What causes a slice of bread when placed on a non stick (hot) pan without much oil/butter to stick to it. And why does it not in presence of butter or oil ?


closed as off-topic by StephenG, BowlOfRed, Kyle Kanos, Bill N, AccidentalFourierTransform Jul 18 '18 at 15:02

  • This question does not appear to be about physics within the scope defined in the help center.
If this question can be reworded to fit the rules in the help center, please edit the question.

  • 5
    $\begingroup$ I'm voting to close this question as off-topic because it might be better suited to the Seasoned Advice SE which deals with cooking at all levels. $\endgroup$ – StephenG Jul 13 '18 at 22:28
  • 1
    $\begingroup$ It seems like it's a question for physical-chemistry, which is technically a tag under physics. I could see there being a feynman-like explanation for it (but it would be very chemistry-ish) $\endgroup$ – Steven Sagona Jul 13 '18 at 23:39
  • $\begingroup$ See related question Why (and how) do foods stick to a pan? which was not closed, but has no answer. Chemistry SE might be a better site to ask, since the explanation is likely to involve chemical reactions rather than physical chemistry. $\endgroup$ – sammy gerbil Jul 14 '18 at 12:28