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2. So you like to cook, but do you have a universal frying pan lid?

   www.aol.com/lifestyle/made-in-cookware-universal...

   Made of food-safe silicone with a stainless steel interior, this universal frying pan lid from Made In Cookware literally has everything covered — from woks to oversized frying pans up to 12 inches.

3. Parchment vs. Wax Paper: Do You Know Which One Goes in ... - AOL

   www.aol.com/parchment-vs-wax-paper-know...

   Cooking fish like salmon in packets (or as the French say "en papillote") not only makes cleanup a breeze since everything is in one discardable spot, but it also helps flavor development. As the ...

4. The 7 Ceramic Cookware Sets That Are Worth Your Money - AOL

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

   The T-fal Initiatives Ceramic Nonstick Cookware is here to serve with its oven-safe (up to 350°) pans and lids, nonstick rivets, and solid performance—you even get two spoons and two spatulas ...

5. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   Cast-iron cookware is seasoned with oil. The surface of the cast iron is not very smooth; it has pits and peaks that are not conducive to cooking. Typically, the cookware is seasoned with oil. This process leaves a thin coat of oil in the pits and on top of the peaks on the surface of the pan.

6. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Various commercial baking pans. 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.

7. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Cast iron, carbon steel, [1] stainless steel [2] and cast aluminium cookware [citation needed] may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat.