 | | From: | dmartin at newarts.com | | Subject: | Can steel be cured like cast iron for cooking? | | Date: | 21 Jan 2005 16:27:55 -0800 |
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 | Can a typical (I suppose moderate carbon) cast steel be cured like cast
iron for cooking?
Might some kind of pre-treatment like sand blasting or an acid pickle
help?
Dave
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| | From: | metalengr at hotmail.com | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | 22 Jan 2005 13:12:34 -0800 |
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dmartin@newarts.com wrote:
> Can a typical (I suppose moderate carbon) cast steel be cured like
cast
> iron for cooking?
>
> Might some kind of pre-treatment like sand blasting or an acid pickle
> help?
>
> Dave
Dave:
The process is more commonly called seasoning. See, for example,
http://fantes.com/seasoning.htm where it is suggested that a cleaned
pan should be treated with peanut oil. (My copy of Charmaine Solomon's
WOK COOKBOOK also suggests this for a rolled steel wok). This can most
tastily be done by frying up a batch of potatoes (French fries or
chips).
Pittsburgh Pete
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| | From: | Steve Taylor | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | Sun, 23 Jan 2005 20:43:23 +0000 |
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| metalengr@hotmail.com wrote:
> The process is more commonly called seasoning. See, for example,
> http://fantes.com/seasoning.htm where it is suggested that a cleaned
> pan should be treated with peanut oil. (My copy of Charmaine Solomon's
> WOK COOKBOOK also suggests this for a rolled steel wok). This can most
> tastily be done by frying up a batch of potatoes (French fries or
> chips).
>
> Pittsburgh Pete
>
Looks to me like it doesn't matter what iron/steel you use: degrease
very thorughly, roughening not essential. Wipe with (food grade)oil. Now
heat very, very hot, while continuing to wipe with oil: Seasoning
develops. Its only a carbon layer.
Steve
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| | From: | Gregory L. Hansen | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | Sat, 22 Jan 2005 22:50:17 +0000 (UTC) |
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| In article <1106428354.884612.106650@c13g2000cwb.googlegroups.com>,
wrote:
>
>dmartin@newarts.com wrote:
>> Can a typical (I suppose moderate carbon) cast steel be cured like
>cast
>> iron for cooking?
>>
>> Might some kind of pre-treatment like sand blasting or an acid pickle
>> help?
>>
>> Dave
>
>Dave:
>
>The process is more commonly called seasoning. See, for example,
>http://fantes.com/seasoning.htm where it is suggested that a cleaned
>pan should be treated with peanut oil. (My copy of Charmaine Solomon's
>WOK COOKBOOK also suggests this for a rolled steel wok). This can most
>tastily be done by frying up a batch of potatoes (French fries or
>chips).
>
>Pittsburgh Pete
>
Seasoning the frying pan seems suspiciously like enriching the surface
layer with carbon.
--
"The polhode rolls without slipping on the herpolhode lying in the
invariable plane." -- Goldstein, Classical Mechanics 2nd. ed., p207.
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| | From: | Uncle Al | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | Sat, 22 Jan 2005 17:13:34 -0800 |
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| "Gregory L. Hansen" wrote:
>
> In article <1106428354.884612.106650@c13g2000cwb.googlegroups.com>,
> wrote:
> >
> >dmartin@newarts.com wrote:
> >> Can a typical (I suppose moderate carbon) cast steel be cured like
> >cast
> >> iron for cooking?
> >>
> >> Might some kind of pre-treatment like sand blasting or an acid pickle
> >> help?
> >>
> >> Dave
> >
> >Dave:
> >
> >The process is more commonly called seasoning. See, for example,
> >http://fantes.com/seasoning.htm where it is suggested that a cleaned
> >pan should be treated with peanut oil. (My copy of Charmaine Solomon's
> >WOK COOKBOOK also suggests this for a rolled steel wok). This can most
> >tastily be done by frying up a batch of potatoes (French fries or
> >chips).
> >
> >Pittsburgh Pete
> >
>
> Seasoning the frying pan seems suspiciously like enriching the surface
> layer with carbon.
Nope. More like varnish as unsaturated oils oxidize and condense.
One wonders if boiled linseed oil would be absolutely bitchin' as an
iron seasoning - if it lost it characteristic odor/taste. Maybe
walnut oil.
--
Uncle Al
http://www.mazepath.com/uncleal/
(Toxic URL! Unsafe for children and most mammals)
http://www.mazepath.com/uncleal/qz.pdf
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| | From: | dmartin at newarts.com | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | 23 Jan 2005 05:49:34 -0800 |
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| Thanks guys, mostly I was concerned about adherence.
If high carbon cast iron is really what's used for cookware* the
adherence of the pyrolized seasoning layer to the graphite at grain
boundaries and the roughness of the microstructure might give adherence
that isn't obtainable with steel.
Dave
*I wonder if "Cast Iron" cookware is really high carbon iron these
days. The thermal conductivity of lower carbon iron would be better for
cooking. Pure iron would be best if it can be kept from oxidizing.
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| | From: | Uncle Al | | Subject: | Re: Can steel be cured like cast iron for cooking? | | Date: | Sun, 23 Jan 2005 12:14:43 -0800 |
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| dmartin@newarts.com wrote:
>
> Thanks guys, mostly I was concerned about adherence.
>
> If high carbon cast iron is really what's used for cookware* the
> adherence of the pyrolized seasoning layer to the graphite at grain
> boundaries and the roughness of the microstructure might give adherence
> that isn't obtainable with steel.
>
> Dave
>
> *I wonder if "Cast Iron" cookware is really high carbon iron these
> days. The thermal conductivity of lower carbon iron would be better for
> cooking. Pure iron would be best if it can be kept from oxidizing.
Cast iron corrodes in organic acids (vinegar) and rusts easily. An
organic varnish layer prevents rust and isolates the iron from
leaching into cooked food.
--
Uncle Al
http://www.mazepath.com/uncleal/
(Toxic URL! Unsafe for children and most mammals)
http://www.mazepath.com/uncleal/qz.pdf
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