My hot take on pouring temps

Everyone says to pour steel super hot to avoid cold shuts. I've found a slightly cooler pour actually reduces shrinkage cracks in my jobs. Does this go against everything you were taught?

3 comments

3 Comments

hugoj124d ago

Noticed the same, cooler pours help. Who needs super hot anyway?

the_terry3d ago

Totally agree with hugoj12 about who needs it super hot. I read that too-hot water can actually make coffee taste bitter. Cooler is way better for flavor.

the_evan3d ago

Hold on, did you just say cooler pours cut down on shrinkage cracks? Every trainer I've had hammered into us that hot is the only way to avoid cold shuts. Seeing cracks form from too much heat makes some sense though, metal contracts as it cools. But I've always been told the risks of a cold pour are way worse. Got me wondering if the type of steel or mold design changes things. Might have to try a slightly cooler batch next time just to see.