Not exact matches
A well - seasoned pan is coated with layers of fat (they absorb into the
metal when heated), imbuing food
cooked in it with a certain je ne sais quois — a sort of skillet terroir, if such a
thing exists.
Because they lack a full complement of electrons, these hydrocarbons are sticky, and thus bond easily to
things like
metal cooking pots
I «m interested in a lot of
things mostly sciences, history, and i «ve played with robotics.I love to draw and browse youtube.I listen to
metal and alternative music.I «m not picky and i like to think i can
cook.