Kitchen

Food meets the cooking surface at high heat, where coatings shed first.

Cooking surfaces meet food at high heat, where coatings are most likely to shed.

Liquids simmer in direct contact for long stretches.

Large volumes of food sit at heat for hours.

Slow cooking holds food against the surface at temperature.

Very high heat with constant food contact and scraping.

Food bakes directly on the surface, often with acid or fat.

Meat and juices sit against the pan at oven temperature.

Food rests inside for days and is often reheated in it.

Holds food cold and hot, and is opened and closed daily.

Dry and wet goods sit in long-term contact, often for months.

Holds food for hours, often warm, most days of the week.

Fruit and vegetables rest against it while they respire.

Food rests against these surfaces for days and is often reheated in them.

Drunk from daily, often left in heat, and refilled for years.

Hot drinks sit against the vessel and lid on every commute.

In the mouth at every use, and washed constantly.

Drinks sit in direct contact from first sip to last.

In the mouth and in the drink for the whole time you drink.

Holds hot liquid against the interior for hours at a time.

Hot drinks sit in contact with the vessel and lid on every use.

Goes in the mouth at every meal.

Stirred through hot pans and left resting against food.

Grips food directly, often in hot oil or on a grill.

Beaten through raw batter and hot sauces.

Blade and body run along produce that is eaten unpeeled after.

Food is dragged across the surface under pressure.

Cutting wheel contacts the can rim and the food beneath it.

Knife blades abrade the surface directly into the food you serve.

Ingredients are beaten and scraped against the walls.

Boiling water and hot food pass across the surface at every drain.

Scoops through wet and dry ingredients before cooking.

Dipped into oils, acids and spices at every recipe.

Grinding abrades both surfaces into what you are grinding.

Hot food is served and eaten directly off these surfaces.

Water freezes in direct contact and the tray is flexed to release it.

Grinding mechanism abrades against seasoning that lands on food.

Wet produce spins against the basket and bowl at speed.

Near-boiling water passes through the brew path on every cup.

Near-boiling water steeps against the vessel and plunger.

Pressurised hot water crosses every internal surface.

Burrs abrade beans that go straight into the cup.

Boiling water sits against the interior, lid and spout every use.

Every glass of water you filter passes through the housing and the media inside it.

Steeps in just-boiled water on every cup, reused for years.

Batter sits directly against the surface at oven temperatures.

Food bakes in direct contact at sustained high heat.

Pressed and rolled across raw dough.

Batter is poured in and baked against the walls.

Bristles shed with use and contact food surfaces through dishes.

Scrubbed against dishes until they visibly wear away, daily.

Abraded hard against cookware, shedding as they go.

Wiped across every food surface in the kitchen.

Residue stays on everything you eat from.

Coats every dish in the machine at high temperature.

Wet dishes rest against it after every wash.

Wrapped directly around food, often heated with it.

Pressed onto food surfaces and often reused.

Food bakes directly on it at oven temperature.

Holds wet food waste continuously between emptyings.