[TheForge] Iron in the Fire

[Smoky]

With all the information about Alzheimer's (sp?) I wouldn't like to eat 
anything off aluminum.  My dad has that damned disease.

Rick Crawford at Smoky Forge
Home of Lem the Wonder Mule and
Mol ASS es the slow Donkey
in the middle of Northern Illinois


----- Original Message ----- 
From: "Jerry Frost" <frosty at customcpu.com>
To: "Sponsored by ABANA" <theforge at mailman.qth.net>
Sent: Thursday, March 08, 2007 2:53 PM
Subject: Re: [TheForge] Iron in the Fire


>
> 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/
>