Cast Iron Cleaning
hob wrote:
> > wrote in message
> ...
>
>>In rec.food.cooking, hob > wrote:
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>>
>>>And if the pan is not hot
>>>enough, the food will not release easily from the iron oxide and the
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> method
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>>>will appear to not be working well.
>>
>>The food will not release from the iron oxide? What the heck is iron
>>oxide doing in your pan?
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>
> the black on a cast iron pan is iron oxide.
>
Wrong. The black is carbonized oils.
> red rust is also iron oxide.
>
> --one is ferric oxide, and the other is ferrous oxide.
>
> red rust will not form where black oxide is formed, if the black is
> sufficiently thick and complete.
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>
>>
>>--
>>A nation of sheep will beget a government of wolves.
>>--Edward R. Murrow
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