Non-stick surface

Non-stick surface

First, here is a wiki link on the subject: http://en.wikipedia.org/wiki/Non-stick_surface

Second, I think most people don’t like foods sticking to their cooking surfaces, which are usually metal of some kind.

Now depending on how one likes to cook, like baking, boiling, steaming, frying, or whatever, there are different ways to keep foods from sticking to the cooking vessel. There is not a “one size fits all” method that I know of right now.

The basic theory is something like most metals have pores in them that can be filled with oils, for example. A “seasoned” cast iron cooking vessel provides such an example. And there are more “modern” methods, too, like using a silicone mat for baking non-stick cookies and other such things.

Of course one obvious benefit is on clean-up. If the food doesn’t stick to the cooking vessel, then 

cleanup of said vessel is usually quicker, easier, and often safer.

And last. Of course using oils in cooking often provides some flavor that I lot of eaters like. So all things in moderation still comes up as a good idea.  And if one can’t get cooking oils or make them from scratch, then non-oil based cooking is the only obvious way to go, but expect the enjoyment value to decline, too.