Chapter 23. What Happens When You Cook?

  1. John B. Wachtman Jr.
  1. William D. Faust

Published Online: 26 MAR 2008

DOI: 10.1002/9780470313930.ch23

Proceedings of the 53rd Porcelain Enamel Institute Technical Forum: Ceramic Engineering and Science Proceedings, Volume 13, Issue 5/6

Proceedings of the 53rd Porcelain Enamel Institute Technical Forum: Ceramic Engineering and Science Proceedings, Volume 13, Issue 5/6

How to Cite

Faust, W. D. (1994) What Happens When You Cook?, in Proceedings of the 53rd Porcelain Enamel Institute Technical Forum: Ceramic Engineering and Science Proceedings, Volume 13, Issue 5/6 (ed J. B. Wachtman), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470313930.ch23

Author Information

  1. Ferro Corporation 4150 East 56th Street Cleveland, OH 44105

Publication History

  1. Published Online: 26 MAR 2008
  2. Published Print: 1 JAN 1994

ISBN Information

Print ISBN: 9780470375150

Online ISBN: 9780470313930

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Keywords:

  • food soils;
  • submicroscopic condition;
  • surface water attachment;
  • cooking utensils;
  • borosilicate glass

Summary

A study of food soils during cooking is reported. The appearance of a relationship to the submicroscopic condition of the surface, i.e., the surface water attachment, is noted. Cooking reactions also play a part in the adhesion of the food soils on cooking utensils.