Traditional

Casuelas are earthen stewing pans of Spanish origin. These are wide flat-
bottomed casseroles, often made with clay that’s later glazed. It’s widely
used in urban Philippines, and is interchangeably known
as caserola or calderon. Its various iterations over time have made it to
encompass all cooking pots.

Examples are: Cazuela de Vaca, Cazuela Ortigas, etc.

Gamay is a term used to describe an old-fashioned kettle. It has a wide body
and a medium-long curved spout. Traditional versions were also made of
earthenware; but later on, they were also crafted out of metal. Another old-
style kettle to note is the buhoy, a narrow-mouth version.
Kawali, as mentioned, refers to metal wok-like cooking pans. The
term was taken from the Chinese language, since the Chinese
controlled the production of pans in the country for a time. Before
that, though, the kawali was called kalahay, alluding to locally
made cooking pans made from steel or iron. (If one looked for an
imported one during the Spanish colonial period, he/she would
refer using the Hispanic word carajay.)

Examples are: Lechon Kawali

 A tacho is a flat-bottomed, two-handled pan traditionally used to
make candies and syrups. It was introduced during the Spanish
colonial era, at a time when the vessel was already commonly used
in South America to make caramels. It’s the same, in both
appearance and use, to the Chinese-style tulyasi.
 Palayok is an umbrella term for clay cooking pots. In Tagalog, small pots
are called anglit, while big pots are called katingan. These are made out of
earthenware, a porous ceramic that allows steam to escape while cooking.
Despite requiring high heat and long cook times, many still use palayok
today because they effectively derive more flavor out of food, with a very low
risk of burning.
 Modern

A microwave oven (commonly referred to as a microwave) is an

electric oven that heats and cooks food by exposing it to electromagnetic
radiation in the microwave frequency range.[1] This induces polar
molecules in the food to rotate and produce thermal energy in a process
known as dielectric heating. Microwave ovens heat foods quickly and
efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5
inches) of a homogeneous, high water content food item.
 An electric stove or electric range is a stove with an
integrated electrical heating device to cook and bake. Electric
stoves became popular as replacements for solid-fuel (wood or
coal) stoves which required more labor to operate and maintain.
Some modern stoves come in a unit with built-in extractor hoods.
A rice cooker or rice steamer is an automated kitchen appliance
designed to boil or steam rice. It consists of a heat source, a
cooking bowl, and a thermostat. The thermostat measures the
temperature of the cooking bowl and controls the heat.
A toaster is an electric small appliance designed to expose various
types of sliced bread to radiant heat, browning the bread so it
becomes toast.
A barbecue grill is a device that cooks food by applying heat from
below. There are several varieties of grills, with most falling into one
of three categories: gas-fueled, charcoal, or electric. There is
debate over which method yields superior results.