#durable coating

galvanized coating plays a vital role in protecting steel from corrosion and environmental damage. Industries such as construction, infrastructure, agriculture, and manufacturing rely heavily on steel materials that can withstand harsh weather conditions and long-term exposure to moisture. Without proper protection, steel can rust quickly, leading to costly repairs and reduced structural strength.

One of the biggest advantages of galvanization is its durability. The zinc layer applied during the process forms a strong protective barrier that prevents oxygen and water from reaching the steel surface. This significantly increases the lifespan of metal structures compared to untreated steel. Even in extreme environments, galvanized steel maintains its strength and performance for decades.

Another benefit is cost-effectiveness. While the initial investment in galvanizing may be slightly higher than basic coatings, it eliminates frequent repainting and maintenance costs. Businesses save money in the long run due to reduced repair requirements and longer service life.

Galvanized steel also provides uniform coverage, including corners and edges, ensuring complete protection. This makes it an ideal solution for industrial structures, transmission towers, pipelines, and construction frameworks.

Overall, galvanizing is not just a protective process but a smart investment for industries seeking durability, reliability, and long-term savings.

— By Attabey Rodríguez Benítez | Published: Monday August 1, 2022 | NOVA— PBS

Image Credit: Jack Kennard, Flickr

Ahh, Cast Iron Pans. Love ‘em or Hate ‘em, they’ve been around for hundreds of years. With proper maintenance, they can last long enough to become family heirlooms. A cornerstone of this pan’s upkeep is seasoning, the process of baking oil onto the pan. Contrary to the name, you won’t need salt and pepper, but fat.

To season, you heat the pan covered in fat to scalding temperatures in an oven. What is left behind is a somewhat nonstick surface that not only helps with cooking but protects the pan from rust.

You can use the fat of your choice, but one thing to keep in mind is the smoke point, the temperature at which it starts to smoke. That temperature varies from oil to oil. For example, virgin avocado oil has a smoke point of 520 F, but coconut oil smokes at just 350 F. As soon as that temperature is reached, the seasoning process begins.

There are multiple hypotheses about what’s happening at the molecular level inside that hot oven. The predominant one is that the oil is polymerizing. Fats are made up of different fatty acids, like saturated and unsaturated. When heated, those acids break down into smaller molecules called monomers. And when monomers join together, they form larger molecules called polymers. When this joining happens over and over in an iron skillet, the polymers form a protective layer that keeps water at bay.

A group of researchers from Chongqing University studied this phenomenon in the context of another cast iron cooking tool: the wok. Woks, mainly used in Chinese-style cuisine, are usually round-bottomed. The team hypothesized that the slick surface formed during seasoning is due more to the iron than the oil. To test their hypothesis, the researchers coated a wok with beef tallow and heated it up. As the temperature increased, the fat started to reduce. And the scientists, using X-ray technology, started to see oxygen molecules sneaking into the places where iron was present. With this unexpected guest, iron atoms had to shuffle around to make space, creating small lumps along the surface. The final product is what the team called “iron nanoballs.”