On 2/20/2012 11:01 AM, John Kuthe wrote:
> On Feb 20, 2:51 pm, > wrote:
>> On 2/20/2012 10:46 AM, John Kuthe wrote:
>>
>>
>>
>>> On Feb 20, 2:41 pm, > wrote:
>>>> On 2/20/2012 9:09 AM, Gary wrote:
>>
>>>>> mkr5000 wrote:
>>
>>>>>> I have all sorts of cast iron and I've tried everything (seasonng etc)
>>>>> and don't get how people get a non stick surface.
>>>>> very low temps maybe? haven't tried that yet.
>>
>>>>> Main thing is NOT to clean them all so well.
>>>>> I've got cast iron, pyrex dishes, stainless steel pans and a wok that
>>>>> are not supposed to "season" but they are now. Don't try to scrub things
>>>>> perfectly clean....leave some of the residue on them.
>>>>> Eventually, you end up with non-stick.
>>
>>>>> Gary
>>
>>>> I love the hard carbon finish that woks and cast iron pans develop. It's
>>>> a beautifully burnished, black finish that has a sheen to it. To get
>>> ...
>>
>>> Hard carbon? Um, you don't know much about the chemistry of iron, eh?
>>> It's Iron II Oxide. It's black and protective, unlike Iron III Oxide
>>> which is red, destructive and commonly called "rust".
>>
>> Boy you're picky! I don't know what it is but it's black and hard and
>> has a sheen to it. I looks like 100% carbonite to me. I know that it
>> probably ain't pure carbon.
>>
>
> In my Chem II class, we had to start with a metal and synthesize a
> series of 5 compounds and do identifying tests on each compound. My
> professor has me do iron. It was the first time he had a student use
> iron as the metal to start with, and had me do it because I'm a
> chemistry geek and got the highest grade in my Chem I class (and won
> the CRC Chemistry Achievement award and a free copy of the CRC
> Handbook of Chemistry and Physics.)
>
> So I leaned quite a bit about the chemistry of iron.
>
> John Kuthe...

Well, there you go... I sucked at chem! :-)