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2. Black oxide - Wikipedia

   en.wikipedia.org/wiki/Black_oxide

   Black oxide or blackening is a conversion coating for ferrous materials, stainless steel, copper and copper based alloys, zinc, powdered metals, and silver solder. [1] It is used to add mild corrosion resistance, for appearance, and to minimize light reflection. [ 2 ]

3. 20 Cleaning Tricks That’ll Make Your In-Laws Think You’re A ...

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   Buy Now: amazon.com #6 Channel Your Inner Eco-Warrior And Give Your Home A Guilt-Free Glow With Multi-Surface Natural Steam Cleaner , Just In Time For Your In-Laws To Arrive And Judge Your ...

4. How to clean any stove top — from glass to gas to ... - AOL

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   While this is happening, sprinkle some baking soda onto the stove cooktop and spray it with vinegar. Let sit for fifteen minutes. Let sit for fifteen minutes. Use a damp sponge or cloth to wipe ...

5. 5 Foods You Shouldn't Cook in Stainless Steel Skillets - AOL

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   Avoid stained skillets and sticky situations! For premium support please call: 800-290-4726 more ways to reach us

6. Bluing (steel) - Wikipedia

   en.wikipedia.org/wiki/Bluing_(steel)

   Similarly, stainless steel parts may be immersed in a mixture of nitrates and chromates, similarly heated. Either of these two methods is called 'hot bluing'. Hot bluing is the current standard [ 7 ] in gun bluing, as both it and rust bluing provide the most permanent degree of rust-resistance and cosmetic protection of exposed gun metal, and ...

7. 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 ...

8. How to Clean a Glass Cooktop and Get Rid of Burnt-On Food - AOL

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9. 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.