Have you ever wondered why food still sticks to non-sticks pans?.Thanks to a new paper from the Czech Academy of Sciences we now know why that happens.Scientists used video to analyze the heating of sunflower oil in both a ceramic and a Teflon nonstick pan. .The culprit is "a dry spot in the thin sunflower oil film as a result of thermocapillary convection.".As a film of oil is heated, surface tension decreases at the part of the pan where the temperature is highest, usually the middle.The resulting "thermocapillary convection" moves the oil outward and, eventually, the oil film "ruptures.".And you thought remembering how many teaspoons are in a tablespoon was a pain