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replaced when it wears out. Cast iron pans are used because although they do not conduct heat very evenly, they retain it quite well, making them useful for searing meats and vegetables. Carbon steel cookware is used, as over time it can develop a highly nonstick patina of polymerized oil called "seasoning," useful for cooking protein that is prone to stick, such as fish and eggs. While all of these materials are still commonly used in professional kitchens, many modern materials have supplanted them in

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