[TheForge] Iron in the Fire

[Ben Barrett]

I thought you could season mild steel the same way you do for cast
iron -- if you look at any literature that comes with brand-new cast
iron cookware, or old-timey docs, it is explained for cast iron.
You'd season the side that faces the burner too.... I'm also thinking
that the griddles & cast perform via both conduction and convection,
whereas thinner cookware is almost entirely conduction... somehow it
seems, that makes a difference.  Can anyone address how effective the
seasoning (heat/oil) process is for mild steel vs. cast?  I am also
planning some dishware, and although it won't be on the burner I want
to make sure it is safe... seasoned after all cleaned up (maybe even
an acid bath), with no small crevices for food to hide in.

ben


On 3/8/07, James Binnion <jbin at well.com> wrote:
> If you go into a typical commercial kitchen and look at the griddle
> tops they are mild steel. Also most of the saute pans are "black
> steel" which is a low carbon steel. Stainless and aluminum are used
> more for stock pots and sauce pans
>
> On Mar 8, 2007, at 6:58 AM, Woolley wrote:
>
> > Terry,
> >
> > Mild steel plate won't eventually warp and crumble with everyday
> > use?  3/8 is going to be too heavy.  Maybe I'm being clue less here
> > given the prevalence of  metal cookware made of AL, stainless etc.,
> > but I'm thinking of what happened to mild steel when I used it to
> > repair andirons, it burned up. This is something that will be used
> > alot in a commercial kitchen.
> >
> > Bill
> >
> >
> >>
> >> On Wed, 7 Mar 2007, Woolley wrote:
> >>
> >>> Greetings,
> >>>
> >>> If one were asked to make a griddle plate that was
> >>> going to lay over an existing burner on a commercial
> >>> gas stove, what material would you use if you weren't
> >>> going to cast it. What metal wouldn't burn up?
> >>>
> >> i have made two griddles for use over existing burners
> >> on a residential gas stove.
> >>
> >> the first one was made of 3/8 aluminum. i used a hand operated
> >> hydraulic press to form a lip around
> >> the griddle. used a jeweler's saw to make handles at the two
> >> ends. still have it. still use it for making pancakes and eggs.
> >>
> >> the 2nd one is 3/8 steel plate.
> >> came out of an old restraurant kitchen.
> >> was cut in half using a oxy-fuel torch and cleaned up with angle
> >> grinders. using a friend's mill i milled a grease drain and drain
> >> rim around the edge. this one does not get much use mainly because
> >> of it's weight. it is heavy.
> >>
> >> they both are roughly 12 inches wide by 24 inches long.
> >>
> >>>
> >>> The pieces have to be approx. 10"x24".  A chef asked me
> >>> to make him something custom for 3" & 4" pans he's
> >>> using.  I am considering buying commercially available
> >>> cast grates and welding them together and adding
> >>> handles to suit his needs.  Any ideas?
> >>>
> >>> Regards,
> >>> Bill Woolley
> >>>
> >>
> >> --
> >> terry l. ridder ><>
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> James Binnion
> jbin at well.com
>
>
>
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