Ads
related to: pickling vs passivation stainless steel cookware pros and cons
Search results
Results From The WOW.Com Content Network
Pickling is a metal surface treatment used to remove impurities, such as stains, inorganic contaminants, and rust or scale from ferrous metals, copper, precious metals and aluminium alloys. [1] A solution called pickle liquor , which usually contains acid , is used to remove the surface impurities.
Cast-iron cookware is seasoned with oil. The surface of the cast iron is not very smooth; it has pits and peaks that are not conducive to cooking. Typically, the cookware is seasoned with oil. This process leaves a thin coat of oil in the pits and on top of the peaks on the surface of the pan.
In physical chemistry and engineering, passivation is coating a material so that it becomes "passive", that is, less readily affected or corroded by the environment. . Passivation involves creation of an outer layer of shield material that is applied as a microcoating, created by chemical reaction with the base material, or allowed to build by spontaneous oxidation
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
For premium support please call: 800-290-4726 more ways to reach us
[5]: 394 It has also been known as pickling in the context of wrought iron and steel. [11] Parkerizing is commonly used on firearms as a more effective alternative to bluing, which is an earlier-developed chemical conversion coating. It is also used extensively on automobiles to protect unfinished metal parts from corrosion.