Classic from the Mrs! Vol 2
Discussion
Evangelion said:
Not my mrs, but my dad's.
Watching F1 qualifying, mother suddenly says:
"That's not fair, is it?"
"How do you mean?" I asked (foolishly).
"Well, surely it would be better if they put the slowest at the front, and the fastest at the back?"
Would probably make it a more interesting spectacle....Watching F1 qualifying, mother suddenly says:
"That's not fair, is it?"
"How do you mean?" I asked (foolishly).
"Well, surely it would be better if they put the slowest at the front, and the fastest at the back?"
SpeckledJim said:
I was eating a 'Cheddar' biscuit. (God's own biscuit)
Exclaims she:
"OMG, that's a massive Mini Cheddar!"
I bet the giant pygmies of Beccles eat them.Exclaims she:
"OMG, that's a massive Mini Cheddar!"
Classic from my Mrs just now talking about whether masks in China stop flu. I said that wearing masks probably made them get closer together so made it worse, to which she replied
"But their roads are so narrow and they are like ants."
Which made me think my wife has turned into Prince Philip. husband of HRH Queen E.
Some of his quotes over the years are so funny, I wish I was married to him.
https://www.thesun.co.uk/news/3477323/prince-phili...
I do love that picture of him laughing at the boy with the MoreMegan haircut saying he was too fat to be an astronaut....
Not really a classic, but my missus shouted at me about me potentially warping a pan, in the past the kids have used the steel frying pans straight from doing Bacon on the hob at full blast and stuck it under the cold tap, which I accept will warp a cheap steel pan.
But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
Edited by J4CKO on Monday 27th January 15:12
J4CKO said:
Not really a classic, but my missus shouted at me about me potentially warping a pan, in the past the kids have used the steel frying pans straight from doing Bacon on the hob at full blast and stuck it under the cold tap, which I accept will warp a cheap steel pan.
But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
Well that’s no different from taking it out of a flask of liquid nitrogen and throwing it into the Sun; no wonder Mrs. J4CKO got upset.But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
Edited by J4CKO on Monday 27th January 15:12
It won’t warp under domestic heat ranges!
I was a metallurgist in the steel industry. We used cast iron moulds in a steelworks for casting ingots.
Molten steel at 1600 deg C poured in. The moulds would start to glow red during a 2 hour steel solidification time before the ingots of steel could be tipped out.
A phenomenon known “growth of cast iron” would occur over repeated heat cycling in those temperature ranges but it would not occur in a kitchen. This phenomenon resulted in a flaking effect to the surface in contact with molten steel. It took many cycles to result in scrapping the mould.
I have yet to see a hob that could take a cast pan up to anywhere near where it starts to glow. A gas hob has a much lower flame temperature than oxy/acetylene torches that would stand a chance of doing so. The cast iron would require massive heat input to get that hot!
Cast iron also has a lower coefficient of expansion than steel so doesn’t expand much, especially at kitchen temperatures.
The quenching effect of putting into cold water will not cause cracks either. You are more likely ( extremely unlikely) to crack a Le Creuset by dropping it onto a very hard surface. The type of cast iron used is not as brittle as you might think. The weakness in cast iron is due to it having a cast microstructure ( crystal structure formed by solidification) that is weaker than a pressed/ rolled/cold formed structure.
We have a Le Creuset frying pan and I like the sizzling sound as it goes into water! We have had it for 30+ years.
I was a metallurgist in the steel industry. We used cast iron moulds in a steelworks for casting ingots.
Molten steel at 1600 deg C poured in. The moulds would start to glow red during a 2 hour steel solidification time before the ingots of steel could be tipped out.
A phenomenon known “growth of cast iron” would occur over repeated heat cycling in those temperature ranges but it would not occur in a kitchen. This phenomenon resulted in a flaking effect to the surface in contact with molten steel. It took many cycles to result in scrapping the mould.
I have yet to see a hob that could take a cast pan up to anywhere near where it starts to glow. A gas hob has a much lower flame temperature than oxy/acetylene torches that would stand a chance of doing so. The cast iron would require massive heat input to get that hot!
Cast iron also has a lower coefficient of expansion than steel so doesn’t expand much, especially at kitchen temperatures.
The quenching effect of putting into cold water will not cause cracks either. You are more likely ( extremely unlikely) to crack a Le Creuset by dropping it onto a very hard surface. The type of cast iron used is not as brittle as you might think. The weakness in cast iron is due to it having a cast microstructure ( crystal structure formed by solidification) that is weaker than a pressed/ rolled/cold formed structure.
We have a Le Creuset frying pan and I like the sizzling sound as it goes into water! We have had it for 30+ years.
Edited by sospan on Monday 27th January 16:52
sospan said:
It won’t warp under domestic heat ranges!
I was a metallurgist in the steel industry. We used cast iron moulds in a steelworks for casting ingots.
Molten steel at 1600 deg C poured in. The moulds would start to glow red during a 2 hour steel solidification time before the ingots of steel could be tipped out.
A phenomenon known “growth of cast iron” would occur over repeated heat cycling in those temperature ranges but it would not occur in a kitchen. This phenomenon resulted in a flaking effect to the surface in contact with molten steel. It took many cycles to result in scrapping the mould.
I have yet to see a hob that could take a cast pan up to anywhere near where it starts to glow. A gas hob has a much lower flame temperature than oxy/acetylene torches that would stand a chance of doing so. The cast iron would require massive heat input to get that hot!
Cast iron also has a lower coefficient of expansion than steel so doesn’t expand much, especially at kitchen temperatures.
The quenching effect of putting into cold water will not cause cracks either. You are more likely ( extremely unlikely) to crack a Le Creuset by dropping it onto a very hard surface. The type of cast iron used is not as brittle as you might think. The weakness in cast iron is due to it having a cast microstructure ( crystal structure formed by solidification) that is weaker than a pressed/ rolled/cold formed structure.
We have a Le Creuset frying pan and I like the sizzling sound as it goes into water! We have had it for 30+ years.
I broke the handle off a Le Creuset frying pan when it slid out of a cupboard and fell about six inches onto a slate floor.I was a metallurgist in the steel industry. We used cast iron moulds in a steelworks for casting ingots.
Molten steel at 1600 deg C poured in. The moulds would start to glow red during a 2 hour steel solidification time before the ingots of steel could be tipped out.
A phenomenon known “growth of cast iron” would occur over repeated heat cycling in those temperature ranges but it would not occur in a kitchen. This phenomenon resulted in a flaking effect to the surface in contact with molten steel. It took many cycles to result in scrapping the mould.
I have yet to see a hob that could take a cast pan up to anywhere near where it starts to glow. A gas hob has a much lower flame temperature than oxy/acetylene torches that would stand a chance of doing so. The cast iron would require massive heat input to get that hot!
Cast iron also has a lower coefficient of expansion than steel so doesn’t expand much, especially at kitchen temperatures.
The quenching effect of putting into cold water will not cause cracks either. You are more likely ( extremely unlikely) to crack a Le Creuset by dropping it onto a very hard surface. The type of cast iron used is not as brittle as you might think. The weakness in cast iron is due to it having a cast microstructure ( crystal structure formed by solidification) that is weaker than a pressed/ rolled/cold formed structure.
We have a Le Creuset frying pan and I like the sizzling sound as it goes into water! We have had it for 30+ years.
Edited by sospan on Monday 27th January 16:52
So it can be done, however, I sent it back to Le Creuset and they sent me a new one for free.
J4CKO said:
Not really a classic, but my missus shouted at me about me potentially warping a pan, in the past the kids have used the steel frying pans straight from doing Bacon on the hob at full blast and stuck it under the cold tap, which I accept will warp a cheap steel pan.
But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
Great example of Femsplaining by the mrs there! But, the pan in question was a Small LeCrueset cast iron frying pan, like 10 inches diameter, weight a kilo or so, it was fairly warm but not too hot for me to hold by the handle, I moved it off the hob and didnt run any water into it but I still got given the dire warnings about pan warpage.
Can you actually warp a cast iron pan nearly a cm thick with heat/tap water ? how hot would it need to be, would it not shatter before it warped being cast ?
I pointed out they make boilers and car engines out of cast Iron, but no, it will definitely warp at not much above room temperature apparently...
I would like the full metallurgy based explanation for next time, my understanding is the way the crystals in the metal are formed they are very strong but dont really flex like say steel and when it yields it snaps rather than bends ? must be able to bend to a degree but guessing needs a lot more heat than a domestic stove can produce ?
Edited by J4CKO on Monday 27th January 15:12
As a counter approach You could try the NP&E method and simply ask her what metrics she is using to make such a statement. When she can’t answer, rub it in by adopting a particularly smug face.......
steveatesh said:
Great example of Femsplaining by the mrs there!
As a counter approach You could try the NP&E method and simply ask her what metrics she is using to make such a statement. When she can’t answer, rub it in by adopting a particularly smug face.......
Do you think that’s a good idea when Mrs. J4CKO has cast iron frying pan to hand?As a counter approach You could try the NP&E method and simply ask her what metrics she is using to make such a statement. When she can’t answer, rub it in by adopting a particularly smug face.......
tertius said:
I broke the handle off a Le Creuset frying pan when it slid out of a cupboard and fell about six inches onto a slate floor.
So it can be done, however, I sent it back to Le Creuset and they sent me a new one for free.
Cast iron does not like sudden physical shocks - I remember breaking up a cast iron bath with a sledgehammer with relative ease.So it can be done, however, I sent it back to Le Creuset and they sent me a new one for free.
Thermal shocks - Le Creuset agree that it is a bad idea:
https://www.lecreuset.co.za/blog/cast-iron-care-cl...
wolfracesonic said:
steveatesh said:
Great example of Femsplaining by the mrs there!
As a counter approach You could try the NP&E method and simply ask her what metrics she is using to make such a statement. When she can’t answer, rub it in by adopting a particularly smug face.......
Do you think that’s a good idea when Mrs. J4CKO has cast iron frying pan to hand?As a counter approach You could try the NP&E method and simply ask her what metrics she is using to make such a statement. When she can’t answer, rub it in by adopting a particularly smug face.......
vaud said:
tertius said:
I broke the handle off a Le Creuset frying pan when it slid out of a cupboard and fell about six inches onto a slate floor.
So it can be done, however, I sent it back to Le Creuset and they sent me a new one for free.
Cast iron does not like sudden physical shocks - I remember breaking up a cast iron bath with a sledgehammer with relative ease.So it can be done, however, I sent it back to Le Creuset and they sent me a new one for free.
Thermal shocks - Le Creuset agree that it is a bad idea:
https://www.lecreuset.co.za/blog/cast-iron-care-cl...
"Do not fill a hot pan with cold water or plunge it into cold water – this can cause thermal shock damage."
Yeah, makes sense, but my issue was that, if I can pick it up with no discomfort, it was hot but not burning then place it in the sink, without water then its probably ok and didnt need mentioning.
And if I somehow reshape a pan, guess who gets to buy another one !
AstonZagato said:
TwigtheWonderkid said:
Blown2CV said:
My 3y.o. daughter's new film obsession is chitty chitty bang bang.
My boys loved it too. Managed to get to take them to see the real thing back in 2008, that was being used to promote the opening of a new housing estate in Walsall (naturally).Lot's of early James Bond parallels that might help get your young ones into some 007 fun too:
- There is obviously the car that has unexpected abilities...
- Same author: Ian Fleming
- Same producer: Cubby Broccoli
- Same baddie: Gert Fröbe (Goldfinger obviously)
- Same director: Ken Hughes (the original Casino Royale)
- Same designer: Ken Adam
- Same actor: Desmond Llewelyn (Coggins in CCBB)
Speed 3 said:
Evangelion said:
Not my mrs, but my dad's.
Watching F1 qualifying, mother suddenly says:
"That's not fair, is it?"
"How do you mean?" I asked (foolishly).
"Well, surely it would be better if they put the slowest at the front, and the fastest at the back?"
Would probably make it a more interesting spectacle....Watching F1 qualifying, mother suddenly says:
"That's not fair, is it?"
"How do you mean?" I asked (foolishly).
"Well, surely it would be better if they put the slowest at the front, and the fastest at the back?"
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