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

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

    If you do want to continue using nonstick cookware, you should replace items purchased prior to 2014. As mentioned above, the phase-out of PFOA didn't go into effect until 2013, which means that ...

  3. 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.

  4. Polytetrafluoroethylene - Wikipedia

    en.wikipedia.org/wiki/Polytetrafluoroethylene

    Polytetrafluoroethylene is used as a non-stick coating for pans and other cookware. It is non-reactive, partly because of the strength of carbon–fluorine bonds, so it is often used in containers and pipework for reactive and corrosive chemicals. Where used as a lubricant, PTFE reduces friction, wear, and energy consumption of machinery.

  5. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade ...

  6. The Dangers Of Cooking With A Scratched Pan - AOL

    www.aol.com/dangers-cooking-scratched-pan...

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  7. 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]

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