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2. 9 Ceramic Cookware Sets That Are Worth Your Money - AOL

   www.aol.com/9-ceramic-cookware-sets-worth...

   Our new best overall ceramic cookware set replaces a discontinued set from the same brand. It features many of the same great qualities like a dark interior, sturdy design and glass lids, and it ...

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. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed 260 °C (500 °F), above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties ...

5. Meyer Corporation - Wikipedia

   en.wikipedia.org/wiki/Meyer_Corporation

   Meyer's cookware is manufactured and distributed internationally with factories in China, Thailand and Italy. Cookware lines are stainless steel, hard-anodized aluminum, and non-stick aluminum. The parent manufacturing firm is still based in Hong Kong while the distribution company moved to California in 1992.

6. I Tested KitchenAid's First-Ever Rice Cooker—Here's ... - AOL

   www.aol.com/lifestyle/tested-kitchenaids-first...

   It features an eight-cup-capacity nonstick pot, steam basket, and water tank on a sleek tech base. After plugging in the cord attachment in my kitchen outlet, I simply flipped the gadget’s "on ...

7. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...