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Nomenclature
Sub-class

Cooking Vessels

Definition
Objects originally created to serve as containers for baking, roasting, braising, broiling, steaming, boiling, or warming food. This sub-class does not include devices that heat food, such as stoves, rice cookers, and waffle irons, which are listed in Food Preparation Equipment.
Definition source
Nomenclature
Preferred French term
Récipients de cuisson
Date created
2010-01-01
Date updated
2010-01-01
Nomenclature URI
https://www.nomenclature.info/nom/3942
Other references to this concept
Sub-class

Cooking Vessels

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