Re: Can steel be cured like cast iron for cooking?

From: Uncle Al (UncleAl0_at_hate.spam.net)
Date: 01/23/05 

Date: Sat, 22 Jan 2005 17:13:34 -0800

"Gregory L. Hansen" wrote:
>
> In article <1106428354.884612.106650@c13g2000cwb.googlegroups.com>,
> <metalengr@hotmail.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
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