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  2. 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 ...

  3. Chef's knife - Wikipedia

    en.wikipedia.org/wiki/Chef's_knife

    The blade of a chef's knife is typically made of carbon steel, stainless steel, or a laminate or folded sandwich of both metals, otherwise it will be a glass-like ceramic: Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium.

  4. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    While it is protective, the oxide layer is not very conductive, which makes cooking food less efficient than it could be. For most cooking applications, high thermal conductivity is desirable to create an evenly heated surface on which to cook. In this way, stainless steel is usually not considered high-grade cookware.

  5. Seasoning (cookware) - Wikipedia

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

    Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. [5] [6] Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking.

  6. Microplastics are in many of your body’s organs and tissues ...

    www.aol.com/microplastics-everywhere-5-tips-cut...

    Here are 5 tips to reduce your exposure. ... Pick the right cookware. Use stainless steel or cast iron instead of non-stick pots and pans, Trasande suggested.

  7. Chopsticks - Wikipedia

    en.wikipedia.org/wiki/Chopsticks

    For deep frying, however, metal chopsticks with bamboo handles are preferred, as tips of regular bamboo chopsticks become discolored and greasy after repeated use in hot oil. The bamboo handles protect against heat. Similarly, Vietnamese cooks use Đũa cả (𥮊奇) or "grand chopsticks" in cooking, and for serving rice from the pot. [11]

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