Well, my Pot Perch seemed to have lost "potency", too. Drawing on my vast knowledge of pyro chemistry, I arrived at the conclusion that my perc had, over the course of several weeks of neglect (I ignored it while I was making BP stuff), degenerated into the typically harmless salt substitute KCl. Genius, right? I know. So I acted accordingly, lest it go to waste, and promptly added it to all of my kitchen salt shakers. You know...KCl and hypertension control vs NaCl. But I was very surprised when I was grilling some heavily "salted" ribeye steaks a few months back, and they immediately burst into flames and shot approximately 4 feet (a little over a meter, Euro People) straight up off the grill, did a perfect flip, landed back on the grill on the opposite side, sizzled for a little while, and then blew up again just like the first time. I was stunned any mystified. But no more explosions and after 6 more minutes I had the tastiest steak ever known to man! The seasoning seemed a little off, though, but it was still super yummy!
Now it's been a few months later and I have developed this huge goiter, which I'm sure is unrelated to anything pyro. I mean, of course perc hinders iodine uptake at the thyroid gland, but I stay safe with that stuff, and stick with KCl in the kitchen.
So, although anecdotal, this serves as an example of how KClO4 can indeed degrade to a very useful kitchen seasoning!
Disclaimer: <<Newbies. This is sarcasm. KClO4 does not degrade without the assistance of a blowtorch. It is mildly toxic. Do not eat it, ever, please. >>
Edited by SharkWhisperer, 28 January 2020 - 09:06 AM.