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2. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   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 resistance to ...

3. Got Stainless Steel Pan Problems? Here's How To Make ... - AOL

   www.aol.com/got-stainless-steel-pan-problems...

   Nothing makes us feel more frustrated in the kitchen than food getting stuck to the pan. It leaves a mess on the surface, not to mention the visceral discomfort that comes with scraping it off ...

4. Cathy Mitchell (television personality) - Wikipedia

   en.wikipedia.org/wiki/Cathy_Mitchell_(television...

   Skillet Pasta & Beef prepared according to Mitchell's Dump Dinners. Mitchell is the author of a number of cookbooks. Her first was Dump Cakes, a small book of recipes for dump cakes – cobbler-like desserts which are easily prepared by "dumping" fruit and packaged cake mix into a pan without mixing.

5. So you like to cook, but do you have a universal frying pan lid?

   www.aol.com/lifestyle/made-in-cookware-universal...

   Made of food-safe silicone with a stainless steel interior, this universal frying pan lid from Made In Cookware literally has everything covered — from woks to oversized frying pans up to 12 ...

6. List of applications of stainless steel - Wikipedia

   en.wikipedia.org/wiki/List_of_applications_of...

   Cookware and bakeware may be clad in stainless steels to enhance their cleanability and durability and to permit their use in induction cooking (this requires a magnetic grade of stainless steel, such as 432). Because stainless steel is a poor conductor of heat, it is often used as a thin surface cladding over a core of copper or aluminium ...

7. Induction cooking - Wikipedia

   en.wikipedia.org/wiki/Induction_cooking

   Because of this, 'tri-ply' pans often have an induction-compatible skin of stainless steel containing a layer of thermally conductive aluminum. For frying, a pan base must be a good heat conductor to spread heat quickly and evenly. The sole of the pan will be either a steel plate pressed into aluminum, or a layer of stainless steel over the ...