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"It's naturally nonstick; anything you're afraid would stick to stainless steel comes off easily on cast iron, and it just gets slipperier the more it's seasoned," Wu adds. $40; $25/12-inch at Walmart
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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.
Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced. [7] At the 1968 Miss America protest, protestors symbolically threw a number of feminine products into a "Freedom Trash Can", which included pots and pans. [8]
Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. [5] [6] Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking.
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