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Cookware and bakeware
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===Coating=== <!-- ;'''Enameled cast iron''': --> ====Enamel over steel==== [[Cast iron cookware#Enameled cast iron|Enameled cast iron]] cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel.{{Citation needed|date=May 2010}} Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping. ====Seasoning==== [[File:Castiron-skillets.jpg|thumb|[[Cast-iron skillet]]s, before seasoning (left) and after several years of use (right)]] [[File:Belgian waffles cooked in a Krampouz cast-iron waffle iron.JPG|thumb|Commercial [[waffle iron]] requiring seasoning]] [[Seasoning (cookware)|Seasoning]] is the process of treating the surface of a cooking vessel with a dry, hard, smooth, [[hydrophobic]] coating formed from polymerized fat or oil. When seasoned surfaces are used for cookery in conjunction with oil or fat a [[Non-stick surface|stick-resistant]] effect is produced. Some form of post-manufacturing treatment or end-user seasoning is mandatory on [[cast-iron cookware]], which [[rust]]s rapidly when heated in the presence of available oxygen, notably from water, even small quantities such as drippings from dry meat. Food tends to stick to unseasoned iron and [[carbon steel]] cookware, both of which are seasoned for this reason as well. Other cookware surfaces such as stainless steel or cast aluminium do not require as much protection from corrosion but seasoning is still very often employed by professional chefs to avoid sticking. Seasoning of other cookware surfaces is generally discouraged. Non-stick enamels often crack under heat stress, and non-stick polymers (such as Teflon) degrade at high heat so neither type of surface should be seasoned. ==== {{anchor|Non-stick}} PTFE non-stick ==== {{See also|Non-stick surface}} [[File:frying pan.jpeg|thumb|right|Skillet with non-stick cooking surface]] Steel or aluminum cooking pans can be coated with a substance such as [[polytetrafluoroethylene]] (PTFE, often referred to with the [[genericized trademark]] Teflon) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking, a property that helps to produce lower fat food. On the other hand, some sticking is required to cause [[Sucs (food)|sucs]] to form, so a non-stick pan cannot be used where a pan sauce is desired. Non-stick coatings tend to degrade over time and are susceptible to damage. Using metal implements, harsh scouring pads, or chemical abrasives can damage or destroy cooking surface. 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 {{convert|260|C}}, above which the non-stick coating may begin to deteriorate, changing color and losing its non-stick properties.<ref name=Teflon>{{cite web |url=https://thekitchenbest.com/ceramic-pan-vs-teflon-pan/ |date=October 17, 2020 |first1=Paula |last1=Deen |title=Ceramic Pan vs Teflon Pan – Which Pan is Better? |website=The Kitchen Best |url-status=dead |archive-url=https://web.archive.org/web/20230821085610/https://thekitchenbest.com/ceramic-pan-vs-teflon-pan/ |archive-date=Aug 21, 2023 }}</ref> ====Diamond over carbon steel==== [[File:Vacuum brazed diamond frying pan.jpg|thumb|alt=Vacuum brazed diamond frying pan|Vacuum brazed diamond frying pan]] [[Brazing|Vacuum-brazed]] diamond cookware is produced by bonding [[diamond]] particles to a [[carbon steel]] base using a high-temperature (approximately 850–950 °C) vacuum brazing process. This technique is intended to minimize [[oxidation]] while creating a durable, scratch-resistant surface. Diamond’s high [[thermal conductivity]] (900–2320 W/mK) promotes rapid and even heat distribution, which can be advantageous for high-heat cooking methods such as [[searing]] and [[stir-frying]]. Hydrogen termination of the diamond particles may further enhance non-stick properties by increasing surface [[hydrophobic|hydrophobicity]],<ref name="Kaibara2003">Kaibara, Yu, Kenta Sugata, Minoru Tachiki, Hitoshi Umezawa, and Hiroshi Kawarada. "Control wettability of the hydrogen-terminated diamond surface and the oxidized diamond surface using an atomic force microscope." Diamond and Related Materials 12.3-7 (2003): 560–564.</ref> and in some designs, [[silicone resin]] fillers are used to improve coating integrity.<ref name="Patent US">{{cite web|title=US Patent # US 20250000298 A1|url=https://patents.google.com/patent/US20250000298A1|work=US Patent|publisher=USPTO|access-date=22 February 2025}}</ref> Although it is marketed as a robust alternative to conventional [[non-stick surface|non-stick finishes]], its long-term durability remains under study.
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