On Feb 20, 4:10*pm, Sqwertz > wrote:
> On Mon, 20 Feb 2012 10:51:02 -1000, dsi1 wrote:
> > On 2/20/2012 10:46 AM, John Kuthe wrote:
>
> >>> 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".
>
> Who fed you that shit, John? *It's polymerized carbon and oil.
....

Money says it's Iron II Oxide.

And I never bet money unless I'm 100% sure.

Carbon and fat molecules do not polymerize.

John Kuthe...

On Feb 21, 9:37*am, Sqwertz > wrote:
> On Mon, 20 Feb 2012 14:16:54 -0800 (PST), John Kuthe wrote:
> > On Feb 20, 4:10*pm, Sqwertz > wrote:
> >> On Mon, 20 Feb 2012 10:51:02 -1000, dsi1 wrote:
> >>> On 2/20/2012 10:46 AM, John Kuthe wrote:
>
> >>>>> 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".
>
> >> Who fed you that shit, John? *It's polymerized carbon and oil.
> > ...
>
> > Money says it's Iron II Oxide.
>
> > And I never bet money unless I'm 100% sure.
>
> Then be my guest and a post a cite. *Here's MY money:
>
> http://en.wikipedia.org/wiki/Seasoni...ed-technique-f...
>
> Here's one that theorizes/suggestes that black rust helps
> ploymerization, but it is not the reason for the slick surface:
>
> http://sherylcanter.com/wordpress/20...d-cast-iron-se...
>
> So the true answer is "poloymerization of fats s and carbon".
>
> How much money where you betting? *How much was "my money"?
>
> > Carbon and fat molecules do not polymerize.
>
> Now you've resorted to Wild Ass Guesses. *Don't give up your day job
> to practice chemistry.
>
> -sw

Interesting. Looks like we are both correct.

John Kuthe...

On Tue, 21 Feb 2012 08:14:40 -0800 (PST) in rec.food.cooking, John Kuthe
> wrote,
>On Feb 21, 9:37*am, Sqwertz > wrote:
>>
>> So the true answer is "poloymerization of fats s and carbon".
>>
>> -sw
>
>Interesting. Looks like we are both correct.
>
>John Kuthe...

Looks to me like you are wrong, John. You are clutching at a thread.
For an example of a surface that's mostly black iron oxide, look at the
scale on a sheet of hot rolled steel.

On Feb 21, 10:27*am, Sqwertz > wrote:
> On Tue, 21 Feb 2012 08:14:40 -0800 (PST), John Kuthe wrote:
> > On Feb 21, 9:37*am, Sqwertz > wrote:
> >> On Mon, 20 Feb 2012 14:16:54 -0800 (PST), John Kuthe wrote:
> >>> On Feb 20, 4:10*pm, Sqwertz > wrote:
> >>>> On Mon, 20 Feb 2012 10:51:02 -1000, dsi1 wrote:
> >>>>> On 2/20/2012 10:46 AM, John Kuthe wrote:
>
> >>>>>>> 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".
>
> >>>> Who fed you that shit, John? *It's polymerized carbon and oil.
> >>> ...
>
> >>> Money says it's Iron II Oxide.
>
> >>> And I never bet money unless I'm 100% sure.
>
> >> Then be my guest and a post a cite. *Here's MY money:
>
> >>http://en.wikipedia.org/wiki/Seasoni...urface_chemist.......
>
> >> Here's one that theorizes/suggestes that black rust helps
> >> ploymerization, but it is not the reason for the slick surface:
>
> >>http://sherylcanter.com/wordpress/20...d-cast-iron-se....
>
> >> So the true answer is "poloymerization of fats s and carbon".
>
> >> How much money where you betting? *How much was "my money"?
>
> >>> Carbon and fat molecules do not polymerize.
>
> >> Now you've resorted to Wild Ass Guesses. *Don't give up your day job
> >> to practice chemistry.
>
> >> -sw
>
> > Interesting. Looks like we are both correct.
>
> Apparently you didn't read the whole articles. *There is clearly
> carbon and polyermerized fat in the coating, but the whole idea that
> there may be magnetite in there is theoretical as magnetite cannot be
> formed at such low temperatures in an oxygen-rich environment.
>
> And even if there *were, it would not have anything to do with it's
> non-stick properties. *The non-stick properties are from the
> polymerized fat (which according to you, is not possible).
>
> So the correct, unbiased answer is: polymerized fat and carbon, and
> possibly magnetite (the later two having nothing to do with it's
> non-stick properties - only it's color).
>
> -sw

Not very scientific articles either. A LOT of hearsay and supposition.

I saw no qualitative chemical analysis results anywhere. Just a lot of
supposition. Just *saying* something does not make it true. Objective
qualitative chemical analysis (i.e. evidence) evidences it's truth.

And I said iron and fat do not polymerize. Fat certainly may, but not
in composition with iron. Adherance to FeO is not polymerization with.

John Kuthe...