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2. 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.

3. Stainless steel - Wikipedia

   en.wikipedia.org/wiki/Stainless_steel

   Stainless steel, also known as inox, corrosion-resistant steel ( CRES ), and rustless steel, is an alloy of iron that is resistant to rusting and corrosion. It contains iron with chromium and other elements such as molybdenum, carbon, nickel and nitrogen depending on its specific use and cost. Stainless steel's resistance to corrosion results ...

4. Austenitic stainless steel - Wikipedia

   en.wikipedia.org/wiki/Austenitic_stainless_steel

   Austenitic stainless steel is one of the five classes of stainless steel by crystalline structure (along with ferritic, martensitic, duplex and precipitation hardened [ 1] ). Its primary crystalline structure is austenite ( face-centered cubic) and it prevents steels from being hardenable by heat treatment and makes them essentially non ...

5. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.

6. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   The material properties of cookware, such as hydrophobicity, surface roughness, and conductivity can impact the taste of a dish dramatically. The technique of food preparation alters food in fundamentally different ways, which produce unique textures and flavors. The temperature of food preparation must be considered when choosing the correct ...

7. SAE 316L stainless steel - Wikipedia

   en.wikipedia.org/wiki/SAE_316L_stainless_steel

   SAE 316L grade stainless steel, sometimes referred to as A4 stainless steel or marine grade stainless steel, is the second most common austenitic stainless steel after 304/A2 stainless steel. Its primary alloying constituents after iron, are chromium (between 16–18%), nickel (10–12%) and molybdenum (2–3%), up to 2% manganese [ 1], with ...