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2. Glass vs. Metal: Are You Baking With the Right Pan? - AOL

   www.aol.com/glass-vs-metal-baking-pan-140400993.html

   As a rule of thumb when substituting glass in a recipe that calls for metal, chef David suggests lowering the temperature by up to 25°F and extending the baking time by five to 15 minutes, and ...

3. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]

5. Aluminized steel - Wikipedia

   en.wikipedia.org/wiki/Aluminized_steel

   Although stainless steel is the stronger of the two, aluminized steel has a greater electrostatic surface, and can therefore reflect heat better. Aluminized steel is highly resistant to corrosion because of the thin layers of aluminium and silicon, which keep the underlying steel from oxidizing. These thin layers also keep pit corrosion from ...

6. Induction cooking - Wikipedia

   en.wikipedia.org/wiki/Induction_cooking

   Because of this, 'tri-ply' pans often have an induction-compatible skin of stainless steel containing a layer of thermally conductive aluminum. For frying, a pan base must be a good heat conductor to spread heat quickly and evenly. The sole of the pan will be either a steel plate pressed into aluminum, or a layer of stainless steel over the ...

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.