[TheForge] Iron in the Fire

[Saint Phlip]

Well, back to the main topic, after your various analyses ;-)

If I were to do it, I'd use mild steel, 1/4" thick. Can't use it dead
flat- as some have noted, it will warp, but curling and/or shaping the
edges to give it structure should prevent warpage.

I really doubt you're going to burn such a beast up, simply because
the temps you want to use for cooking rarelt exceed 500 degrees F, and
the griddle, at 14" thick, should distribute the heat adequately.

One of my favorite pans is my Omigosh wok- its shape prevents it from
warping, but it's thin enough (12-14 guage?) that it can develop a hot
spot in the center for cooking, which in this style of pot/pan is what
you're looking for.

And yes, for those who asked. seasoning works just as well on mild
steel as it does on cast iron. I just avoid using stainless steel or
aluminum because the heat characteristics are not what I want for that
type of pan.


-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.