opendieforging
Plastic
- Joined
- Apr 19, 2018
Hello,
We are experimenting with surface preparation of cast iron and forged steel cookware and finding some interesting qualities.
For the steel cookware (carbon steel as it's called in the cooking industry) we are hot-pressing a 1/8" steel (hot roll) plate and then pickling in acid prior to seasononing in an oven @ 500 degrees with grape seed oil. Customers are reporting that these skillets are holding their seasoning really well and do not need to be reseasoned.
For cast iron pieces, they come to us as rough castings that we are turning down on a lathe to give the cooking surface a smooth finish. Seasoning process is the same as the steel but the skillets are not pickled. These pieces do not hold the seasoning as well as the steel and it is flaking off in some cases. We are trying to figure out a solution to help the seasoning oil stick better while retaining the smooth finish that sets our skillets apart.
My theory is that the cast iron does not hold seasoning as well as steel because of the graphite in it and it's "self lubricating" qualities. Old cast iron skillets only hold their seasoning so well because of their rough surface.
Does this theory make sense, or it way off?
Any suggestions on a possible solution to the problem?
Thanks!
We are experimenting with surface preparation of cast iron and forged steel cookware and finding some interesting qualities.
For the steel cookware (carbon steel as it's called in the cooking industry) we are hot-pressing a 1/8" steel (hot roll) plate and then pickling in acid prior to seasononing in an oven @ 500 degrees with grape seed oil. Customers are reporting that these skillets are holding their seasoning really well and do not need to be reseasoned.
For cast iron pieces, they come to us as rough castings that we are turning down on a lathe to give the cooking surface a smooth finish. Seasoning process is the same as the steel but the skillets are not pickled. These pieces do not hold the seasoning as well as the steel and it is flaking off in some cases. We are trying to figure out a solution to help the seasoning oil stick better while retaining the smooth finish that sets our skillets apart.
My theory is that the cast iron does not hold seasoning as well as steel because of the graphite in it and it's "self lubricating" qualities. Old cast iron skillets only hold their seasoning so well because of their rough surface.
Does this theory make sense, or it way off?
Any suggestions on a possible solution to the problem?
Thanks!