1994 Volume 43 Issue 11 Pages 660-666
Problems on the corrosion of metal cooking utensils in seasoning solutions has little been studied. The test spesimens were pieces of steel sheet, aluminum sheet and aluminum foil. After these specimens were either soaked at room temperature or boiled in various seasoning solutions, the weight loss and corrosion rate were measured.
The surface of specimens was examined by electron microscopy and the surface layer developed on discolored aluminum was examined by electron diffraction method.
It has been found that wide or a few corrosion arise depending on kinds of metals and types of cooking liquids. It is well known that iron products rust easily and coating with oil has a preventive effect, and in order to mitigate stickness of pans, it is a customary practice that first iron skilet and wok are heated well, then oil is coated on the surface. These effects were examined by measuring friction coefficient of heating and coating oil mild steel specimens. Some of them formed thin layer. From the infrared spectra of the thin layer forming compound, it has been found that the metal soaps are formed from fatty acid and iron; i.e. chemical adhesion.