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Cookware and bakeware are kitchen items such as pots, pans, and baking sheets that are used to prepare meals. Cookware is used on the stovetop or on a range, whereas bakeware is used in the oven. Some tools may be used as both cookware and baking utensils.

Cookware and bakeware come in a wide range of shapes, materials, and interior surfaces. Some materials transfer heat well, while others retain it. Some surfaces are non-stick, while others need to be seasoned.

Some pots and lids feature low thermal conductivity handles or knobs, such as bakelite, plastic, or wood, that make them easier to take up without oven gloves.

The lid of a good cooking pot has a “overcook edge” on which it rests. When manipulating the lid (taking it off and holding it 45°) or setting it down, it features a leaking edge that stops condensation fluid from pouring off.

Due to the scarcity of archaeological evidence, the history of cooking vessels prior to the invention of pottery is restricted. The oldest ceramic containers were unearthed at Xianrendong Cave in Jiangxi, China, dating from 19,600 to 400 BC. Pottery made by hunter-gatherers might have been used as kitchenware. “When you look at the pots, you can tell that they were in a fire,” said Harvard University archaeologist Ofer Bar-Yosef. It’s also feasible to anticipate potential advancements based on later people’s approaches.

Improvements to simple roasting were among the first methods said to have been utilised by Stone Age cultures. To maintain moisture in the cooked product, in addition to exposing food to direct heat from an open fire or hot embers, it is possible to cover the food with clay or big leaves before roasting. Similar approaches may still be seen in many contemporary cuisines.

Finding a way to boil water proved to be more challenging. People without access to natural heated water sources, such as hot springs, may use heated stones (“potboilers”) to boost the temperature of a water-filled vessel (for example, a leaf-lined pit or the stomach from animals killed by hunters). Turtle shells or big mollusk shells were used to make waterproof cooking pots in numerous places. In Asia, bamboo tubes sealed with clay at the end offered an useful container, while in the Tehuacan Valley, as early as 7,000 BC, residents began crafting huge stone bowls that were permanently placed into a fire.

Native American cooking baskets used by the Zuni (Zui) originated from mesh casings made to sustain gourd water containers. In 1881, he witnessed Havasupai using a cooking basket. Wood coals and the product to be cooked would be placed in clay-covered roasting baskets. When the clay split from the basket after being baked, it could be used as a clay roasting pan.

This shows a gradual transition from woven gourd casings through waterproof cooking baskets to ceramics. Native Americans, unlike many other cultures, utilised and still use the heat source within the cookware. Hot stones are placed in cooking baskets, while wood coals are placed in roasting pans.

According to historian and writer Louis L’Amour, Native Americans would make a basket out of big leaves to boil water. The leaves would not burn through as long as the flames did not rise over the level of water in the basket.

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