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Why Food Sticks to Your Pans, and What You Can Do about It

Why Food Sticks to Your Pans, and What You Can Do about It

Washington Post

"Most pans, even the really good ones, are actually filled with little cracks and crevices," says USD Chemistry Professor Joseph Provost, who co-wrote "The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking." 

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