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

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

   But Calphalon’s signature style, hard-anodized aluminum is designed with durability in mind. It has a nonstick surface for easy cooking and cleanup, but the try-ply construction ensures it'll ...

3. Calphalon makes a slow cooker that's just as nice as its ...

   www.aol.com/news/calphalon-makes-slow-cooker...

   Its 5.3-quart capacity is a perfect size for four or five people without going overboard, and Calphalon claims that the ceramic nonstick surface is 11 times more durable than traditional nonstick ...

4. The Best Non-Stick Frying Pan Brands According to Kitchen Pros

   www.aol.com/best-non-stick-frying-pan-171853323.html

   Looking for an alternative to traditional nonstick coatings and hard-anodized cookware? Give ceramic cookware, ... Hard-anodized forged aluminum. Oven-safe temperature: Up to 500ºF. Price: $110.

5. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.

6. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.

7. Seasoning (cookware) - Wikipedia

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

   Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...