On Tue, 17 Apr 2012 17:28:49 -0400, Brooklyn1 <Gravesend1> wrote:

>John Kuthe wrote:
>>Brooklyn1 wrote:
>>
>>>For non-stick cookware nothing beats properly seasoned stainless
>>>steel... only needs to be seasoned once, seasoning can't come off, is
>>>naturally non reactive, withstands highest cooking temperatures with
>>>ease, and needs no special care.
>>
>>What is this majic coating
>
>I never said it's a coating... it's a treatment that's commonly used
>for many applications to make metal [relatively] non stick. The
>process has been described here in detail several times previously.
>Just because you don't know something doesn't make it magic, it makes
>you ignorant. You'll have to hunt and peck some but you may learn
>something:
>http://en.wikipedia.org/wiki/Honing_metalworking
>http://en.wikipedia.org/wiki/Honing_(metalworking)
>http://en.wikipedia.org/wiki/Honing_...Plateau_finish
>http://en.wikipedia.org/wiki/Superfinishing
>You have lots to learn, this is just a beginning:
>http://bbs.homeshopmachinist.net/showthread.php?t=26134
>Something between a #4 & #5 finish is a goal:
>http://en.wikipedia.org/wiki/Surface_finishing
>Read and note the background image of this web page:
>http://www.precisiongrinding.com/Pla...ound_plate.htm
>
>It's actually easy to make a ss pan non stick but most folks haven't
>the cojones to remove the shiney/mirror factory finish.

And did you buy these majic nonstick SS pans pre-surface finished or
did you produce this wonderful majic surface finishing texture with
your majic honing stone and lots of "elbow grease" (and long exercised
stroking muscles, if you know what I mean! ;-) )

John Kuthe...