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

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   The Leidenfrost effect only works when the surface of the pan is higher than water's boiling point, so you want to turn your stove to medium heat and allow the stainless steel to get hot.

3. I Follow a Mediterranean Diet & This Is My Favorite Stainless ...

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   According to Carolyn Williams, Ph.D., RD, culinary nutrition expert and cookbook author, “Uncoated stainless steel pans are one of the best choices for safer, everyday cookware. There are ...

4. 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 ...

5. The 12 Best Cookware Sets for Every Type of Home Cook ... - AOL

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6. 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]

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.