adj
(cooking) Prepared to order, not prepared in advance.
n
(cooking) A large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.
n
(Scotland) A cooking pot.
n
A large receptacle for cooking large-scale meals.
n
(cooking) A special dish for cooking food in a microwave oven so that it browns on the outside.
n
(archaic) Alternative spelling of cauldron [A large bowl-shaped pot used for boiling over an open flame.]
n
(Caribbean) A metal or earthenware pot or jar used for storing and cooking food.
v
(transitive) To cook like, or as, a casserole; to stew.
n
A roughly conical earthenware vessel, glazed inside, used in cooking.
n
A metal clamshell cooking dish from Portugal, used to cook certain seafood. It can be sealed using a clamp on either side of the assembly.
n
Obsolete form of cauldron. [A large bowl-shaped pot used for boiling over an open flame.]
n
A large bowl-shaped pot used for boiling over an open flame.
n
An Ancient Greek earthenware cooking pot
n
small casserole (pot) for individual portions, similar to a Dutch oven
n
A cooking appliance comprising a pot (large or small) with a gridiron wielded beneath it, like a brazier, used for cooking methods such as broiling.
n
Alternative form of cookpot [cooking pot]
n
(archaic) Cooking tools or apparatus.
n
(archaic) A device for keeping cooked food hot.
n
Any vessel (such as a saucepan), with or without a lid, used to cook food
n
Alternative spelling of cooking pot [Any vessel (such as a saucepan), with or without a lid, used to cook food]
n
A row of appliances for the preparation of hot food in a restaurant kitchen.
n
The assorted objects, such as pots, pans, baking sheets, etc., used for cooking
n
Obsolete form of cauldron. [A large bowl-shaped pot used for boiling over an open flame.]
v
(transitive) To cook (food) in a slow cooker.
n
A cup-shaped gall in oak leaves.
n
Alternative form of cuvette (chemical vessel) [a pot, bucket, or basin, in which molten plate glass is carried from the melting pot to the casting table]
adj
baked in a deep dish (a metallic pan)
adj
(cooking) Cooked in the dumpoke style.
v
Alternative form of Dutch oven [(slang) To break wind beneath one's bedcovers or some other enclosed space.]
n
(UK, naval slang) Mess kettle or cooking pot.
n
A small, rounded, transparent, and domestic aquarium.
n
Alternative spelling of hot pot. [(chiefly UK) A stew of beef or lamb and potatoes.]
n
Alternative spelling of hot pot. [(chiefly UK) A stew of beef or lamb and potatoes.]
n
A large Chinese water jar.
n
(archaic) fat collected from pots and pans
n
Instruments and utensils found in a kitchen, particularly those associated with the preparation and serving of food.
n
Alternative spelling of lota (Indian water-pot) [(South Asia) A spherical pot, specifically a water pot used for washing and ablution, typically made of brass.]
n
A kind of covered cylindrical cup.
n
(archaic or historical) A large drinking bowl made from such wood; a mazer bowl.
n
(cooking) The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.
n
A cooking-pot or earthenware jar used in Spain and Spanish-speaking countries.
n
(cooking) A dish whose essential ingredients are combined in a single pot for cooking.
n
Alternative form of oast [(Britain) A kiln for drying tobacco, malt and especially hops.]
v
(transitive) To cook in an oven
adj
(literally) Ready for the oven; already suitably prepared for cooking in an oven.
n
A closed vessel for boiling or evaporating as part of manufacture; a vacuum pan.
n
A vessel with shallow cuplike compartments in which eggs are cooked over boiling water
n
Alternative spelling of potpourri [A collection of various things; an assortment, mixed bag or motley.]
n
A dish for pottage; a porringer.
n
A large bowl used for making or serving punch (the beverage).
n
(cooking) A small glass or earthenware dish, often white and circular, in which food is baked and served.
n
Alternative form of ramekin [(cooking) A small glass or earthenware dish, often white and circular, in which food is baked and served.]
n
(especially Japan, South Korea) Foodstuff that has undergone retort sterilization.
n
(colloquial, archaic) A stirrer in a copper for boiling wort.
n
A pot used to make sauce.
n
(dated) A large teacup, used especially at breakfast time
n
A kitchen appliance consisting of a clay pot and its housing with self-contained electrical heating, characterized by a loose-fitting lid, relatively low temperatures, and long cooking times, and used especially in the preparation of stews.
n
Cookware used in such cooking.
n
A device used to keep heat and liquid from escaping a lidded cup. Introduced by Starbucks in Canada in 2008.
n
(Southern US, colloquial) A lidded pot with a handle, suitable for stewing.
n
A pot used for making stew, usually large and heavy.
n
(cooking) A large pot, such as is used for making stock or for cooking large amounts of soup.
n
A sugar pan with a spout, pivoted so that it may be emptied by tipping.
n
(dated outside US) A vessel used to boil water for tea or other hot beverages.
n
An oval cooking-pot, traditionally used in Provence.
adj
(informal) Of a country, regime etc., autocratic, especially in a petty and amusing manner.
n
An ancient Chinese vessel with legs and a lid.
n
Alternative form of waffle maker [Synonym of waffle iron]
n
A large mist/smoke-filled black iron pot, stereotypically used by European witches to brew potions and cast spells.
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