Search results
Results from the WOW.Com Content Network
PTFE-coated non-stick cookware has a polymer coating that prevents food from sticking in the pans while cooking. This material also makes the cookware easy to wash.
Teflon flu, aka polymer fume fever, is a term used to describe people who have gotten sick after being exposed to fumes from Teflon pans, according to the National Capital Poison Center.
If you cook with nonstick pans purchased prior to 2014, you can assume they're coated with Teflon. ... If you do want to continue using nonstick cookware, you should replace items purchased prior ...
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.
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 ...
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface.
Testicular cancer is associated with PFOA; the chemical was used in the production of teflon cookware until 2013. The study’s authors are calling for better regulation of these chemicals going ...
Carbon steel cookware is used because over time it can develop a highly nonstick patina of polymerized oil called seasoning useful for cooking protein that is prone to stick, such as fish and eggs. While all of these materials are still commonly used in professional kitchens, many modern materials have supplanted them in the consumer market.