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rustproofing a spoon? - Page 2

post #31 of 39
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

 

My answer didn't take convenience into consideration because I didn't know that was one of the parameters.

 

 

http://vollrath.com/vollrathUniversity/Product-Training/Professional-Cookware/Seasoning-Carbon-Steel-Pan.htm

 

Um, convenience is ALWAYS a parameter. Always.

 

Thanks very much for that Volrath video. Excellent. I think that pretty much answers my question. Now, that seasoning process is for carbon steel. Interesting that it's a lot easier to season a black iron frypan. You don't need any special oil or involved activity to do that.

 

Yes, Millions, Fe3O4 is magnetite, and it's a much more stable coating. The "rust converter" stuff makes that out of rust, which is Fe2O3. But rusty food? Ick.

post #32 of 39
Thread Starter 

Thanks. That video is perfect. Exactly what I need to know. Interesting that seasoning black iron frypans is a lot easier than seasoning carbon steel pans. For the former, you don't need any special oil or involved treatment.

 

And yes, Millions. Fe2O3 is rust. But no, I'm not going to tolerate rust in my food. Ick. Fe3O4 is magnetite, and is much more stable and durable, and that "rust converter" stuff allegedly converts the former into the latter. That rust converter isn't cheap. It's like $50/gallon. Wish I could buy an ounce of it.

post #33 of 39

sure.  It tastes like iron!

 

But seriously that's why i told you about plantain peels.  The tannic acid in the peels does the same thing

post #34 of 39

Also I bought this a few months ago 16 oz.

 

https://www.amazon.com/Permatex-81773-Rust-Treatment-oz/dp/B000HBNX38/ref=sr_1_8?ie=UTF8&qid=1464820719&sr=8-8&keywords=rust+converter

 

Used it on the bottom of my wok, edge of my shovel, mailbox, grill, and under the car.  Plenty of uses

post #35 of 39

I dunno, a lot of those rust converters are noting more than oxalic acid.  It works well, but not the sort of thing you want around food. 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #36 of 39
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

Also I bought this a few months ago 16 oz.

Wanna sell me an ounce of that?

 

Quote:
Originally Posted by MillionsKnives View Post

 

But seriously that's why i told you about plantain peels.  The tannic acid in the peels does the same thing

But seriously, you never said what plantain did. Still don't know how you use it. Why did you buy the Permatex deruster if you could use plantain? Though yes, your neighbors might look askance at you if you're down under your car rubbing the undercarriage with plantain peels.

 

Permatex deruster seems to be barium sulfate and 2-butoxyethanol according to the SDS. Not ground up plantain peel.

post #37 of 39
Quote:
Originally Posted by foodpump View Post

I dunno, a lot of those rust converters are noting more than oxalic acid.  It works well, but not the sort of thing you want around food. 

Barkeepers friend is literally oxalic acid. I've used it on knives, just wash thoroughly when youre done... If you use stuff properly according to instructions, neutralize and, wash it away, I don't see what the problem is.
post #38 of 39

The instructions for polymerizing food safe flax oil with heat for carbon steel are right on. I also use very thin coats of canola oil to good effect.

 

The first knife set I bought was Old Hickory carbon steel with hickory wood handles in a wooden block that hangs on the wall. I have all but quit using it because of the maintenance it involves in favor of stainless blades. Because of the wood handles, heat polymerization is out, so both the blades and handles need periodic treatment with food grade mineral oil. I still pull out the second to largest one to cleave a full-sized watermelon or squash.

 

I can understand wanting to preserve an heirloom spoon that is pleasing to your purposes. As others have said, and the OP has expressed doubts about, do NOT paint it with anything other than food grade oil, which you may want to polymerize with heat treatments.

 

I was moved to join this site because of the more experienced members' kind, patient and civil treatment of the OP.

 

Hope to see you around.

post #39 of 39
Thread Starter 

This is all very helpful. I think I know exactly what to do now, not just for my spoon, but for steel utensils in general. Thanks to everyone for their insights! By the way, I see that conveniently small and economical amounts of flax seed oil come in 1000mg gel caps.

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