from The American Heritage® Dictionary of the English Language, 4th Edition
- adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Resistant to sticking.
from the GNU version of the Collaborative International Dictionary of English
- adj. permitting easy removal of adherent food particles; -- of surfaces, especially of cooking utensils.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. (of surfaces especially of cooking utensils) permitting easy removal of adherent food particles
Sorry, no etymologies found.
What makes this bakeware nonstick is an “FDA approved NAMI ™ coating” that provides a chemical-free, antibacterial surface.
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.
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.
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.
I like stainless steel pans over any kind of nonstick coating.
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.
Place a large cast-iron skillet or nonstick ovenproof skillet over medium-high heat.
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.
Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly.
A pan worthy of the name should probably be nonstick and have a totally smooth surface and gently curving sides.