Why plate? Aluminum bottom, bonded to silver pan, with handle of SS or brass.
Yes, very expensive, but a hidden stash in hard times. -----Original Message----- From: Charles Sutton [mailto:[email protected]] Sent: Monday, March 06, 2006 7:56 PM To: Max Sanders; [email protected] Subject: Re: CS>Curing Cast Iron to As Good As Teflon Non Stick ----- Original Message ----- From: Max Sanders <mailto:[email protected]> To: [email protected] Sent: Sunday, March 05, 2006 6:00 PM Subject: Re: CS>Curing Cast Iron to As Good As Teflon Non Stick Charles Actually, I like the idea of a silver plating too! Is this practicle? How to do this if it makes sense? I have seen plating done, but don't know how to do it. Looks much like the way we make CS (electricity to the pan, and a rod of silver) Charles, how do you know really that no iron is transfered? This would seem to me to be varialble b! ased on acidity and heat, etc. Actually did some guessing here, since the carbon is between the iron and the food... maby a guru on the list can enlighten us. Charles. > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: [email protected] > > Address Off-Topic! messages to: [email protected] > > The Silver List and Off Topic List archives are currently down... > > List maintainer: Mike Devour > > _____ Yahoo! Mail Bring photos to life! New <http://pa.yahoo.com/*http:/us.rd.yahoo.com/evt=39174/*http:/photomail.mail. yahoo.com> PhotoMail makes sharing a breeze.
