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2. 'Dark Waters': Here's the toxic reason why you should toss ...

   www.aol.com/lifestyle/dark-waters-heres-toxic...

   An effective water filtration system will weed out chemicals, pesticides, lead, bacteria and other unhealthy elements. You should at least entertain the idea of abandoning nonstick pans entirely.

3. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.

4. What is Teflon Flu? Learn about the illness linked to ... - AOL

   www.aol.com/teflon-flu-learn-illness-linked...

   While preparing lunch around 11:00 a.m. the man fell asleep and left a pan of boiling water for his pasta on the stove. Five hours later, the man woke up and noticed white smoke, the report said.

5. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.

6. Is Your Nonstick Pan Making You Sick? Suspected Cases Of ...

   www.aol.com/nonstick-pan-making-sick-suspected...

   Teflon flu, aka polymer fume fever, is a term used to describe people who have gotten sick after being exposed to fumes from Teflon pans, according to the National Capital Poison Center.

7. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   The presence of water reduces the force of these attractions in three ways. The water puts physical distance between the oil or pan and the proteins on the surface of the meat. This increases the value in the equation. Water also has a high permittivity value (). Both of these increase the value of the denominator and reduce the value of the ...