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2. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   An enameled cast-iron pot. Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. [10] Enameled cast iron is excellent for slow cooking and drawing flavor from foods. [11]

3. Minnesota families become best friends after meeting in the NICU

   www.aol.com/minnesota-families-become-best...

   One month into his stay at the NICU at M Health Fairview Masonic Children's Hospital, Cooper got a neighbor, Raghu, who weighed even less than him. The parents quickly connected.

4. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   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. In the twenty-first century, other coatings have been marketed as non-stick, such as anodized ...

5. Seasoning (cookware) - Wikipedia

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

   Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.

6. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. [ citation needed ] Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking.

7. Why food safety experts stand behind the 'when in doubt ... - AOL

   www.aol.com/why-food-safety-experts-stand...

   "It's better to err on the side of caution." The one exception to this rule, he said, comes to shelf life and expiration dates. These things, he said, "often measure quality, not safety."