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  2. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Carbon steel Carbon-steel cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven.

  3. The 11 Best Cookware Brands, Tested & Reviewed by Editors - AOL

    www.aol.com/lifestyle/11-best-cookware-brands...

    She says you should avoid using metal utensils on these to maintain the nonstick surface. "Don't use anything abrasive; it scratches easily." $220; $100 at greenpan

  4. 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.

  5. Seasoning (cookware) - Wikipedia

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

    Seasoning a cast-iron or carbon steel wok is a common process in Asia and Asian-American culture. While the vegetable oil method of seasoning is also used in Asia, a traditional process for seasoning also includes the use of Chinese chives or scallions as part of the process.

  6. Kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Kitchen_knife

    A selection of various knife types found in a domestic kitchen. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough ...

  7. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    The strength of the carbon-fluorine bonds makes it nonreactive to most things. Furthermore fluorine bonded to carbon tends to not form hydrogen bonds, [3] and this along with the overall relatively weak London dispersion forces present result in Teflon poorly sticking to other substances. Teflon has the third lowest coefficient of friction of ...

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