Cookware, utensils for preparation of food and drink and serveware of all types in Class 21 including: cookware and bakeware, including milk pans, saucepans, frypans, saute pans, skillets, casseroles, stock pots, Chinese woks and griddles; ovenware; porcelain and earthenware; ramekins; tajine dishes and tatin dishes; chopping boards; cooking implements and cooking utensils; cooking utensils of metal or silicone; cooking utensils of wood; kitchen utensils; serving utensils; serving dishes; dishes (not of precious metal); non-electric kettles; tea kettles; trivets; potholders for kitchen use; handles for cooking utensils; mixing bowls; boxes and containers for kitchen use; whisks; and brushes, articles for cleaning purposes