enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

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

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

   PTFE-coated non-stick cookware has a polymer coating that prevents food from sticking in the pans while cooking. This material also makes the cookware easy to wash.

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

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

   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.

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

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

   The real-life story, which is in theaters now, follows Ohio attorney Rob Bilott (portrayed by Mark Ruffalo) as he steadfastly pursues a case against DuPont, the chemical company that created Teflon.

5. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating. [19] Ceramic nonstick pans use a finish of silica (silicon dioxide) to prevent sticking.

6. Seasoning (cookware) - Wikipedia

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

   Unlike commercial non-stick coatings such as Teflon, with which metal cooking utensils are not used because they damage the surface, seasoned surfaces tend to be self-reforming, so they allow the use of such utensils. These are of course much more effective in scraping off food than the softer utensils used with non-stick pans. [34] [page ...

7. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]