Cookware and bakeware are the common name given to food preparation containers (cups, pans, vessels) commonly found in the kitchens of our houses.

Cookware consists of cooking vessels like but not limited to saucepans and frying pans that are used on stoves to cook meals. Bakeware, on the other hand, consists of cooking vessels intended for use inside an oven. Some of the cooking materials can be used both for cooking and baking, therefore, are both classifed as cookware and bakeware.

The development of pottery throughout history allowed for the creation of fireproof cooking vessels in different shapes and sizes ideal for cooking and baking different kinds of foods in different kinds of cuisines around the world.

Later, the development of bronze and iron (and some other metals) manufacturing skills allowed for cookware and bakeware to be manufactured from metals, but the adaption was generally slow in households due to the much higher cost. These kinds of cookware and bakeware were more commonly used by higher income families and provided for an art form since metalworking skills were highly required to produce out of ordinary pieces that were also functional as good as they looked. Many different gold pieces were found by archeologists thorughout history. One reason for this is that these metal cookware and bakeware pieces easliy lasted for thousands of years due to their nature.

Now, it is as easy to find a cookware and bakeware made of carbon steel with high heat resistance and strength or find steel pieces everywhere.

Different types of cookware and bakeware include but are not limited to; baking pans, chip pan, cokkie sheets, cooking pots, crepe pans, double boilers, doufeu, dutch ovens, frying pans, saucepans, roasting pans, saute pans, souffle dishes, stock pots, etc...

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