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2. Seasoning (cookware) - Wikipedia

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

   Applying a very thin layer of animal fat or cooking oil (ranging from vegetable oil to lard, including many common food-grade oils). [14] Polishing most of it off so that barely any remains or alternatively use a seasoning paste; Heat the cookware to just below or just above the smoke point to generate a layer of seasoning. [15] [16] [17]

3. Oil drying agent - Wikipedia

   en.wikipedia.org/wiki/Oil_drying_agent

   An oil drying agent, also known as siccative, is a coordination compound that accelerates the hardening of drying oils, often as they are used in oil-based paints. This so-called "drying" (actually a chemical reaction that produces an organic plastic) occurs through free-radical chemical crosslinking of the oils.

4. Vacuum fryer - Wikipedia

   en.wikipedia.org/wiki/Vacuum_fryer

   A vacuum fryer is a deep-frying device housed inside a vacuum chamber. With vacuum frying it is easier to maintain natural colors and flavours of the finished product. Due to the lower temperatures applied (approximately 130 °C (266 °F)), the formation of suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approximately ...

5. Deep fryer - Wikipedia

   en.wikipedia.org/wiki/Deep_fryer

   A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1] Long common in commercial kitchens, household models now available have become increasingly prevalent. Deep frying has become ...

6. Yellow grease - Wikipedia

   en.wikipedia.org/wiki/Yellow_grease

   Refined used cooking oil is what is left after separation of solids and moisture from yellow grease. Refined used cooking oil is the base for producing biodiesel and renewable diesel. [9] Refined used cooking oil then goes through either to transesterification to produce biodiesel or hydrodeoxygenation to produce renewable diesel.

7. Non-stick surface - Wikipedia

   en.wikipedia.org/wiki/Non-stick_surface

   With other types of pans, some oil or fat is required to prevent hot food from sticking to the pan's surface. Food does not have the same tendency to stick to a non-stick surface; pans can be used with less, or no oil, and are easier to clean as residues do not stick to the surface.