Cooking on black iron?
 

A friend works in a steel shop and asked me if I wanted a piece of 16 gauge black iron. Is it safe to cook food on black iron? I was going to use as a griddle.

Thanks.

Black iron? That sounds like hot rolled steel that still has the scale on it. The scale is just iron oxide that forms when oxygen binds with the surface of the hot metal. Sheet metal that has a shiny finish as been cold rolled. I don't recall if the scale is removed mechanically during cold rolling or if it is removed chemically (pickling.) But I digress.

I would put one of those flap grinder/sanders on my angle grinder and use it to remove the scale from the cooking surface. Then season it as you would cast iron. Or just season the scale if it looks like it is solid - e.g. not flaking off. If it comes off on the food it is more a cosmetic than health issue.

It would be awesome as a griddle in my opinion.

Thanks. I was also going to try it for some pizza. I like cast iron for pizza but my pan is to small.
Maybe I'll check at local shop and buy a piece of a36.

I wouldn't recommend it, but it can be done. :crazy:

http://funny-pictures-lol.com/wp-con...othes-iron.jpg

I can't find a material called black iron plate. I wonder if he is referring to rolled steel plate?

Because there isn't.I would bet it's HRS (aka Hot Rolled Steel)

He said BLACK iron

He thought it was cold rolled but he is not a 100% sure. He is going to get it to me on Monday. So I will check it out then.
Thanks everyone.