| STEWPAN | A casserole, daubiere, Dutch oven, marmite or other pot in which to slow-cook meat/vegetables (7) |
| SKILLET | Cooking pot in which to place pheasant, say (7) |
| BRAISE | One way to slow-cook game (6) |
| BILLYCAN | A tin/pot in which to boil water, cook or make tea over a campfire (5-3) |
| SPREAD | Food such as butter, jam, Marmite or pate applied to bread; a double page; bedcover; or, a feast (6) |
| HIBACHI | Large earthenware pot in which charcoal is burnt used in Japan to provide indoor heating |
| STIRFRY | Dish of small pieces of meat, vegetables, etc, cooked rapidly in a wok or frying pan over a high heat (4-3) |
| FAJITAS | Mexican dish of soft tortillas wrapped around fried strips of meat, vegetables, etc (7) |
| VENISON | Dutch oven is only used to serve meat |
| DHANSAK | Traditional Indian dish of meat, vegetables and lentils (7) |
| STEWPOT | Dutch oven |
| AMBIENT | Marmite regularly seen around in France: well, that's relaxing (7) |
| TANDOORI | Type of Indian cooking in which skewered meat, vegetables etc. are cooked over an intense fire in a clay oven (8) |
| TAGINE | Moroccan stew with various spices, apricots/prunes and almonds, or the clay pot in which it is slow-cooked (6) |
| POT | A handmade piece of earthenware; or, a vessel such as a casserole, cauldron, crucible or marmite that, according to an old proverb, never boils if watched (3) |
| CASSEROLE | From Greek for "little cup", Latin for "ladle, pan" and Old Provencal for "spoon-like container", an originally French word for a stew; or, the pot in which it is cooked (9) |
| STEWPOTS | Casseroles, cocottes, Dutch ovens, slow cookers, tagines etc in which to simmer ragouts and similar dishes (8) |
| DIXIE | Name a large metal pot in which stew, tea, etc, is made (5) |
| SOUP | A liquid food made by stewing meat, vegetables or grains (4) |
| PIE | A dish of baked meat, vegetables or fruit covered with pastry |
