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Old 02-25-2018, 05:33 AM   #1
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Cast Iron - Interstitial

I am a total fan of CI and Carbon Steel (De Buyer) and been reading various forums on CI rather intensively.

With regard to cleaning. various ingredients, and surfaces - I continuously see references fo 'pores.' Surface 'pores' certainly do exist - the question is 'what lies below?'

I am a chemical engineer - though not a metallurgist. Nevertheless, what I did learn - and 'scientific' reading on chemical molecular structure of metals - gives no basis to 'interstital' space that could be 'filled' with soaps, tomato sauce. vinegar - whatever.

All forum material has only been 'I know what I know' - which,to me, has only meant 'I think what I think.'

Is there anyone who has some 'solid' info on this?

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Old 02-25-2018, 05:41 AM   #2
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Since CI has been around a long time and some folks own well seasoned CI (100 years), I personally would never give any thought to what you're asking. I just know it is really good cookware that will last forever if correctly cared for, whether raw or enamel coated.
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Old 02-25-2018, 06:32 AM   #3
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Well, sheee-yit. Imma gonna have to get me one of dem books witout pichers in 'em and learn me up a spell about cast i-run.





Are you talking about minute surface imperfections that may trap some foods and you want to clean them out on a molecular level?

Being a chem eng, you'd probably know more about the makeup of the seasoning/coating on cast iron that fills the surface imperfections than most people.

You can get into the hydrophobic and hydrophilic nature of soap and water as well.
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Old 02-25-2018, 08:11 AM   #4
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"Are you talking about minute surface imperfections that may trap some foods and you want to clean them out on a molecular level?"

At this point, I'm trying to get comments on the material which is 'one level and more' (let's say) BELOW the surface.

I have some opinions and empirical knowledge but I'm first hoping to get some thoughts without my input on what people are thinking (knowing).
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Old 02-25-2018, 11:36 AM   #5
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I think your questions should be directed to materials scientists, not a bunch of amateur cooks.
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Old 02-25-2018, 11:43 AM   #6
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Say, what?
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Old 02-25-2018, 11:45 AM   #7
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I'm first asking if anyone THINKS there are pores that go beyond the 'surface' of CI.

Or better than that - if they have 'factual' info that confirms or disputes that.
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Old 02-25-2018, 01:06 PM   #8
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Quote:
Originally Posted by goodfood View Post
I'm first asking if anyone THINKS there are pores that go beyond the 'surface' of CI.



Or better than that - if they have 'factual' info that confirms or disputes that.


The point is, why would expect us to have factual information on metallurgy? I guess there’s an odd chance that som one who frequents a cooking site has detailed knowledge of this but your odd suck.

I can tell you how to clean, season and cook in you ci skillet. I don’t care about interstitial pores.
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Old 02-25-2018, 01:09 PM   #9
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Aren't pores openings in the a surface? Any other spaces internally, or beyond the surface as you suggest, wouldn't be pores...

Most cooks are only concerned what goes on on top of the surface..if you catch my drift...
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Old 02-25-2018, 01:14 PM   #10
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It looks like I've tempted 'know nothings' from the 'Dotard Drumpf' crew - "I don't have to know nuttin." The language also matches.

Cleaning, 'seasoning' and a lot of other BS is because there is some thought 'out there' that CI 'phenomena' extend beyond a few millimeters - THEY DON'T!
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