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Heated metal will move towards the source of the heat causing the valley in the middle of cheap cook ware. The heated bottom side is hotter than the inner surface of the pan and expands more. If heated and cooled slow this is much less likely to occur. Cooking at too high a temperature and pouring water in the pan while very hot will cause this type warp. ...


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Cast iron or carbon steel. Both require seasoning with oil and neither are non-stick immediately, but rather after seasoning and some use, the pans become more non-stick over time. But once they're properly seasoned, they're as non-stick or nearly as non-stick as teflon and the like. They do, however, require the use of fats in cooking. And they can last 30 ...


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You generally don't want to be cooking eggs or pancakes at 250°C, so Teflon is fine for this purpose Both eggs and pancake mix consist mostly of water, so you would have a hard time raising the temperature past 100°C until the water has been mostly evaporated. Unless you uses a large fat or oil film, which you don't need in a Teflon pan Bacon and steaks ...


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The one alternative is ceramic pans. They are pretty awesome as long as they don't stick, much better than Teflon. However, they fail earlier, after maybe 6 months of regular, but not heavy, use. After that, they can still be used for cooking, but aren't really non-stick. They can stand much higher temperatures than Teflon (the manufacturers give them a 400 ...


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The options for non-stick cookware that contain neither PFOA (perfluorooctanoic acid) nor PTFE (Polytetrafluoroethylene), the substances better known as Teflon, are limited. Most are ceramic, the general consensus on those (Consumer Reports, America's Test Kitchen, Amazon reviews, and rumtsho all seem to agree) is that the non-stick surface is great for a ...


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The first answer works, but I see some hate for linseed oil. Here is my response to that. There are two types of linseed oil, you want the food grade (unless you like eating food that tastes like great works of art!). Here is an article that explains the science behind seasoning. Nutshell: You want an oil that will polymerize well without burning too ...



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