it would melt

In general, you do not put oil in the pan when frying bacon. Bacon is fatty and the pan will gain a layer of liquid fat on the bottom when the bacon heats. In fact, if the bacon is very fatty and the fat is not drained from the pan partway through frying, the bacon might not become crisp.

If you are frying healthy alternatives to bacon, the pseudo-bacon might not have enough fat content for frying, so you might need oil, but check the instructions on the container in which it came. (I tried two versions of soy bacon many years ago, and one suggested putting oil in the pan.)

when you close the heat off and let it cool down.

boiling water will cook it evenly but if you put it straight on with pressured heat it will cook faster. why? heat when pressured becomes extremely hot causing things to cook faster.

As the pressure rises, the temperature of the water and steam inside the sealed pot (the pressure cooker) also rises above the normal 100ºC (212ºF) boiling point temperature.

no. a utensil is an implement, container, or other article, especially for household use. A pan is non of those things

Frying pans are best used for foods that need fast cooking at a high heat, either dry or with oil. As the name suggests, frying pans are designed for "pan frying," which means that food is cooked in a shallow (up to one inch) of very hot melted fat or oil. Tender cuts of meat such as steak and burgers can be successfully fried, as well as eggs, fish, chicken pieces and many types of sturdy vegetables such as onions, potatoes, squash, okra and so on. Frying pans can and are used for other types of cooking, both on the stove top and in the oven. Cornbread is one example of food that is often baked in a frying pan.

Oil is used to season cast iron cookware, not clean it. Seasoning is performed with any type of cooking oil or fat (shortening, lard, etc.) Just coat the cookware entirely and place in a 350F oven for at least an hour. Repeat as needed to build up the seasoned layer.

Cleaning should be done by rinsing immediately with hot water. If stubborn stuck-on food becomes a problem, use coarse salt and a non-metal scrub brush.

To remove rust use the cut end of a raw potato as a scrubber with Comet or Ajax type scouring powder. Then re-season the cookware properly before using it.

Mild dish-washing liquid is okay for occasional use.

Always dry thoroughly before storing.

If the cookware has not been fully seasoned, a thin coat of oil after washing is sometimes used to protect the surface before storing. The entire cookware must be covered with a towel to prevent dust sticking in the oil. (It's much easier to just fully season it.)

Because the heat from the pan turns the water instantly into steam. The steam expands rapidly, taking minute droplets of the hot oil with it. The resultant mix clings to a persons skin - causing massive burns. The recognised solution - cover the pan with a damp (NOT wet) cloth. This starves the fire of oxygen, and acts as a coolant - lowering the oil's temperature below the flash point.

wok

It is best to use vinyl and silicone cooking utensils with your stainless steel cookware, but other stainless steel utensils are fine too. Since stainless steel does not have a coating that you can scratch off. you can use anything with it!

much hotter than you need for cooking. Cast iron can probably withstand over 1000 degrees F as long as it is heated and cooled SLOWLY AND EVENLY

Making sure you have a non-stick pan definitely helps! Another thing is a little splash of olive oil. Put a little olive oil in your pan, heat it up, and crack your egg on top for perfect sunny side up eggs.

Neither. It is an object. It may be made of elements or compounds like Copper, Iron or Zinc.

660.32 °C, 1220.58 °F

I never cover mine. However, I prefer to slow roast at a low temperature. See related links below for my cooking method.

Lead is a low melting point metal and so is unsuitable for cooking utensils.

Soluble compounds of lead are also toxic.

A frying pan is made of metel.

A frying pan would be a Conductor :)

Mostly conduction.

A black surface absorbs heat better than a shiny one. However, it's not likely to be simply painted, as heat would be likely to damage paint. Many cooking utensils are silvery because they are made of metal which is a good conductor of heat.

You wear gloves because if you dont then the pepper seeds and juice will get in your cuts and just on your skin and that will burn or if u do not wear gloves then you might rub your eyes and they will burn and get irratated.