[Default] On Mon, 26 Aug 2013 17:20:54 +0530,"Sarbagya R. Tuladhar" <[email protected]> wrote:
>Got it thanks AJH. So any idea how durable is it ? Mild steel seems to be ok all the time it's below red heat. Dan, a contributor from some time back whose surname I cannot spell, suggested the reason cast iron fared better was because small graphite particles occupied the grain boundaries where oxidation gets a hold in mild steel. You can demonstrate this by trying to cut a cast iron bare with and oxy-acetylene cutter, mild steel will oxidise in the jet when it gets to red heat but you have to reach the melting point for cast iron. AJH _______________________________________________ Stoves mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org for more Biomass Cooking Stoves, News and Information see our web site: http://stoves.bioenergylists.org/
