Hello all! I've recently taken an interest in stainless steel veg steamer casting and find the process fascinating. Can anyone share what they consider to be best practices in this field?
I am by no means an expert, but I've done my fair share of casting. You want to make sure you have the right balance of heat and timing. Too hot and you can cause the stainless steel to warp, too cool and it won't set correctly.
Absolutely agree. Also, don't forget about the importance of the mold - it needs to be absolutely dry and heated before pouring molten steel into it.
Good points so far. One other thing that hasn't been mentioned yet is the quality of the stainless steel itself. Higher quality steel will likely cast better and give your steamer a longer lifespan.
Thanks for the replies, everyone! Looks like I have a lot to keep in mind as I dive deeper into this.