What this does is etch the stainless steel so oil will stay in the new
pores...like cast iron or cast aluminum, both of which can be seasoned to
isolate the base metal and make them semi non stick.
Good idea.
Chlorine [from the salt] will fracture nickle.....[ in the stainless].
Learned from watching "Bones"
http://www.finishing.com/192/03.shtml
I have read with much interest the information on stainless steel railings.
I have just completed an ocean front home with approximately 50 linear feet
of #316 Stainless steel tube railings. They are subject to severe salt mist
and sand grit but to my dismay they begin to discolor/corrode/or rust? in a
matter of DAYS.
Ode
At 07:05 AM 5/14/2010 +0200, you wrote:
Hi Del,
To put a glaze on a fryingpan
Clean the inside of the pan well and rub all over with the finest scour
pad. Then heat the pan with a spoonful of kitchen salt added. Swirl the
salt around for a few minutes. Switch off the heat and allow the salt to
cool while swirling. Then throw the salt out. I use a medium heat which
gets the pan very hot but not hot enough to make the stainless go brown.
OK,
Tony
On 13 May 2010 at 19:39, Del wrote about : Subject : Re: CS>PFOA Free
Cookware
> Garrick:
>
> That's exactly what I want it for - frying and scrambling eggs from free
> running chickens - and cooking Vermont made, nitrate and nitrite free,
> bacon and sausage from organically raised, hormone free pork. When I do
<snip>
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