoukali of bean soup with olive oil at the rim and dried oregano.

Tsoukali

A tall clay stew pot: bean soups and Lenten dishes that want an overnight fire.

A lidded clay güveç of eggplant and tomato with a wooden spoon and fresh parsley.

Güveç

A lidded clay casserole: Turkish vegetables and meat that come to the table still bubbling.

A wide iron kazan of pilaf over coals with a long slotted spoon.

Kazan

A wide, rounded iron pot: pilaf and festival stews cooked over an open fire.

A stacked çaydanlık with tulip glasses of reddish tea and a bowl of sugar cubes.

Çaydanlık

A stacked double teapot: strong brew below, hot water above, and tea poured to taste.

A rectangular mangal of coals with metal skewers of meat and a stack of flatbread.

Mangal

A low charcoal brazier: skewers and bread that cook over a rectangular bed of coals.

A seasoned plow-disc disco over wood with onions, sausage, and a long iron spoon.

Disco de arado

A plow disc over fire: the Argentine camp pot that fries, stews, and feeds a circle.

A cured mate gourd with a bombilla, a pile of yerba, and a small kettle.

Mate gourd

A hollow gourd and a bombilla: the drink that is an Argentine table even when there is no food yet.

A wide copper tacho of caramelizing milk with a wooden paddle and a bowl of sugar.

Tacho de cobre

A wide copper preserving pan: doce de leite, fruit pastes, and Brazilian sweets that need an even blush of heat.

A Brazilian cuscuzeira with a mound of steamed maize cuscuz and a pat of butter.

Cuscuzeira

A lidded steamer pot: cuscuz of maize or rice that is a Brazilian breakfast, not a Maghrebi stew.

A round copper-bottomed handi with its lid ajar on a fragrant curry and a few cardamom pods.

Handi

A round-bellied pot with a lid: curries and dum cooking that want steam more than a sear.

A stacked idli steamer with white steamed cakes, coconut chutney, and sambar.

Idli steamer

Stacked plates with dimples: fermented rice-and-lentil batter steamed into breakfast.

A small iron appam chatti with a lacy rice pancake and a bowl of coconut stew.

Appam chatti

A small wok with a lid: lacy rice pancakes with a thick, soft belly.

Stacked bamboo steamer trays with dumplings, a cabbage leaf liner, and a wok of simmering water.

Bamboo steamer

Stacked bamboo trays over a wok of water: dumplings, fish, and rice that cook in perfume instead of fat.

A wire-bound Chinese sand pot of clay-pot rice with a wooden spoon and scallions.

Sand pot

A thin clay casserole bound in wire: soups and clay-pot rice that arrive still rattling.