spermtrap1888 wrote:
>Brooklyn1 wrote:
>> John Kuthe wrote:
>> >Brooklyn 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_...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.
>
>All these parts will be lubricated in practice, so what does this have
>to do with "non-stick"?

So far with George I count three (3) uneducated queer *******s.