Good Food
Sticking around: The evolution of nonstick cookware
“Nonstick pans are not a ‘one size fits all’ kitchen pan,” says TASTE senior editor Anna Hezel. The technology behind nonstick is a century in the making and is constantly being tinkered with by manufacturers.
By Evan Kleiman • • 8m Listen“Nonstick pans are not a ‘one size fits all’ kitchen pan,” says TASTE senior editor Anna Hezel. The technology behind nonstick is a century in the making and is constantly being tinkered with by manufacturers. Durability, dishwasher safety, and limiting the use of toxic chemicals are a few evolutions in nonstick cookware development. Hezel looks back at the history of nonstick technology in her piecefor TASTE.
The full episode
3 of 6
Home economics, nonstick pans, Middle Eastern dishes, and fish butchery- 0:00Lifting the flavors of Middle Eastern cuisine in the Bavel cookbook
- 11:42Beyond stirring and stitching: The women behind home economics
- 21:31Sticking around: The evolution of nonstick cookwareYou’re reading this
- 29:56Scaling down the catch: Josh Niland on using every part of a fish
- 40:16Ripening off the vine: melons are at the market
- 48:49Heading to Anaheim with Bill Addison for Yemeni cuisine
The full episode
3 of 6Home economics, nonstick pans, Middle Eastern dishes, and fish butchery- 0:00Lifting the flavors of Middle Eastern cuisine in the Bavel cookbook
- 11:42Beyond stirring and stitching: The women behind home economics
- 21:31Sticking around: The evolution of nonstick cookwareYou’re reading this
- 29:56Scaling down the catch: Josh Niland on using every part of a fish
- 40:16Ripening off the vine: melons are at the market
- 48:49Heading to Anaheim with Bill Addison for Yemeni cuisine