18/10 stainless

biig said:

Does anyone know if this stainless will react with grated parmesan.
I found a ss shaker (yes at a yard sale and for 25 cents) that looks
like it's meant for parmesan cheese. I know it's better to grate your
own, but I haven't gotten that far yet.....lol... tia....Sharon

Didja ever wonder why every pizza parlor/dago restaurant serves grated
cheese in glass/porcelain, never metal... it's the salt.

Sheldon

Sheldon ha scritto:

Quoted message said:

biig said:

Does anyone know if this stainless will react with grated parmesan.
I found a ss shaker (yes at a yard sale and for 25 cents) that looks
like it's meant for parmesan cheese. I know it's better to grate your
own, but I haven't gotten that far yet.....lol... tia....Sharon

Didja ever wonder why every pizza parlor/dago restaurant serves grated
cheese in glass/porcelain, never metal... it's the salt.

Sheldon

Lol 😄
I guess that stainless steel wouldn't react with grated parmesan.
Although 18/10 doesn't mean anything: different steel alloys react in
different ways with different chemical compounds (i guess the nastier
are chlorates, though). And 18/10 doesn't tell anything about these things

--
....but still I am the Cat who walks by himself, and all places are alike
to me. [R. Kipling]

"Danjel Keller" <[email hidden]> wrote in message

Quoted message said:

Although 18/10 doesn't mean anything:

Since when?

Sheldon said:

biig said:

Does anyone know if this stainless will react with grated parmesan.
I found a ss shaker (yes at a yard sale and for 25 cents) that looks
like it's meant for parmesan cheese. I know it's better to grate your
own, but I haven't gotten that far yet.....lol... tia....Sharon

Didja ever wonder why every pizza parlor/dago restaurant serves grated
cheese in glass/porcelain, never metal... it's the salt.

Sheldon

Some more of Sheldon's nonsense. The salt in the cheese will not
reactt with the stainless. The tops of the shakers Sheldon refers to
are usually stainless steel. This goes quite well with his previous
post that "cast iron and high carbon steel are exactly the same"

On Sun 28 Aug 2005 03:32:02a, Allan Matthews wrote in rec.food.cooking:

Quoted message said:

Sheldon said:

biig said:

Does anyone know if this stainless will react with grated parmesan.
I found a ss shaker (yes at a yard sale and for 25 cents) that looks
like it's meant for parmesan cheese. I know it's better to grate your
own, but I haven't gotten that far yet.....lol... tia....Sharon

Didja ever wonder why every pizza parlor/dago restaurant serves grated
cheese in glass/porcelain, never metal... it's the salt.

Sheldon

Some more of Sheldon's nonsense. The salt in the cheese will not
reactt with the stainless. The tops of the shakers Sheldon refers to
are usually stainless steel. This goes quite well with his previous
post that "cast iron and high carbon steel are exactly the same"

Nothing like set of good "cast iron" knives!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

biig said:

Does anyone know if this stainless will react with grated parmesan.
I found a ss shaker (yes at a yard sale and for 25 cents) that looks
like it's meant for parmesan cheese. I know it's better to grate your
own, but I haven't gotten that far yet.....lol... tia....Sharon

What is 18/10 stainless steel?

The 18/10 refers to the proportion of chromium to nickel in the
stainless steel alloy. To be classified as stainless steel, an iron
base alloy must contain at least 10.5 % of chromium. The presence of
chromium enables the steel to form an invisible layer of oxide that
protects it against corrosion.

If this layer is damaged, a new one forms immediately due to the
oxygen content of the air. Increasing the chromium content to 18% has
further increased this protection. The addition of nickel to the
alloy increased its corrosion resistance while adding a bright
polished appearance, hardness, and exceptional resistance to all
temperatures. As the nickel level is increased, the quality of the
stainless steel is increased. The “top of the line” boast 10% nickel
content, the highest quality available in stainless steel.

Stainless steel is available in two qualities: 18/0 or 18/10 (there is
also 18/8 but this is similar in properties to 18/10) The '18' refers
to 18% chromium which is added to the steel mix to give it stainless
properties. The '10' refers to nickel which adds to those properties
and also gives a silvery sheen. 18/0 is much less expensive than 18/10
and most cutlery sold today is made from this material. 18/10 gives
greater protection against corrosion and has a softer shine: most
contemporary patterns are made from this top grade stainless steel.
18/0 and 18/10 are both fully dishwasher-safe