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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 ...

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   If your already limited counter space isn't an option, we found a useful folding table on sale at Walmart for under $35 to the rescue. Mainstays $38 $40 Save $2

4. Just in time for gifting, Drew Barrymore debuted her ... - AOL

   www.aol.com/lifestyle/just-in-time-for-gifting...

   Holiday baking just got a bit easier with the new dishes released at Walmart in the classic Beautiful aesthetic. ... up to 450°F and they retain heat to keep food warm. ... straight from the oven ...

5. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   In catering, the burner heats a water reservoir, making it a sort of portable steam table. [17] Historically, it was a kind of portable grate raised on a tripod heated with charcoal in a brazier. [18] The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet.

6. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   The self-healing properties of stainless steel are such that when part of the protective oxide layer gets scratched off, more of the steel reacts, leaving the surface protected again. Stainless steel is considered stainless because it has at least 11% chromium by mass.

7. Kitchen - Wikipedia

   en.wikipedia.org/wiki/Kitchen

   The Food Axis: Cooking, Eating, and the Architecture of American Houses (University of Virginia Press; 2011); 288 pages; Explores the history of American houses through a focus on spaces for food preparation, cooking, consumption, and disposal. Harrison, M.: The Kitchen in History, Osprey; 1972; ISBN 0-85045-068-3