[Stoves] Use of rebars in cookstoves

[ajheggie at gmail.com]

[Default] On Mon, 26 Aug 2013 17:20:54 +0530,"Sarbagya R. Tuladhar"
<sarbagya007 at gmail.com> wrote:

>Got it thanks AJH. So any idea how durable is it ? 


Mild steel seems to be ok all the time it's below red heat.

Dan, a contributor from some time back whose surname I cannot spell,
suggested the reason cast iron fared better was because small graphite
particles occupied the grain boundaries where oxidation gets a hold in
mild steel. You can demonstrate this by trying to cut a cast iron bare
with and oxy-acetylene cutter, mild steel will oxidise in the jet when
it gets to red heat but you have to reach the melting point for cast
iron.
AJH