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2. What is Teflon Flu? Learn about the illness linked to ... - AOL

   www.aol.com/teflon-flu-learn-illness-linked...

   "In general, do not leave an empty Teflon pan on high heat and do not use in ovens hotter than 500 degrees Fahrenheit," Brown said. "Use a kitchen exhaust fan while cooking if possible."

3. 'Dark Waters': Here's the toxic reason why you should toss ...

   www.aol.com/lifestyle/dark-waters-heres-toxic...

   The real-life story, which is in theaters now, follows Ohio attorney Rob Bilott (portrayed by Mark Ruffalo) as he steadfastly pursues a case against DuPont, the chemical company that created Teflon.

4. Is Your Nonstick Pan Making You Sick? Suspected Cases Of ...

   www.aol.com/lifestyle/nonstick-pan-making-sick...

   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.

5. 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.

6. Surface chemistry of cooking - Wikipedia

   en.wikipedia.org/wiki/Surface_chemistry_of_cooking

   The other effect that the seasoning oil has is to make the surface of a cast-iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned. [1]

7. Seasoning (cookware) - Wikipedia

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

   Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.