SC -Cast Iron cookware (was Period Butter churn)
Jim Revells
sudnserv5 at netway.com
Tue May 2 13:54:52 PDT 2000
I was thinking more of sudden shocks to the Iron making it brittle not a
slower cooling over night. If you took a cast iron griddle that was hot
enough to do say blackened Steak & poured air tempature water over it to
cool it down quickly then the thermal shock could cause it to fail. This
would be akin to a process in blacksmithing: you heat the steel to a red
then dump it in water to cool it down this makes the steel harder but also
makes it more brittle (cast iron is brittle anyways).
Hej!
Olaf
- ----------
> From: CBlackwill at aol.com
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Period Butter churn (was Re: memories)
> Date: Tuesday, May 02, 2000 4:17 PM
>
> In a message dated 5/2/00 12:58:28 PM Pacific Daylight Time,
> sudnserv5 at netway.com writes:
>
> > Are you doing a lot of
> > Blackened dishes? Are you maybe hurrying along cooling off the
griddle by
> > dumping it in cold water-this would be a thing bad for any cast iron
item.
>
> Actually, you may be on to something there... I do use quite a bit of
heat in
> a lot of my recipes at camp, and the nights at events in my area
(including
> Estrella) do tend to get quite chilly. I wonder if the great difference
in
> temperature may be weakening my equipment (no...not THAT equipment).
>
> Balthazar of Blackmoor
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