Heated
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Why Some Professional Chefs Hate Nonstick Pans

Teflon is more polarizing than you’d think

Photo by Lebazele via Getty Images

For the last 50 years, the most popular type of pan has had some sort of nonstick coating, and the most desired characteristic of cookware has been keeping your food from clinging to its cooking surface. I don’t know what trauma triggered this obsession — perhaps burnt and shredded chicken thighs, or one too many…

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Food from every angle: A publication from Medium x Mark Bittman

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Matthew MacDonald

Matthew MacDonald

Teacher, coder, long-ago Microsoft MVP. Author of heavy books. Join Young Coder for a creative take on science and technology. Queries: matthew@prosetech.com

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