College of Engineering and Polymer Science

Date of Last Revision

2023-05-08 16:25:36


Chemical Engineering

Honors Course

CHEE 497

Number of Credits


Degree Name

Bachelor of Science

Date of Expected Graduation

Spring 2023


The purpose of the project is to determine an optimal prepping method of common cooking oils for pans that will be as effective as Teflon non-stick pans. The reason for this is to replace Teflon coating in pans, which can be very toxic for humans and the environment. Teflon has been a common coating for non-stick surfaces that is useful when cooking things such as eggs. To determine an optimal cooking method, three different oils were used: olive oil, vegetable oil, and shortening. The oils were tested on an aluminum pan by cooking egg whites at various temperatures, cooking times, and amounts of oil, which were then compared to the results from using a Teflon pan. The amount of egg stuck to the surface was measured and used for comparison. The results show that using at least 5 grams of oil when cooking 5 grams of egg whites will yield results similar to those from using a Teflon pan. Removing the need for Teflon will limit the amount of PFAS (polyfluoroalkyl substances) that humans and animals are exposed to in the environment.

Research Sponsor

Bi-min Zhang Newby

First Reader

Edward Evans

Second Reader

Roya Gitiafroz

Honors Faculty Advisor

Bi-min Zhang Newby

Proprietary and/or Confidential Information




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