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In colonial times, kitchen pots and pans were often referred to by their specific functions, such as "saucepan," "frying pan," "stew pot," or "kettle." Many were made of cast iron, copper, or tin, and were essential for cooking over an open fire or a hearth. Some cookware was also designed for specific tasks, like "baking pans" for bread or "cauldrons" for large batches of stew. The names reflected their practical uses in daily meal preparation.

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3d ago

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