Editing Cookware and bakeware (section)

====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.