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2. Hot deal! Gordon Ramsay uses HexClad cookware - AOL

   www.aol.com/lifestyle/gordon-ramsay-hexclad...

   That combo gives you the ease and convenience of a nonstick pan while still allowing you to sear food with less oil, grease and butter. ... HexClad 13 Piece Non-Stick Cookware Set . $840 $932 Save ...

3. HexClad cookware combines the longevity of stainless steel ...

   www.aol.com/hexclad-cookware-combines-longevity...

   With HexClad, you don’t have to choose between nonstick and stainless steel cookware. These hybrid pans use laser etching to combine two materials that give you the searing power of stainless ...

4. An A-List 'Alien Ambassador' Throws Major Shade at Gordon ...

   www.aol.com/list-alien-ambassador-throws-major...

   HexClad's new Super Bowl ad starring Gordon Ramsay is ... out of this world! The high-tech cookware brand teamed up with the celebrity chef for a special Super Bowl LIX ad, which PEOPLE can ...

5. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.

6. Seasoning (cookware) - Wikipedia

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

   Often cookware's seasoning is uneven, and over time it will spread to the whole item. Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would otherwise cause rust to form. Some cast iron users advocate ...

7. 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.