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Cast Iron Radiators An Eco Friendly Choice

Today we are looking more and more at eco friendly options for every part of our lives. We are all encouraged to think about this wisely and take action, decreasing our individual carbon fit print wherever we can.

The choice of radiators for our home is probably an obscure way of achieving another way of decreasing our carbon foot print. There are eco friendly boiler systems on the market today that utilise natural fuels such as reconstituted wood blocks, bark chip and willow wood, yet little is known about the eco friendly radiator choice which these natural fuelled boilers will give heat to.

Cast iron radiators are tremendously efficient and are a good eco friendly choice. The revival and now wide availability of the 200 year old cast iron radiator in reproduction form has allowed us the choice for more efficiency within our homes. The old ideas are the best ideas and in the case of the cast iron radiator this is certainly true for heating efficiency. The base material, cast iron, has a very high heat capacity which means it can hold a lot of heat energy. Because air only requires a small amount of energy to increase in temperature, cast iron provides the perfect medium to continually supply heat to small and large spaces. Metals, such as steel and aluminium used for modern radiators, have lesser heat capacity and hence do not do the job so efficiently.

The nature of cast iron also provides us with a more constant and consistent heat source without the rapid hot then cold properties of steel. A cast iron radiator once switched off will lose its heat gradually which is far more comforting and efficient. Many people who enjoy cast iron radiators within their homes have noticed the gentler ambient heat which radiates from these radiators.

Cast iron radiators also can be placed on a system that utilises natural sources with no problems at all such as ground source heating, air source heating and with the new boilers which utilise natural fuels. Those who have teamed up natural heat resources to fuel their central heating systems in conjunction with cast iron radiators have found the heat from their cast iron radiators to be more constant and less drying, a gentle ambient heat working well with the natural energy being utilised.

Another way to increase efficiency and therefore be eco friendly as well as saving cost is to attach your cast iron radiators to an electrical element which will heat your radiator effectively as each electrically heated radiator is running independently to the main hot water system. If each radiator is placed on a timer switch, room spaces may be heated one by one so if you are downstairs all day the upstairs heat can be switched off thus saving energy. This control of each room heat is a good idea and with the combination of using cast iron is certainly a winning formula for eco friendly purposes.

If being eco friendly is the way forward the cast iron radiator is the way forward as a radiator choice for a secure future.

Related Cast Iron Steel Articles

How to Use and Season Cast Iron Cookware

How To Use Cast Iron Cookware:

The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick!

Always preheat your cast iron frying pans before frying in them.

Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears immediately after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough. NOTE: Do not pour large amounts of cold liquid into your hot cast iron frying pan. This can cause the cast iron to break. Never forget your potholders! Cast iron pan handles get HOT when cooking!

There is a trick to maintaining cast iron cookware and that trick is known as “seasoning” or “curing.” Your food will never stick to the bottom of the skillet or pot and the iron will not rust if it is properly seasoned. Plus the cast iron cookware cleans up easily as well. Seasoning or curing cast iron cookware means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on the inside of the cast iron pan.

If the cast iron pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.

NOTE:  All new (not old cast iron cookware) cast iron pans and skillets have a protective coating on them, which must be removed. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a stainless steel scouring pads (steel wool), using soap and the hottest tap water you can stand.

How To Season Cast Iron Pans and Cast Iron Skillets:

Definition of Seasoning: To season a cast iron pan means to create a slick and glassy coating by baking on multiple thin coats of oil. This will protect the cast iron pan from getting rusted and makes for a non-stick cooking surface.

You season a cast iron pan by rubbing it with a relatively thin coat of neutral food-grade oil (I stress a light coat of oil). Rub the oil off with paper towels or a cotton cloth. The pan will look like there is no oil left on the surface, but there is as the oil is just very thin (the pan will look dry, not glistening with oil).

NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans.I recently experimented and found out that food-grade coconut oil/butter also works great.

Also check out the Q&A’s web pages below: Techniques for Restoring and Seasoning
Old Cast Iron Pans and Cast Iron Skillets.

Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 minutes in a 450 to 500 degree F. oven. Once done, turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process several times is recommended as it will help create a stronger “seasoning” bond. I usually do this process 3 to 4 times. NOTE: Seasoning cast iron pans does generate smoke similar to cooking in a dirty oven.

The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. By seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor. Your ironware will be slightly discolored at this stage, but a couple of frying jobs will help complete the cure, and turn the iron into the rich, black color that is the sign of a well-seasoned, well-used skillet or pot.

Never put cold liquids into a very hot cast iron pan or oven. They will crack on the spot!

Be careful when cooking with your cast iron pans on an electric range, because the burners create hot spots that can warp cast iron or even cause it to crack. Be sure to preheat the iron very slowly when using an electric range and keep the settings to medium or even medium-low.

You can see more castiron cookware at Cast Iron Skillets Store

Pro Grade “Competition” Kettlebells vs Cast Iron Kettlebells

Pro Grade, or “Competition” Kettlebells are made to fixed specifications. They are made of steel, rather than cast iron, and are used in international, girevoy sport kettlebell competitions.

Unlike classic cast iron kettlebells, pro grade kettlebells always have the same dimensions regardless of weight. This means that whether you are using an 8 KG/18 Lb bell or a 32 KG/70 Lb bell, it will always rest on your forearm in the exact same place. This ensures that your technique stays consistent regardless of weight. Traditional cast iron kettlebells get larger as they get heavier, and each size rests in a slightly different place in the rack position.

Due to the fact that Pro Grade kettlebells are made from steel, and not cast iron, they are more durable. This is not to say that a quality cast iron kettlebells will fall apart, it just means that steel is stronger than cast iron and therefore more durable. They are virtually indestructible, and a definite “step up” from classic cast iron kettlebells.

Pro Grade handles are slightly slimmer than with traditional cast iron kettlebells. The handles are specifically designed to prevent lateral slipping and minimize fatigue with high repetition sets.

Pro Grade Competition Kettlebells look “fat” compared to cast iron bells. They have a larger mass in the ball of the bell, imparting different, and many think, better ballistic properties due to this larger center mass.

In the photo above you can see the difference between the rounded handle of the cast iron kettlebell in the back, compared to the more squarish handle of a Pro Grade Kettlebell. Both kettlebells will give you a killer workout, however the design of the competition kettlebell handle results in less grip fatigue when performing high repetition snatches, cleans etc.

Many kettlebell enthusiasts are now including competition style kettlebells in their collection. As you progress in your kettlebell training, you will appreciate the benefits and differences of using competition kettlebells. If you like to juggle kettlebells, then you will find the balance on competition kettlebells to be perfectly suited for this type of kettlebell work.

I recommend that any serious kettlebell lifter purchase at least one competition style kettlebell. Kettlebells USA™ manufactures high quality cast iron as well as our line of Paradigm Pro™ Steel Competition Kettlebells.

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Central Heating Radiators: Aluminium, Stainless Steel or Cast Iron?

Central heating radiators have blossomed over the last few decades. No longer are you limited to white, grey or black radiators made of cast iron. Now your radiator showroom is graced with an array of futuristic creations of all shapes and colours. But one important first decision is your choice of radiator material. Your major options are cast iron, stainless steel and aluminium radiators. To help you pick the best radiator material for you, here’s a look at the upsides and downsides of the three materials.

Cast iron was one of the first materials used for radiators during Victorian times. Cast iron takes a long time to heat up but takes a long time to cool down too. So it keeps you warm long after you turn off your central heating. In the old days of poorly insulated building, these qualities made cast iron radiators a sensible choice. However, in today’s modern homes, these properties are far less important.

Cast iron radiators are most popular with people who want a Victorian ambiance in their homes. But you should be aware that you can now get stainless steel radiators that give you the retro look of a cast iron radiator, complete with kitschy claw feet.

This brings us to your next option in radiator materials – stainless steel. Stainless steel is a very high quality material with a number of desirable properties. For one thing, stainless steel does not rust.

What’s more, stainless steel is an efficient conductor of heat. Plus stainless steel radiators retain heat longer than aluminium items. This means they keep you home warmer for longer after you switch off your central heating.

Stainless steel also gives a very attractive finish and it’s easy to keep clean. You just need to wipe it down with warm water and detergent a few times a year.

On the downside, stainless steel’s quality doesn’t come cheap.

Finally let’s look at aluminium radiators. Compared to cast iron and stainless steel, aluminium is a super conductor. So one of the great things about aluminium radiators is their responsiveness and the control that gives you. With aluminium radiators, you can turn on your central heating when you get home and your house or apartment warms up immediately.

Plus aluminium radiators have low water content and are highly responsive to thermostat changes. This converts to excellent cost efficiency and lower bills for you. Aluminium is non-corrosive. And, aluminium radiators are very light and easy to install. The result is often lower installation fees.

Lastly, there’s the matter of sheer style and good looks. Aluminium radiators are available to harmonize with any surroundings. Ultimately, the great thing about aluminium radiators is the infinite range of styles, finishes and colours available.

All these radiator materials have their good points but the blend of function, beauty and economy means that aluminium radiators come across as the clear winner.

A CAST IRON FIREPLACE GRATES COMPARISON

Deciding what to use for a fireplace grate may seem uncomplicated, there are cast iron fireplace grates, steel fireplace grates, stainless steel fireplace grates and grate heaters or blowers.  This selection does present a choice in the selection process.  While you will find a 24 fireplace grate is the most common.  All have benefits, and the choice may ultimately be made by what is expected from your fire place.  For a pretty fire and room ambience using any grate will do the job, but if the expectation is for extra home heat the selection needs close examination. 

CAST IRON FIREPLACE GRATES:  The first thing we all think of when we hear the term cast iron is our mother’s skillet in the kitchen.  Cast iron has properties of heat being spread evenly throughout the metal.  That’s what makes a cast iron skillet cook so well.  Those same properties can be seen in a cast iron grate.  The grate itself will, when heated by a fire, radiate heat into a room.  This is a passive approach to expelling heat into a room but it needs to be thought of when figuring the best ways to do just that, heat a room.  This will help, but understand this should not be thought of as a major contributor for a room’s warmth. 

STEEL AND STAINLESS STEEL FIREPLACE GRATES:   These are available most everywhere and are reasonability priced.  The steel grates are generally made with the bars wider apart than the cast iron cousin.  The difference between stainless and regular steel is in the possibly of longer life.  Also, the actual visual looks are different.  The grate, stainless or not, will retain heat to radiate into the room.  There is small difference between the steel and cast iron grate.  Cast iron winning out but the amount is insignificant.

FIREPLACE GRATES BLOWERS:  This is a product that serves two jobs.  One, holds the wood that is being burned like a grate and two, takes the heat that is developed from the fire and sends it into a room with the use of a fan.  This could be considered a turbo charged fireplace grate.  There are many available and do a good job at moving warmth into a room.  If you are thinking about this avenue then an actual fireplace insert might enter into the discussion.  

A basic wood burning grate is a tool for your fireplace just like a fireplace tool set, fireplace screen and a fireplace hearth rug.  All these items are fundamental to the success of heating your home and enjoying your fireplace.  Keep the flue clean and happy warm nights.

James Dahlberg

From Russia With Love The story of the Cast Iron Radiator

Perhaps it was his warm-blooded Italian ancestry that led Franz San Galli, a Polish born resident of St Petersburg, to finally decide he had endured just one too many freezing St Petersburg winters. In the mid-1850′s he sat down and designed the radiator. Considering central heating has been around since Roman times, some of us might think it was a long time coming. However, thanks to San Galli, the cast iron radiator was born and quickly became the must-have technology of its day.

The choice of cast iron for early radiators probably had something to do with limits of manufacturing technologies at the time. However, time has shown that cast iron radiators are not only attractive, but the material has qualities that make it an efficient choice for heating. Hard wearing and easy to maintain, cast iron radiators are once again a popular choice. Some original cast iron radiators remained in-situ for a century or more. Though they fell out of favour during the later 20th century the traditional cast iron radiator has seen a renaissance in recent years. Never completely out of favour in period homes, the surprise is that these stunning little design statements have evolved into a variety of modern and stylish looks.

Traditional Technology and Modern Values

Of course those of us who have had close encounters with cast iron radiators may be concerned about their efficiency – they really do seem to pump out a lot of heat! But the truth is that cast iron as a conductor of heat is rather more efficient than modern steel. Cast iron also maintains a more consistent heat than steel. While steel heats up very quickly it also cools rapidly whereas cast iron is completely the opposite. Heating up gradually it has a higher heat capacity than steel or other metals, providing steady, constant heat whatever the size of room. During the cooling process cast iron radiators cool much more slowly; the overall effect being that a cast iron radiator using the same amount of energy as steel or aluminium models, will provide heat over a longer period. It seems that the original design of radiator may, after all, be the best!

Choice, Style and Elegance

While modern steel radiators are highly functional many people choose to hide them away behind radiator covers – this in itself this can reduce their efficiency. Functional is great, but doesn’t always fit well with a tasteful design, whether that design is traditional or contemporary. There’s also something a little soulless about the more modern radiators, while good solid cast iron radiators have a real comfort factor about them – they just look solid and dependable!

Modern cast iron radiators come in a variety of designs to suit most homes and can provide a great finishing touch to any scheme. Nor do you need to have a coal fired industrial plant in the cellar to keep the heat flowing – most types of heat generation can be combined with this type of radiator, making them a modern and highly efficient solution for heating your home.

Cookware runs the gamut — from stainless steel to cast iron to anodized aluminum, copper and coated cast iron — and many more. Rita’s got some favorite cookware that she recommends. Her enamel coated cookware, the 100 year old cast iron skillet handed down from her mother and the new anodized aluminum pans. Cookware sets will be big gifts this Christmas and all year long for birthdays and other occasions. What’s the difference between professional sets and affordable discount sets? In this video Rita tells you what to look for when shopping for pots and pans.