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2. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   Two opportune locations for the surface proteins to bind are the oil and the surface of the pan. Meat sticking to the bottom of the pan is caused by the interactions between proteins on the surface of the meat binding with the molecules on the surface of the pan. The denatured protein can also bind with the oil in the pan.

3. Deglazing (cooking) - Wikipedia

   en.wikipedia.org/wiki/Deglazing_(cooking)

   Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.

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

   www.aol.com/got-stainless-steel-pan-problems...

   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.

5. This Trick Shows You How to Clean the Outside Bottom of a Pan

   www.aol.com/lifestyle/trick-shows-clean-outside...

   Flip the pan upside down and run some steel wool over the burnt bottom. Step 2: Add salt and baking soda. Sprinkle a few pinches of salt onto the bottom. Do the same with a few pinches of baking soda.

6. 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 ...

7. Food Scientist Reveals Why You Need To Throw Away Your ... - AOL

   www.aol.com/food-scientist-reveals-why-throw...

   We consulted Dr. Bryan Quoc Le, food scientist and author of '150 Food Science Questions Answered', to unpack everything you need to know about rusty bakeware.

8. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   Not all non-stick pans use Teflon; other non-stick coatings have become available. For example, a mixture of titanium and ceramic can be sandblasted onto the pan surface, and then fired at 2,000 °C (3,630 °F) to produce a non-stick ceramic coating. [19] Ceramic nonstick pans use a finish of silica (silicon dioxide) to prevent sticking.

9. Why You Should Never Use This Pan For Baking - AOL

   www.aol.com/why-never-pan-baking-144200098.html

   Metal pans come in a variety of finishes, from light gray aluminum to dark nonstick, and those with a dark nonstick coating tend to brown much more quickly around the edges and on the bottom than ...