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 ?

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    $\begingroup$ 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. $\endgroup$ Commented Jul 13, 2018 at 22:28
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    $\begingroup$ 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) $\endgroup$ Commented Jul 13, 2018 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. $\endgroup$ Commented Jul 14, 2018 at 12:28