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2. Got Stainless Steel Pan Problems? Here's How To Make ... - AOL

   www.aol.com/got-stainless-steel-pan-problems...

   How Do Stainless Steel Pans Become Nonstick? skynesher - Getty Images. What you’re looking for is the Leidenfrost effect. This phenomenon occurs when the surface of a pan is hot enough to ...

3. 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.

4. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced. [7] At the 1968 Miss America protest, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans. [8]

5. Gordon Ramsay's favorite cookware is 30% off right now: 'The ...

   www.aol.com/lifestyle/hexclad-oprah-and-gordon...

   HexClad is known for creating "hybrid cookware," meaning it combines the durability of stainless steel with the convenience of nonstick. The brand is known — and named — for the unique steel ...

6. Shopping for a Cookware Set This Black Friday? Experts ... - AOL

   www.aol.com/shopping-cookware-set-black-friday...

   Increasingly, nonstick pans are being made with stainless steel, offering even greater strength and longevity. Most people choose nonstick cookware for its ease of use and quick cleanup.

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]