Matches in DBpedia 2016-04 for { ?s ?p "Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface."@en }
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- Seasoning_(cookware) abstract "Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface.".
- Q7441925 abstract "Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface.".
- Seasoning_(cookware) comment "Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface.".
- Q7441925 comment "Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.Seasoning is desirable on cast-iron cookware and carbon steel cookware, because otherwise they are very sticky to foods and rust-prone. It is generally not desired on other types of cookware either for cosmetic reasons or because the chemical composition of the pan already results in a non-stick surface.".