SS is a smoother material than a conventional cast disk and with normal pads would not provide the same braking efficiency. The SS would have to be mated with a suitable and far more abrasive pad material thus increasing the wear. SS contains nickel, molybdenum and silcon which would act as lubricant and polute the wrong type of pad. Present Disc Pad combinations rely on sacrificial use of the disc and pads to get the best combination.
The increased cost of SS and specialist pads would far out weigh the replacement of standard fit discs and pads. Regards Peter
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Stainless steel is also significantly worse at heating evenly than cast/steel discs.
Thats why stainless pots are rubbish for cooking (though they look good hanging on the wall...)
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Stainless steels are only stainless because they form a passivated surface layer of Chromium Oxide over the steel beneath. The friction of braking will continuously remove this passivated layer, allowing corrosion of the steel beneath. IMO, stainless steel discs are an expensive way not to solve the problem.
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corrosion of the steel beneath. IMO stainless steel discs are an expensive way not to solve the problem.
If we are talking about rust on steel disks, then I dont think there is even a problem to be solved? What issue does the rust cause?
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If we are talking about rust on steel disks then I dont think there is even a problem to be solved? What issue does the rust cause?
Yes, a quick dab on the brakes and the rust is gone as if by magic! :-)
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I have stainless steel pots. If you use gas they are perfect for cooking, being able to quickly heat up and cool down offering excelent heat control.
I think you meant stainless steel pans. which of course need even heat across the bottom and subsequently need a thicker base.
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I'll bite. What is the difference between a pot and a pan and why would they have different bases? I do cook the odd meal.
The issue with rusty discs is that it upsets the detail fetishists.
I remember when stainless steel/chrome plated disks were fitted to motor bikes. The lack of stopping power in the wet was interesting. My brother in law fitted a Lockheed cast iron disk to his Commando, decades ago, the improvement in stopping power remains remarkable.
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Ok a pot has a narrow base and tall side. A pan has a wide base and short sides.
A wok is a pan, made from thin steel so it heats up very quickly and gets very hot. Stainless steel tends to be too thin even for a wok.
Besides a wok needs to season, that is obtain the patina and oil of previous use. You cant season stainless steel..
Brake discs are too thick to compare to cooking utensils.
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Brake discs are too thick to compare to cooking utensils
Which is why the culinary related debate needs to return to motoring - I'm sure that Honest Jamie has a forum if it needs to carry on ! :-)
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snip Well off topic sadly.
Edited by Pugugly on 09/11/2009 at 09:31
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Thats why stainless pots are rubbish for cooking (though they look good hanging on the wall...)
You may be right, but somehow 1 billion residents of the indian subcontinent would disagree ;-)
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is that not down to the the fact that they dont have lashings of clean water to get last nights curry off their shiny surfaces?
im sure stainless would not let food stick as easily but i like copper bottomed pans for better cooking anyway
more efficient see
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Stainless cookware is fine for soups/stews/pasta where the high water content can compensate for the hotspots and prevent burning, but they're generally rubbish for frying/thick sauces.
I believe it was Ken Hom who said he'd only use a SS wok for putting his kitty litter in. I see he now endorses one, but it has an aluminium composite base, and a non-stick coating so it's not really SS.
I still use a 15 yr old mild steel wok that is now virtually non-stick and takes 10 seconds to clean due to the patina of 1000 meals on it :-)
I have some SS stockpots/large pots, but the only SS frying pan I ever had was thrown after it's first use after my breakfast died !
Maybe they should make brake discs out of copper...
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Motorcycles use stainless steel discs, they work fine, brilliantly in fact.
However car brake discs have 5 times + the weight to stop and are not in the airflow so rely on the disc material to be able to conduct heat for which cast iron is much better.
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Cast iron is pretty rust resistant. I've always expected discs to last indefinitely - certainly I've had 400,00 miles and 40 years out of some. They outlive the car.
Why the switch to steel?
Cooking link: pots have lids, pans usually don't. Pans often have sloping sides and a lip for pouring.
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A Pan has a handle a Pot has two. I though this topisc would get lots of hits. Regards Peter
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Brake discs are made from cast iron as it offers the best compromise between lifespan, heat transfer/dissipation and ease of manufacture.
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