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  2. Seasoning (cookware) - Wikipedia

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

    Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...

  3. Potholder - Wikipedia

    en.wikipedia.org/wiki/Potholder

    Another issue with potholders is that the materials that they are made out of are often not water resistant, making them impossible to wash. [8] This poses a problem because kitchens are full of accidental spills, and if a potholder becomes soiled, it can be difficult to clean. If a pot holder becomes wet in any way, it becomes a steam burn risk.

  4. 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 ...

  5. Non-stick surface - Wikipedia

    en.wikipedia.org/wiki/Non-stick_surface

    A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.

  6. Polyurethane - Wikipedia

    en.wikipedia.org/wiki/Polyurethane

    Polyurethane synthesis, wherein the urethane groups −NH−(C=O)−O− link the molecular units A kitchen sponge made of polyurethane foam . Polyurethane (/ ËŒ p É’ l i ˈ jÊŠÉ™r É™ ËŒ θ eɪ n,-j ʊəˈr É› θ eɪ n /; [1] often abbreviated PUR and PU) refers to a class of polymers composed of organic units joined by carbamate (urethane) links.

  7. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Silicone is a heat-resistant rubber that is inert and non-toxic. They are polymers that typically have a silicon–oxygen backbone with methyl ligands. The fairly inert methyl groups are not very reactive, giving the silicone a fairly low coefficient of friction. Just like Teflon, this makes them non-stick and easy to clean.

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