I would like to hear your opinion about the best material to use for a drum roaster.
I quote from a roaster manufacture document:
"..... we use carbon steel because it contains the best of these metallurgical properties, is durable longterm
and cost effective. Many people think stainless steel or cast iron is better however this is not the
case in regards to "evenness" of retaining and disbursing heat across the entire drum and transferring
that evenly inside the drum to the bean. This is also a fallacy as stainless steel is not as effective because
it is a reflective metal that dissipates the heat differently and cast-iron is a porous metal that has uneven
density.
Since cast iron is "poured' in to a mold, the density is not consistent throughout and therefore the
thermal dynamics of heat transfer is not even. Carbon steel is rolled and the density is consistent in its
thickness - the result is "evenness" in the thermal dynamics of heat transfer. Please note however, the
steel used and the engineered design of the drum is only one element of consistency in a ... roaster."
Thanks for your opinion.