So I have something written that I want to wear - so it needs to have a screw-off top, with a rubber/plastic ring to keep all moisture, dirt whatever out - it just needs to be about 1 inch or maybe even less - not heavy, and made from either stainless steel or sterling silver. Where can I find something like that - what is it called? Thank you!
I discolored a stainless steel pot lid. What can I do about it? [more inside]
This is quite possibly the weirdest question I'll ever ask here: what is the best food safe lubricant/cleaner to replace WD40 in an industrial environment. [more inside]
Looking for a large (48-64 oz) stainless steel mug/cup, preferably double-walled. I'd like something that's stainless on the inside, not plastic. Most stainless cups/mugs are about 16 oz or so (way too small), and many are stainless outside but plastic inside. Thanks for suggestions.
Source for stainless steel bracelet 'plaques' or blanks? [more inside]
Is there a good reason that we use (in the U.S.) porcelain toilets almost exclusively instead of another material, particularly stainless steel? Stainless steel is lighter than porcelain, isn't it? So I would think it would be cheaper to ship and easier to clean, making it a no-brainer green solution.
Please identify the 'industrial erector set' holding up the campus board in this picture. [more inside]
Can anyone offer suggestions on how to extend / enhance performance of Silicon Carbide Convolute Wheels? I am using a pedestal grinder to deburr stainless steel parts we've manufactured. I am using Klingspor 8" hard wheels. We just put a new wheel on & it didn't take very long for the wheel to get out of round/ deformed. It becomes difficult to hold the part to deburr it- shaking/ wobbling. What am I doing wrong? How can I improve things?
Why does stainless steel have such strange properties? [more inside]
I am the proud new owner of an All-Clad 12" skillet. It's awesome. However, after a week—and four uses or so—my new pan has greasy-looking spots in the cooking surface that won't come off even when I scrub pretty vigorously. What is this? Is there anything I can do about it? Is it even a problem?
I need to take my vegetarian stir-fry to the next level. Any tips? [more inside]
Need a full new suite of kitchen appliances, would like some recommendations. Got some prices on some Electrolux models today that looked great, but some quick research on the web doesn't leave me so confident. Is this a case of the squeaky wheel complaining online and they're actually a solid product? Or should I be worried. I'm looking for all stainless steel appliances: fridge with ice-maker, slide-in stove, dishwasher, and range-hood microwave. Specifically I'm looking for a large fridge and electric stove I'm in Canada if that makes a difference.
Trying to be safer and heeding the advice of many, I threw out all my plastic water bottles and bought new stainless steel ones including this stainless steel cup. On the cup (but not on the bottles), there was the California Proposition 65 warning that "This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm." [more inside]
I have a stainless steel fridge and a toddler who is learning to walk. I want to mount a sheet of plexiglas over the bottom portion of the door to prevent it from getting dented. I would like this to look decent and be non-permanent so I can remove it when we eventually move. Any ideas on how I could do this? All I can think of is using some kind of tape, but I think that would sag after a while. Bonus for suggestions on how to also stick stuff to the plexiglas so that I can post up my kid's artwork (the stainless steel is non-magnetic).
I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
Can metal from forks or utensils come off on china plates, cups and other dishes, and if so, does anyone know how to stop it or fix it? [more inside]
I damaged my All-Clad MC2 cookware by using Cascade powder in the dishwasher. Now the exterior surface is all dull and rough-feeling. Any idea how I can repair the damage?
I'm, seeking way to clean a stainless steel electric cooktop. I have a 20 year-old Jenn-Air and the cooktop has become discolored in places by greasy smoke drawn to the downdraft. I have tried Dawn Degreaser, which works very well on fresh grease, but not this, and also a Scunci Steamer which was useless. Dawn + Scunci = nada. (Except some interesting fumes.) [more inside]
I just got some new stainless steel cookware, and now I have some (grease?) gunk stuck on the bottom of my frying pan, along with a yellowish hue, likely from mildly overheating the bare pan while cooking. I tried soaking it for a few hours in water and soap, and scrubbing really hard with a plastic scouring pad, all to no avail. How do I get it clean? Steel-wool? Different soaking? Special cleanser? Other?