Attribute
HAIPC: L5-BWPE8
Type of Hob Pot/Pan/Wok/Cocotte
Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify the type of stove-top pot or pan.
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Children
23
Value
HAIPC: L6-HV7LN
HOB POT/SAUCEPAN
Value
HAIPC: L6-HV7LO
EGG POACHER
Value
HAIPC: L6-HV7LQ
FRYING PAN
This term is used to describe a utensil endowed with a handle used to grab, grill, gild or flame food.
Value
HAIPC: L6-HV7LR
STEAMER
Value
HAIPC: L6-HV7LS
WOK (NON POWERED)
Value
HAIPC: L6-HV9DZ
HOB GRIDDLE
Value
HAIPC: L6-HVA54
PRESSURE COOKER (NON POWERED)
This term is used to describe products that can be described as a non-electric cooking utensil consisting of a recipient made of thick metal that can be hermeti…
Value
HAIPC: L6-HVE45
ASPARAGUS STEAMER
This term is used to describe a set consisting of a saucepan, lid and a perforated strainer-basket and specifically enabling the cooking of asparagus.
Value
HAIPC: L6-HVE46
BAIN-MARIE
This term is used to describe a piece of equipment usually consisting of a pan of water in which another container or containers of food to be cooked is placed …
Value
HAIPC: L6-HVE47
COUSCOUSSIER/STEAMER
This term is used to describe a traditional double-chambered food steamer used in Berberand Arabic cuisines to cook couscous.
Value
HAIPC: L6-HVE48
CREPE PAN
This term is used to describe an utensil with a handle used to cook french crepes.
Value
HAIPC: L6-HVE49
DEEP FRYING PAN
This term is used to describe a pan used to cook a bigger quantity of food than in a classical frying pan.
Value
HAIPC: L6-HVE4A
DEEP SAUCEPAN
This term is used to describe a saucepan deeper than usually, allowing to avoid the overflowing of liquid.
Value
HAIPC: L6-HVE4B
FISH PAN
This term is used to describe an oval or rectangular utensil endowed with a handle used to cook fish.
Value
HAIPC: L6-HVE4C
FISHKETTLE
This term is used to describe a long and relatively deep cookware used to cook whole fish typically with an internal tray.
Value
HAIPC: L6-HVE4D
PAELLA PAN
This term is used to describe a relatively high pan to allow cooking of the paella. This pan has two or more handles.
Value
HAIPC: L6-HVE4E
PASTA COOKER BASKET
This term is used to describe a type of cooking recipient, perforated on the bottom and sides, that can be inserted in a saucepan, specifically to cook pasta.
Value
HAIPC: L6-HVE4F
PASTA COOKER SET
This term is used to describe products that can be described as a set consisting of a saucepan, a lid and a perforated strainer-basket (specifically called a pa…
Value
HAIPC: L6-HVE4G
PASTA POT
This term is used to describe a pot with a specially designed lid used to strain the cooked pasta.
Value
HAIPC: L6-HVE4H
SAUCEPAN
This term is used to describe an utensil with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have on…
Value
HAIPC: L6-HVE4I
SAUCIER
This term is used to describe a type of cooking recipient enabling the cooking and preparation of a sauce, cream or sabayon.
Value
HAIPC: L6-HVE4J
SAUTE PAN STRAIGHT & CONICAL
This term is used to describe an utensil used to brown food. Its shape ensures a good evacuation of humidity.
Value
HAIPC: L6-HVEBB
BLINI PAN