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  2. Food coating - Wikipedia

    en.wikipedia.org/wiki/Food_coating

    Coating is a process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned. [1] [2]

  3. Cooking spray - Wikipedia

    en.wikipedia.org/wiki/Cooking_spray

    Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. [1] Traditionally, cooks use butter, shortening, or oils poured or rubbed on cookware. [2]

  4. Seasoning (cookware) - Wikipedia

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

    The seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking . These form a layer that prevents foods, which typically contain water, from touching and cooking on to the hydrophilic metallic cooking surface underneath. The seasoned surface will deteriorate at the temperature where the coating breaks down.

  5. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce. These interactions stem from the polar oil molecules interacting with the surface of the food. Water based techniques have far less ...

  6. Why You Should Never Use Cooking Spray on Your Nonstick Pans

    www.aol.com/news/why-never-cooking-spray...

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  7. 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.

  8. These cooking spray tricks make baking a breeze - AOL

    www.aol.com/lifestyle/cooking-spray-tricks...

    Here are 4 surprising cooking spray hacks that will keep your kitchen clean and make cooking a breeze! The post These cooking spray tricks make baking a breeze appeared first on In The Know.

  9. Waterborne resins - Wikipedia

    en.wikipedia.org/wiki/Waterborne_resins

    Most coatings have four basic components. These are the resin, solvent, pigment and additive systems [5] but the resin or binder is the key ingredient. Continuing environmental legislation in many countries along with geopolitics such as oil production are ensuring that chemists are increasingly turning to waterborne technology for paint/coatings and since resins or binders are the most ...