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.
02-09-2013 10:56 AM
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.
02-09-2013 11:07 AM
It would be awesome as a griddle in my opinion.
02-09-2013 11:11 AM
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.
02-09-2013 11:15 AM
I wouldn't recommend it, but it can be done. :crazy: