Method of making low-fat non-stick frying device

A method of manufacturing textured cookware, the method comprising the steps of:

• a) providing a roll of metallic material mounted on an uncoiling roller;
• b) feeding one end of the metallic material between an embossing roller and a smooth roller;
• c) attaching said one end of the metallic material to a recoiling roller;
• d) applying tension across the metallic material by applying torque to the recoiling roller;
• e) unrolling the metallic material;
• f) traversing the metallic material between an embossing roller and a smooth roller to impart a textured cooking surface on one side of the metallic material to form a textured strip;
• g) recoiling the textured strip on the recoiling roller.

An improved method of fabricating cookware, the method comprising:

• embossing a textured cooking surface on a metal surface, the metal surface being provided in roll form, the textured cooking surface further characterized as including
• a series of adjacent curvilinear grooves which are narrow in width and depth, the grooves being disposed in the metal surface in a side-by-side fashion,
• each groove being characterized as a series of alternating and oppositely directed undulations, each groove and the groove adjacent to it further being characterized as a series of alternating roots and lands, the lands of each groove and the lands of each adjacent groove being defined as adjacent undulations that curve outwardly from each other, the roots of each groove and the roots of each adjacent groove being defined as adjacent undulations that curve inwardly toward each other without meeting,
• the portions of the metal surface disposed between two adjacent lands being further characterized as including a raised portion, two adjacent grooves providing a series of raised portions disposed between the adjacent lands that are disposed between adjacent roots;
• forming the metal surface into a desired cookware shape with the textured cooking surface facing upwardly;
• applying a coating of non-stick material to the textured cooking surface,
• whereby the non-stick material disposed on top of the raised portions will engage cooking utensils, cleaning utensils and food to a greater extent than the non-stick material disposed in the grooves and between adjacent roots or between adjacent raised portions.