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Vessel Shapes, Terminology & Dimension

Top-Of-Range Cookware

This term refers to those products used for foods which cook by direct contact with the heat source (direct heat). Common household usage and a family's needs determine cookware sizes. For best cooking results and efficient use of energy, the base dimension should relate to the diameter of the heating element or burner of the household range. The standard measurements of top-of-range cookware shall be stated as follows:

Dimensions

Cookware items calling for a dimensional measurement shall be measured in inches (cm) as indicated in the following: with an allowable manufacturing tolerance of ± 1/4 (6 mm).

How to Measure

How to Measure

Capacities

Capacities shall be stated in liquid measurements, quarts or fractions thereof (liters or milliliters) at level full, except as otherwise noted in the following: with an allowable manufacturing tolerance of ± 5% of total volume.

Manufacturers are encouraged to mark the size and capacity permanently on t0p-of-range cookware and/or on labels.

 
CANNER (WATER BATH)   Canner (Water Bath)
Description How Measured Available Sizes
A large covered cooking utensil generally with side handles and equipped with a rack or jar holder. Must have 2 to 3 inches of headroom above the jar lid. Level full capacity and number of jars
it will hold
20-36 quarts in increments of
1 1/2 quarts
 
COVERED FRY PAN   Covered Fry Pan
Description How Measured Available Sizes
A deep fry pan or skillet with a cover. Also called a chicken fryer when diameter is 10 inches or larger. Top outside dimension. The bottom outside dimension may also be stated 10 inch or larger (top dimension)
 
COFFEE MAKER   Coffee Maker
Description How Measured Available Sizes
A utensil used for making coffee by the percolator, drip, vacuum, expresso, or boiling method. Number of finished brew portions based on 5 ounce servings Range of 2 to 48 serving portions
 
CREPE AND OMELETTE PAN   Crepe and Omelette Pan
Description How Measured Available Sizes
A shallow, uncovered pan with sloping sides and having one long handle. Top outside dimension 6 inches or larger
 
DOUBLE BOILER   Double Boiler
Description How Measured Available Sizes
Two saucepans or a saucepan and an insert made so that one may be inserted on top of the other. Equipped with a cover. Level full capacity of insert and bottom pan listed separately. If only one capacity is listed, then both are same. 1-1/2 quarts or larger in increments of half quarts
 
DUTCH OVEN   Dutch Oven
Description How Measured Available Sizes
A deep cooking utensil with a close fitting cover and two side handles, sometimes equipped with a rack or trivet. Level full capacity 4 quarts or larger in increments of half quarts
 
EGG POACHER   Egg Poacher
Description How Measured Available Sizes
An insert device with shallow cups or it may be a covered pan with such an insert device.   1 to 6 eggs
 
FOLDING OMELETTE PAN   Folding Omelette Pan
Description How Measured Available Sizes
Two shallow rectangular or semi-circular pans attached by hinges, one acting as a cover for the other. Each pan shall be equipped with one handle. Level full capacity 2 cups (each pan) or larger
 
FRENCH FRYER   French Fryer
Description How Measured Available Sizes
An uncovered cooking utensil with a perforated, meshed or sieve-like insert basket with one handle. Level full capacity of pan 2-1/2 and 3 quarts in increments of half quarts
 
FRY PAN OR SKILLET   Fry Pan or Skillet
Description How Measured Available Sizes
A shallow, covered or uncovered pan with one long handle. (A small side, helper handle is optional.) Top outside dimension. The bottom dimension may also be stated 6 inches or larger top dimension
 
GOURMET AND SAUTÉ PAN   Gourmet and Saute Pan
Description How Measured Available Sizes
A shallow, uncovered pan with one long handle, usually with sloped sides. (A small side handle is optional.) Top outside dimension 6 inches or larger
 
GRIDDLE   Griddle
Description How Measured Available Sizes
A utensil with one long handle, two side handles, or bail handle, wide bottom and shallow side wall. Available in round, square or oblong shapes. Top outside dimension 6 inches or larger
 
KETTLE   Kettle
Description How Measured Available Sizes
A covered utensil with a bail handle across the top for easier lifting. Level full capacity 6-1/2 to 23 quarts or larger in increments of quarts.
 
STEAMER   Steamer
Description How Measured Available Sizes
A covered utensil similar to a sauce pot but with a perforated insert, so that food placed in the insert is raised above the small amount of water in the pot and is cooked by steam. Level full capacity of exterior unit 2 quarts or larger in increments of quarts.
 
PRESSURE COOKER/CANNER   Pressure Cooker/Canner
Description How Measured Available Sizes
A utensil with locked on cover that permits steam pressure of 5 to 15 pounds per square inch Level full capacity 2 to 20 quarts in increments of half quarts.
 
TEA KETTLE   Tea Kettle
Description How Measured Available Sizes
A covered or closed utensil having one handle and equipped with a spout or a pouring lip. Filled to the point of overflow on level surface 1 quart or larger in increments of half quarts
 
TEAMAKER   Teamaker
Description How Measured Available Sizes
A utensil used for making tea by the "steep" method. Number of finished brew portions based on 5 fluid ounce servings Range of 2 to 10 portions
 
SAUCEPAN   Saucepan
Description How Measured Available Sizes
A covered or uncovered cooking utensil with one long handle. (A small side handle is optional.) Level full capacity 1/2 to 4 quart in increments of half quarts
 
SAUCEPOT OR STOCKPOT   Saucepot or Stockpot
Description How Measured Available Sizes
A covered or uncovered cooking utensil with two side handles. Level full capacity 3-20 quarts in increments of half quarts
 

Compliments of the Retailer Buyer's Learning Tools from the Cookware Manufacturers Association


 

 
 
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