Thread: Shopping a Picker's Estate.

Originally Posted by dinnermint

But that's assuming it is some sort of porous material, which could have oil drawn out with hot water. Hmmm... what's the future plan for the griddle brick?

Well, when I spotted it, I was instantly reminded of several different makes of lapping stone. So that is my intended use for it. The fact that it is a Norton Abrasives helped .

It is porous to an extent, but not nearly as much a pumice. Heck, I think it may even be more dense than a typical dual sided utility sharpening stone.

I think it could be less coarse than a standard 220ish lapping brick. Mainly because you wouldn't want to remove a lot of metal from a griddle. Would probably cause it to dish and potentially get metal dust into fried eggs. That would be avoided with a good cleaning regimen. The more recent ones I have seen wear away when used against a griddle, although those might just be the cheap brands. BUT a griddle is harder than stones. I'm interested to see how it goes! Heh, burger scented hones...

Some Simple Green might all you need.........

I was worried about the possibility of degreasers breaking down the binder, so I went with the boil method.

It barely fit in the one* SS pot I have for boiling random crud in, label up, with the water line stopping about 2/3" below the label side of the brick.

I let it boil for roughly ten minutes, having to fan the smoke detector the whole time even though I had the oven exhaust hood running. It did stink a little, like something burning, but easily tolerated. I only boiled it once. Considering the label was almost entirely intact, I doubt this brick saw much use before being forgotten.

There weren't any floating bubbles of oil/grease in the water when I was done. It took about a week for the dang thing to air dry, sitting on an end table in the livng room . Over that week, I noticed a little green spot on each of the four corners where the brick made contact with the pot. Not really surprised; and they haven't grown. Considering it's not gonna be used on food-contact surfaces ever again, I call it "good 'nough".

* = The wife wouldn't let me use any of her cooking pots, so I was left with the one I use to melt small (fist sized) chunks of wax to make campfire starters with.