[TheForge] Iron in the Fire

[Jerry Frost]

From: "Woolley" <wjec at verizon.net>


> 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
>
>


No, mild steel will work fine, it seasons like cast 
iron and unless you leave it outside it'll last 
generations.

If you want to make it lighter than say 1/4"(?) I don't 
know how thin is too thin for a griddle, you'll want to 
put a rim around it to help prevent warpage. Putting 
most of the rim under the cooking face will help trap 
heat from the burners and is probably a good idea no 
matter how thick you make it.

The best argument for using thicker steel, cast iron, 
aluminum, etc. is it's cooking properties. The thicker 
the griddle the more even the heat and the less it'll 
chill when cold food hits it. The griddle on my Viking 
range top is around 1 1/8" cast aluminum and produces 
pro results.

Frosty
-------------------------------
If it ain't forged
it ain't real.
Wrought iron is.
The FrostWorks

Meadow Lakes, AK.

http://www.artmetalradio.com/