When the eggs are cooking the eggs will heat up and go to the top of the pot then they will cool down and fall to the bottom of the pot then it will heat up again and go to the top and will keep going When the eggs are cooking the eggs will heat up and go to the top of the pot then they will cool down and fall to the bottom of the pot then it will heat up again and go to the top and will keep going
An electric hob is effectively a stove top with elements on it. When used for cooking one can put a pot or pan on top and fill with water or just use a little oil to cook various foods.
The main advantage is to re-use (re-cycle) the cooking oil again, which saves having to buy new cooking oil. Though, eventually, new cooking oil will be needed to replace or top-up old cooking oil lost to evaporation, or cooking oil tainted with a strong smell, possibly from cooking a lot of smelly fish.
Seeing as this is in Food and Cooking, I'll assume you really mean 'bain Marie'. This is a large double cooking pot, or a pot on top of a slightly larger one, used to boil vegetables.
To brush oil or egg on top of items
You can use any deep pot on the stove top. Be sure you don't fill the pot more than half full. You'll also want a cooking thermometer to check the temperature of your oil since you won't have the thermostat from the deep fryer.
you put the kernels and some oil or butter into a pot and shake it with a lid on.
You can take a pot , oil and popcorn kernels , and put them int the pot, turn on the oven , put the top on and pop it up!
No, just push one tray, pot or what ever you are cooking with to one side of the oven and the other to the opposite side so the bottom tray can "see" the top of the oven. if the trays are to big to do that half way through your cooking switch the trays so the bottom tray is on the top.
The lid of the pot
Pot is top as tip is to
No, a stock pot is a large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquid on the stove top. A Dutch oven is shorter, thick-walled (usually cast iron) pot with a tight fitting lid. Commonly referred to as a 'camp oven', it is meant for braising or slow-cooking and can be used in either the oven, stove top or directly over hot coals on a campfire.