In list #946, James Osbourne, Holmes wrote "My still is stainless. I can produce water as low as 0.4 PPM and typically about 0.7 microS. There can't be much iron or nickel in the water. There are many kinds of stainless steel, each with different characteristics. "Surgical" stainless does not release much into distilled water. DW is very aggressive compared with water with even a small amount of solute."
James, are you saying that pure water attacks stainless (we are talking kitchen cookware), and significantly more so than "dirty" water? Kevin Nolan
