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2. 'Best frying pans I've ever owned!' Amazon's top-rated ... - AOL

   www.aol.com/lifestyle/best-pan-ive-ever-owned...

   No wonder it's garnered over 19,000 rave reviews. “We have been using the same pots and pans for years — it was bad,” wrote a happy shopper. “I love this set so much.

3. 'Dark Waters': Here's the toxic reason why you should toss ...

   www.aol.com/lifestyle/dark-waters-heres-toxic...

   You should at least entertain the idea of abandoning nonstick pans entirely. Thanks in no small part to Bilott's extensive legal efforts, PFOA is no longer used in the production of nonstick cookware.

4. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Food in a non-stick pan. 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 ...

5. 'Best pots and pans': Ayesha Curry's 11-piece cookware ... - AOL

   www.aol.com/lifestyle/best-pots-pans-ayesha...

   If you're thinking about hosting a few more dinner parties in 2023, this set will help you through it from appetizers to dessert. It comes with a Dutch oven, two skillets, two sauce pans, a sauté ...

6. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware.

7. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   Pan frying is an oil based cooking technique which is typically used to sear larger cuts of meat or to fully cook thinner cuts. This technique uses a thin layer of heated oil to coat the pan. The oil layer is the method of heat transfer between the burner and the food. Water vapor is a critical component of how pan frying works.