Category:Special Equipment for Uruguayan Cooking

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Uruguayan cooking requires regular equipment, like the one found in the Western culture. The mate is sipped through a cane straw called bombilla. Tea used to be shared and served in a gourd with a silver straw, but not teacups are used. Coffee is drunk from very small cups, as it is rather strong. Bowls are very much used, especially due to the dips, sauces and stews. Other needed instruments are the sauce pans for stews and soups and large ones to preheat the oil for mixtures or meat. Uruguayan people love the ceramics and the pottery making is a very important and artistic craft. Diverse pots and water cans are in dark colors and have geometrical shapes; also, many Uruguayan pottery items are asymmetrical. Besides the rustic items of pottery and ceramics, the more practical equipment include condensate pots, orifice plates, flow elements and catch pots in different forms and sizes.