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2. 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.

3. From plastic cutting boards to nonstick pans, these 5 kitchen ...

   www.aol.com/lifestyle/nonstick-pans-plastic...

   Kuiper points out that the Food and Drug Administration has previously said that there is no known research to demonstrate that PFAS authorized for use in nonstick cookware is actually a ...

4. One of the best nonstick pans we've ever tested is down to ...

   www.aol.com/lifestyle/one-of-the-best-nonstick...

   What reviewers say 💬. Lisa's in good company; over 18,000 Amazon customers are smitten with the Tramontina nonstick pan too.. Pros 👍 "This is the best nonstick pan I’ve ever used," raved ...

5. The 9 best kitchen sheet pans, according to bakers and chefs

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   Made In Non-Stick ½ Sheet Pan $ at Walmart We’ve featured Made In cookware before in our guide to the best Dutch ovens , and this sheet pan is another popular pick from the brand.

6. 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 ...

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]