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2. Wok - Wikipedia

   en.wikipedia.org/wiki/Wok

   Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used. Pan frying: Food that is fried using a small amount of oil in the bottom of a pan; Roasting: Food may be cooked with dry heat in an enclosed pan with lid. Whole chestnuts are dry roasted ...

3. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. [15] Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases. [16] Experts advise against placing a seasoned pan in a conventional dishwasher.

4. Polytetrafluoroethylene - Wikipedia

   en.wikipedia.org/wiki/Polytetrafluoroethylene

   Polytetrafluoroethylene is a fluorocarbon solid, as it is a high-molecular-weight polymer consisting wholly of carbon and fluorine.PTFE is hydrophobic: neither water nor water-containing substances wet PTFE, as fluorocarbons exhibit only small London dispersion forces due to the low electric polarizability of fluorine.

5. Revere Ware - Wikipedia

   en.wikipedia.org/wiki/Revere_Ware

   Minor changes would happen frequently across all their lines, undermining consumer confidence. The Vista series was a reintroduction of the 1400 series, again with minor changes and now sold with glass lids taken from other Corning product lines. The Spectrum series were aluminum non-stick pans with colored enamel bodies imported from Thailand.

6. Marc Grégoire - Wikipedia

   en.wikipedia.org/wiki/Marc_Grégoire

   Marc Grégoire was an inventor of PTFE (Teflon) coated non-stick pans. He was an ONERA engineer at the time of the invention. In one version of the story, he devised a method to apply Teflon to an aluminum mould, to assist the removal of glass fibre fishing rods from the mould.

7. Deglazing (cooking) - Wikipedia

   en.wikipedia.org/wiki/Deglazing_(cooking)

   Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.