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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.
As they necessarily lack the carbonizing or seasoning of the classic steel or iron wok, non-stick woks do not impart the distinctive taste or sensation of wok hei. [2] The newest nonstick coatings will withstand temperatures of up to 260 °C (500 °F), sufficient for stir-frying.
A small, decorative, copper-plated karahi (left) and handi (right) used to serve Indian food. Stews prepared in a karahi include chicken, beef, mutton, goat and lamb. [5] Karahis prepared with paneer or tofu are becoming increasingly popular amongst vegetarians.
Mark Ruffalo's new film 'Dark Waters' is generating Oscar buzz as well as concern about unexpectedly toxic chemicals.
Non-stick pans must not be overheated. The coating is stable at normal cooking temperatures, even at the smoke point of most oils. However, if a non-stick pan is heated while empty its temperature may quickly exceed 260 °C (500 °F), above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties ...
Kadai may refer to: Karahi , also known as Kadai, a cooking utensil used mainly in Indian cooking Kra–Dai languages , also known as Kadai or Tai–Kadai, a language family of Southeast Asia