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If you’re still sautéing kale with the same non-stick skillet you bought when you moved into your first apartment, we have some news for you: It’s time to invest in new cookware. Did you know ...
If you’re still sautéing kale with the same nonstick skillet you bought when you moved into your first... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...
A 'non-stick surface' is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon.
Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.
Carbon steel cookware is used because over time it can develop a highly nonstick patina of polymerized oil called seasoning useful for cooking protein that is prone to stick, such as fish and eggs. While all of these materials are still commonly used in professional kitchens, many modern materials have supplanted them in the consumer market.
You should at least entertain the idea of abandoning nonstick pans entirely. Thanks in no small part to Bilott's extensive legal efforts, PFOA is no longer used in the production of nonstick cookware.