What is 'nonstick coating' here?
Remember those delicate, chemically reactive polyunsaturated fats from chapter 2? They are great for creating that nonstick coating on your skillet because they oxidize and bond to the iron so easily—the exact process that happens in your blood! It’s almost impossible to get a nonstick coating with olive oil or saturated fats because they are more chemically stable and not easily oxidized.

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"Nonstick coating" is something added to a cooking surface so that food does not stick to the surface. Some cookware has a permanent version.

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non-stick (adjective) = things don't stick to it.
non-slip = things don;t slip on it.
non-sensical = not sensible
noninvasive = not invasive

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