Question to engineers in the Pit about C. I.

[Steve B]

My question is. Why hasn’t Spinaker chimed in on this topic. After all he is the CI whisperer.

[HouseHomey]

I was thinking the same thing

[FireMan]

Who?

[smokenoob]

Is 30 minutes overkill, I don’t give a rip! But to answer your question, maybe yes, maybe no. Ya see, the engineer knows that some of you cheapskates have a toaster oven and some of you overachievers have a nuclear oven. So a good engineer builds in guardbands, and no, those are not guards that play in a band! Those are calculated peramutations of all parameters involved to insure that every pitmaster has the same result! Now, could you actually cook your steak to the right doneness? I don’t give a rip!

[Dadof3Illinois]

Another thing the oven will do is heat the entire skillet to 500 degrees evenly at the same time. A stove top will only heat the bottom of the skillet. So the very bottom might be 700f but the sides may only be 400 or less. This can cause some pretty high stress at those heat transition zones which could crack the CI. The same thing can happen as it’s cooling down.
Remember it wants to grow as it’s heating up so if you have a high stress area that just happens to be in the same area as some sort of flaw from the casting you have a higher than normal chance of cracking the piece of CI. So a slow even heat over the entire skillet at one time is the safest way of heating it up and lowering the chance of damage.

[HouseHomey]

Ya'all are way smarter than me. I can tell you my stove top can put a mean sear on a steak and so,does the CI on my kettle.

im really good at eating though.

[Troutman]

You know one time I rubbed Crisco all over me and my girl friend and we got pre-heated and....,oh sorry this is a CI thread....carry on

[RobertC]

You're lucky. The consequences could have been dire. Your girlfriend must love you because that stuff is shortening.

[EdF]

[FireMan]

Yeah, & they just finished some lousy bbq.