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Bluing may be applied by immersing steel parts in a solution of potassium nitrate, sodium hydroxide, and water heated to the boiling point, 275–310 °F (135–154 °C) depending on the recipe. [6] Similarly, stainless steel parts may be immersed in a mixture of nitrates and chromates, similarly heated.
Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.
Nitre, or potassium nitrate, because of its early and global use and production, has many names. As for nitrate, Egyptian and Hebrew words for it had the consonants n-t-r, indicating likely cognation in the Greek nitron, which was Latinised to nitrum or nitrium. Thence Old French had niter and Middle English nitre.
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Niter or nitre [5] is the mineral form of potassium nitrate, KNO 3.It is a soft, white, highly soluble mineral found primarily in arid climates or cave deposits. Historically, the term niter was not well differentiated from natron, both of which have been very vaguely defined but generally refer to compounds of sodium or potassium joined with carbonate or nitrate ions.
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Black oxide is but one type of bluing for firearms; there are other types of bluing used on firearms, too. (Hot bluing vs. cold bluing, and hot bluing versus "hot and cold" mixed bluing, for example.) Black oxide is also used to refer to thicker bluing that is black oxide based.
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