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food and kitchen
Utensils used for cooking food, especially in the oven or on the stove.
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Utensil designed to prepare and serve various kinds of fondue, such as meat, cheese or chocolate.
Compartment containing a flammable liquid that keeps the fondue pot warm throughout the meal.
Metal base designed to hold the fondue pot and the burner.
Container with one or two side handles used for cooking fondue.
Cooking utensil native to Asia used for rapidly cooking food in very little fat.
Large cone-shaped frying pan; food collects at the center of the rounded bottom, where the heat is most intense.
Metal base used to balance the wok over the burner or hot plate.
Half-moon-shaped grating used to drain or set aside food.
Removable part that covers the wok during cooking.
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