enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Non-stick surface - Wikipedia

    en.wikipedia.org/wiki/Non-stick_surface

    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.

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

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

    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.

  5. 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.

  6. Seasoning (cookware) - Wikipedia

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

    Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.

  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.

  8. What to know about 'Teflon flu' amid a rise in cases in the US

    www.aol.com/news/know-teflon-flu-amid-rise...

    A recent record number of cases of polymer fume fever, also known as "Teflon flu," are putting a spotlight on one of the most common causes of the condition, the use of nonstick pans. Over 265 ...

  9. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    Seasoning is the process of treating the surface of a cooking vessel with a dry, hard, smooth, hydrophobic coating formed from polymerized fat or oil. When seasoned surfaces are used for cookery in conjunction with oil or fat a stick-resistant effect is produced.