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2. The 5 Best Roasting Pans, Tested by a Chef - AOL

   www.aol.com/5-best-roasting-pans-tested...

   All-Clad Gourmet Accessories, Large Stainless Steel Roaster with Rack ($180 at Amazon): The All-Clad is a deep-walled pan with shiny stainless steel construction. The included rack is nonstick ...

3. The 9 best kitchen sheet pans, according to bakers and chefs

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   Material: Sheet pans are made from various types of metal, but the best materials for most cooks and bakers are aluminum, stainless steel, aluminized steel and carbon steel, according to our experts.

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. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]

6. 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.

7. From plastic cutting boards to nonstick pans, these 5 kitchen ...

   www.aol.com/lifestyle/nonstick-pans-plastic...

   “PFAS have been shown to migrate from nonstick pans into food and that the cooking surface degrades with each use,” Courtney C. Carignan, an exposure scientist and assistant professor of food ...