Quote:
Originally Posted by leftcoastman
The pad can overheat, reduce it's coefficient of friction and still generate more heat.
Secondly, pad thickness is related to heat transfer. Thin pads will transfer more heat to the piston.
Thirdly, even if you don't fry the boots the first time out, the multiple heat cycles will weaken the material until it goes kaput.
The final problem, which is really really bad is if the caliper is sticking. It will overheat the crap outta the pads and cause the boot to fry as a result. Beentheredonethat, too.
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I think leftcoastman hit the nail on the head...pad thickness. It wasn't until my last run session of the last day that I cooked the boots. By my last run session, the pad thickness was pretty thin...moreso on the right side than the left for some reason. However, both boots are toast. I'm curious now to check the rear boots. I'm running stock pads on the rear. I'll be really surprised if I cooked the rear boots as well.