Home Cook Together. Celebrate Life.

Cookware · Page 4

The hearths of the kitchen

Page 4 of 5 — more hearths and tools from the thirty kitchens.

The vessels

Pots, disks, and ovens

Page 4 of 5. Start with the one your grandmother would recognize, then cook from the book that belongs to it.

A wide hot pot of simmering broth at a table with plates of sliced meat and greens.

Hot pot

A simmering pot in the middle of the table: the meal is the fire the guests cook for themselves.

A large degh cauldron of layered biryani with a heavy lid and a long paddle.

Degh

A vast cauldron: wedding biryani and qorma cooked for a street, not a table of four.

A small earthen clay pot of caramel fish with a bowl of rice and chile on the side.

Clay pot

A small earthen casserole: caramel fish, rice, and braises that want a pot which remembers fire.

A metal phin dripping coffee into a glass of condensed milk beside a plate of condensed-milk tin.

Phin

A small metal drip: coffee that falls slowly into condensed milk and becomes breakfast.

A glazed donabe of nabe broth with napa cabbage, tofu, and a ladle on a wooden table.

Donabe

A lidded earthenware pot: nabe, rice, and winter meals that stay on the table while they cook.

A ridged suribachi with a wooden surikogi, toasted sesame, and a small bowl of miso.

Suribachi

A ridged ceramic bowl and a wooden pestle: sesame, miso, and dressings that still taste of the grooves.

A rectangular tamagoyaki pan with a rolled egg omelette and a pair of cooking chopsticks.

Tamagoyaki pan

A rectangular omelette pan: rolled layers of egg that become a sweet-savory brick in a bento.

A granite dolsot of sizzling rice with vegetables, an egg yolk, and a wooden base.

Dolsot

A heavy stone bowl: rice that crusts, stews that stay loud, and a table that arrives still sizzling.

A small earthen ttukbaegi of kimchi jjigae still bubbling, with a spoon and scallions.

Ttukbaegi

A small earthen casserole: jjigae that comes to the table still at a boil.

A bamboo sticky-rice basket over a pot, with a woven serving cup of glutinous rice.

Sticky rice steamer

A cone of bamboo over a pot of water: glutinous rice that steams into the Thai morning.

An Andean batán with a rocker stone, crushed ají, and a handful of peanuts.

Batán

A heavy stone slab and a rocker: ají, herbs, and peanuts ground the Peruvian way.

A clay tiesto with arepas puffing on it and a small bowl of cheese beside the disk.

Tiesto

A clay griddle: arepas and tostadas that want the same dry heat a budare gives in iron.

A stone dizi crock of abgoosht with lavash, a pestle, and dried limes.

Dizi pot

A small stone or ceramic crock: abgoosht that is both a soup and a mash at the same table.

A brass samovar with a teapot on top, glasses of tea, and a bowl of sugar.

Samovar

A self-boiling urn: tea concentrate kept hot while a whole afternoon pours from the same fire.

A convex saj griddle with a sheet of markook blistering on the dome and a stack of folded bread.

Saj

A convex metal griddle: markook and gözleme baked on a dome over fire.

A long-handled rakweh of Arabic coffee with cardamom pods and two small cups.

Rakweh

A long-handled coffee pot: Arabic coffee boiled with cardamom and poured for a guest.

The mouth of a clay taboon with flatbread baking on hot pebbles and a wooden peel.

Taboon

A clay oven in the ground or on a stand: bread that takes the heat of a wall and the perfume of a pit.

A clay coal pot filled with coals, a dutch pot sitting on the rim, and a wooden spoon.

Coal pot

A clay or iron brazier: the weekday stove of a yard, with one pot sitting on a ring of coals.

A black offset smoker with a wisp of wood smoke, a split log, and a pan of sauce.

Smoker

A closed chamber of wood smoke: the American hearth that turns a tough cut into a Saturday.

A brown ceramic bean pot with a ladle, molasses beans, and a piece of cornbread.

Bean pot

A pot-bellied crock: beans that spend the night in an oven and come out a breakfast and a supper.

A heavy roasting pan with a browned chicken, carrots, and a gravy whisk.

Roasting pan

A heavy rectangular pan: a joint, vegetables, and the drippings that become the sauce.

An earthen palayok of adobo with a wooden ladle and a bowl of rice.

Palayok

An earthenware pot: adobo, sinigang, and rice that still taste of Filipino clay.

A ridged asanka with a wooden masher, crushed tomato, and Scotch bonnet peppers.

Asanka

A ridged earthenware bowl: pepper sauce and fufu accompaniments ground the Ghanaian way.

A stone cobek with an ulekan pestle, red sambal, and whole chiles on the rim.

Cobek

A stone mortar and a pestle: sambal that is bruised, not pureed.