method for welding cast iron?
hunter_tx
19 years ago
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gonefishin
19 years agoRelated Discussions
How to sterilize really old cast iron...probably 50 yrs + old
Comments (21)I accidentally discovered how to strip a cast iron pan of all gunk, patina, or anything else when I showed my children how to make lye soap. Instructions said not to use an aluminum, glass, or porcelain coated vessel. What else did I have but a cast iron skillet? I made the soap with lye and grease. Sure was glad to be doing it outdoors. The fumes were fierce! It heats up all on its own. No stove needed. When the reaction stopped I had a glob of dark brown soap, and an absolutely bare pan where ever the lye had been able to react with the grease in the gunk and patina. Had to start from square one to re-season it! Could not use the soap. And then there is the time my then husband decided to be helpful and burn the gunk off with a welding torch. He actually melted a hole in the bottom of one of his grandmother's pans, then attempted to fill the hole with a brass patch. Not recommended!...See MoreCast iron to steel?
Comments (2)To weld cast iron you need a rod with nickel in it. Check out the site below. http://www.mylincolnelectric.com/Catalog/consumabledatasheet.asp?p=16774 Here is a link that might be useful: Lincoln Electric...See MoreOld Cast Iron Tub, Small Tile Flange, and Tiling Question
Comments (6)I don't do tile for a living but I do have just such a tub, which I tiled around four years ago. I did not use any sheet metal (don't see the purpose), but I did use tar paper behind the cement board. I think stuck it to the (minimal) tub flange with something... a bit of roofing cement, maybe? I can't remember anymore. I used Hardiebacker instead of Durock for the tile substrate. I chamfered the back bottom edges of the Hardiebacker so that the inside faces of the backer could be a bit closer to the tub deck (since the flange is too thick to be pinched between backer and studs). I filled the gap between Hardiebacker and tub deck with clear siliconized latex caulk and let that caulk dry completely before proceeding with the tile work. After setting and grouting the tile, the vertical corners and the joint between tile and tub were caulked with sanded, color-matched caulk from the grout manufacturer. After a few days' curing time, the grout was sealed with Miracle 511. Four years later, the installation still looks great. If you caulk the space between the Durok / tile and the tub itself, how does the moisture get back to the tub? Grout and Durock / Hardiebacker are both moisture-permeable. They are "waterproof" in the sense that water doesn't hurt them, but they are not waterproof in the way that a fish tank is waterproof....See MoreOT - Mrsmortamixer & Others - How to Season Cast Iron?
Comments (8)We have a collection of old cast iron, some from DH's grandparents and some we have gotten from antique places and DH has cleaned and seasoned. We started giving as wedding gifts to young couples and this are the instructions we include with them for caring: Use and Care of Cast Iron Cookware Cooking: Before cooking coat the inner surface of the cookware with a light coating of bacon grease, solid vegetable shortening, or PAM. Use more for frying. Cast iron cookware heats evenly, therefore it is not necessary to use extremely high cooking temperatures. Best results are obtained with medium to medium-high temperature settings. Allow the cookware to heat as the burner does as a very cold pan on a very hot unit could crack. Uncover hot food after cooking because steam will work to remove the seasoned finish from the cookware. If possible deglaze the pan while it is still hot. Add a little oil and scrape the glaze from the pan with a spatula. For some sauces you may wish to use wine. Most residues will wipe out with a paper towel. Frequently this is all the cleaning the cookware will need. Washing Tips: More stubborn residue will yield to the Steel Scrubber and Hot Water. Let it soak for a few minutes first. Careful though, cold water added to a hot pan can cause the iron to crack. Never use Detergent as it will remove the seasoned finish from the pan. If you feel that you must use soap, use soap, not detergent. Storing: Dry on the stove at low heat and then very lightly coat the still warm cookware with bacon grease, a solid vegetable shortening, or PAM. Wipe away all that you can with a paper towel. It is best to store cast iron in a warm dry place with the lids off or upside down. Newly Seasoned or Reseasoned Cookware: Do not use detergents or a dishwasher. The first few times you use your cast iron cookware avoid cooking acidic foods such as tomatoes and beans, or foods with a lot of water content. Instead, fry up some bacon or ham. Seasoning or Reseasoning Seasoning is required for new cast iron cookware and any time you detect rust on your cookware or a metallic taste to your foods. Newly seasoned cookware will be brown and perhaps have an uneven color. The more it is used the more seasoned the finish will become. The cooking surfaces will grow darker and become more shiny and non-stick with each use until they finally become black. The cookware can be reseasoned any time you wish (even if it doesn’t need it) this will only improve that slick black non-stick finish that great chefs covet. Seasoning Instructions: Wash your cast iron cookware thoroughly with soap and water. Light rust will yield to steel wool and soap. Heavy rust will require a steel brush or light sand paper. Then apply Coca~Cola to rusty areas for at least ten minutes. Rinse and dry over low heat to remove all moisture from the metal. With a paper towel lightly coat the entire surface of the heated pan or pot with bacon grease, solid vegetable shortening, or PAM. (Do not use butter or margarine). Coat the inside, outside, the lids, and corners. Lower both oven racks to the bottom two positions and place a cookie pan or aluminum foil on the lower rack to catch any drippings. Bake the cookware upside down at 300 degrees for 90 minutes without pre-heating. Then allow the pan to completely cool in the oven. For darker pans use a higher temperature....See Morehorseman1
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