On Mon, 22 Jun 2009 16:40:07 -0400, "Reginald P Smithers III, Esq."
wrote:

Richard Casady wrote:
On Mon, 22 Jun 2009 08:36:53 -0400, Wizard of Woodstock
wrote:

Got me, but that International L-110 I restored master cylinder was
clean (cast iron), but all the lines from it were toast.

Maybe it's the lines and not the cyliinder.

Steel is highly susceptable to rust, while cast iron is very corrosion
resistant.

Casady

I have always had to make sure my cast iron skillets were well seasoned
or they would rust.

Isn't that how you're supposed to get the brown coating on steak and
chicken?
--

John H

On Jun 22, 4:39*pm, John H wrote:
On Mon, 22 Jun 2009 16:40:07 -0400, "Reginald P Smithers III, Esq."



wrote:
Richard Casady wrote:
On Mon, 22 Jun 2009 08:36:53 -0400, Wizard of Woodstock
wrote:

Got me, but that International L-110 I restored master cylinder was
clean (cast iron), but all the lines from it were toast.

Maybe it's the lines and not the cyliinder.

Steel is highly susceptable to rust, while cast iron is very corrosion
resistant.

Casady

I have always had to make sure my cast iron skillets were well seasoned
or they would rust.

Isn't that how you're supposed to get the brown coating on steak and
chicken?
--

John H

Works for me! Good for "iron poor" blood too!