Sheet iron
makes excellent shallow pans for baking cookies and other cakes, very
satisfactory bread pans, and the best kind of pans for omelet and
other frying.
6. EARTHENWARE.--A certain number of fairly durable earthenware utensils
are necessary in a kitchen equipment. Mixing bowls are usually made of
earthenware, as are also casseroles, which are covered dishes used for
the baking of foods that require long cooking, and other baking
utensils. Meat, fowl, and some vegetables, such as dried beans, are
delicious when prepared in a casserole, as very little flavor or food is
lost in such a dish.
7. TIN.--The cheapest metal from which cooking utensils are made is tin,
but it is not generally used for utensils in which food is to be cooked,
because it melts at too low a temperature. Tin is used, however, for
such small articles as measures, cutters, apple corers, sieves,
strainers, and other things of this kind, and it is especially
desirable for them.
8. COPPER.--Before iron was known copper was the principal material for
cooking utensils. The chief point in favor of copper is its durability,
but utensils made of it are not practical for use in the ordinary
kitchen because they are expensive, heavy, and very difficult to
keep clean.
9. GLASS.--Utensils made of heavy glassware are much used for cooking.
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