nonstick

• “What makes this bakeware nonstick is an “FDA approved NAMI ™ coating” that provides a chemical-free, antibacterial surface.”

  Green Apple Nonstick Glass Bakeware, reviewed | Baking Bites

• “It's a good idea to rub about a teaspoon of oil or butter on a cold pan each time you use it, Mr. Winter said, because despite the name nonstick, most of the cookware needs some kind of lubricant.”

  NYT > Home Page

• “I have a plain, cheap Cuisinart nonstick skillet (supposedly a proprietary nonstick coating of titanium, but I'm skeptical) that is almost exclusively for eggs and crepes and other things that stick to even the "nonstick" Calphalon.”

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• “Every baker I know backs up "nonstick" pans with non-stick spray or parchment anyway, so it's not like there's any change in your cooking process.”

  Cool Tools

• “I like stainless steel pans over any kind of nonstick coating.”

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• “Line a large rimmed baking sheet very well with aluminum foil, and spray the foil with nonstick cooking spray to be sure the ribs don't stick.”

  The Huffington Post: Kerry Saretsky: Franglais: Apricot and Rosemary Oven Ribs (RECIPE)

• “Place a large cast-iron skillet or nonstick ovenproof skillet over medium-high heat.”

  The Wall Street Journal: Striped Bass with Grapefruit and Pickled Radish

• “Melt 10 tbsp butter in a nonstick skillet or saucepan over medium-high heat, and continue to cook until the butter is golden brown and smells delicious.”

  Cyclist-approved Fourth of July recipes

• “Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly.”

  The Guardian: Nigel Slater's Nordic recipes

• “A pan worthy of the name should probably be nonstick and have a totally smooth surface and gently curving sides.”

  The Guardian: Nigel Slater's tiny omelette and black-pudding frittata recipes

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