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

dmartin_at_newarts.com
Date: 01/23/05 

Date: 23 Jan 2005 05:49:34 -0800

Thanks guys, mostly I was concerned about adherence.

If high carbon cast iron is really what's used for cookware* the
adherence of the pyrolized seasoning layer to the graphite at grain
boundaries and the roughness of the microstructure might give adherence
that isn't obtainable with steel.

Dave

*I wonder if "Cast Iron" cookware is really high carbon iron these
days. The thermal conductivity of lower carbon iron would be better for
cooking. Pure iron would be best if it can be kept from oxidizing.

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