Hi Kevin, I dont really know and am not qualified to answer with authority.
But I use stainless cookware, and do all of my cooking with the same distilled water with which I make silver. I think it depends on a whole bunch of factors. I doubt very much if the leaching in practice is of any consequence whatsoever. Copper is another story. DW dissolves it quite rapidly; such that you cannot use ordinary copper water tube for DW distribution. It will both perforate quickly---exactly how fast I dont knowand put a lot of copper in the water. I suspect--but do not know---that it will put a potentially toxic amount of Cu into the water, depending on how much you drink. If one had a sensitive scale, you could put a chunk into DW and weigh it after it had been in there a while, constantly changing the water so that the dissolved copper would not slow down the process. The Waterwise still manufacturer may offer solid information about the various grades of SS. This would still not duplicate the process of running continuously fresh DW through a pipe. James-Osbourne: Holmes -----Original Message----- From: Kevin Nolan [mailto:[email protected]] Sent: Thursday, October 18, 2001 8:21 PM To: [email protected] Subject: CS>Re: Stainless dangerous? 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 cant 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
