Varnish cooking / safety question

[Mike_Danielson]

On 2/24/2021 at 3:34 AM, Nik Kyklo said:

Deleted

 

 

Edited February 26, 2021 by Mike_Danielson
This guy cannot be helped

[Mik Kyklo]

Thank you for your answers! I do not understand why so many are repeating "cook in an open container". I do it already. The question is not about that, so I consider them as "off topic".

[Strad O Various Jr.]

A flask with a cork in it is not an open container, duh!

[Tets Kimura]

He's only saying that he wants to avoid his wife's wrath he gets when cooking his varnish outside in an open container. So he's thinking cooking in a closed flask could be a good idea to keep fumes and smell down, therefore keeping peace with his wife. 

Anyway, @Nik Kyklo, if you are cooking resin to make it darker, you can keep the temperature quite low and have a lid (with a hole) on so it doesn't smoke and smell like crazy. With linseed oil, as contrary to popular belief, it doesn't need to be cooked for long to combine with resin, anyway. 

[Mik Kyklo]

double post

[Mik Kyklo]

11 hours ago, Tets Kimura said:

ou can keep the temperature quite low and have a lid (with a hole) on so it doesn't smoke and smell like crazy.

Thank you for your advice.

[MikeC]

On 2/25/2021 at 5:22 PM, Nik Kyklo said:

Thank you for your answers! I do not understand why so many are repeating "cook in an open container". I do it already. The question is not about that, so I consider them as "off topic".

Why do you want to cook in a closed container?  Are you trying to retain something that would otherwise evaporate away? Rereading your first post you say in the absence of oxygen.  What would be the reason for wanting to cook in the absence of oxygen?   If it's a corked vessel I would assume any pressure build up would just blow the cork off if it's not in too tight but I would be concerned that the contents would also come out along with the cork.

You asked about safety and I think a large open vessel is safer to avoid any possible pressure build up.  I wouldn't want to be a victim of homemade napalm.   I was once criticised for using a metal coffee can and don't understand why since it seems a very safe container.  In that one cook I even allowed the varnish to overheat and auto ignite with no dramatic effects but it made a nice looking varnish.

[joerobson]

How large is the batch?

[Mik Kyklo]

10 hours ago, MikeC said:

Why do you want to cook in a closed container?  Are you trying to retain something that would otherwise evaporate away? Rereading your first post you say in the absence of oxygen.  What would be the reason for wanting to cook in the absence of oxygen?   If it's a corked vessel I would assume any pressure build up would just blow the cork off if it's not in too tight but I would be concerned that the contents would also come out along with the cork.

You asked about safety and I think a large open vessel is safer to avoid any possible pressure build up.  I wouldn't want to be a victim of homemade napalm.   I was once criticised for using a metal coffee can and don't understand why since it seems a very safe container.  In that one cook I even allowed the varnish to overheat and auto ignite with no dramatic effects but it made a nice looking varnish.

Hello. thanks for your comment. I do not want a homemade "napalm" too. That is why I ask if others have experience of such a process.

 

 

 

 

 

[go_oa]

Chinese cooks use a Wok to avoid the foaming and overflow problem.  As the foam rises it spreads a lot so it does not rise far.  Just the opposite of an erlenmeyer flask.  Of course this make sealing the cook impossible.  A cooking hood would be nice.  Or a beach!