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Grease guard
My aunt came to me with a grease splatter guard that is used to cover pots and pans will cooking. It’s a thin aluminum with some bead work and smaller holes for venting. The handle broke off and she’s wanting it repaired. I think I can do it no problem. She then asked if I could create more for her daughters as they like this more than the modern rings with screens attached. My question isn’t so much how to build it, but more if there is a good or bad aluminum to use for cooking. I googled quick and just got how acidic foods pit metal and also leaching from foods sitting in aluminum cook wear but never found the type of aluminum used. TIA
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Cody Lunning |
#2
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I'd have thought any 5xxx marine grade would do.
Will
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Here to learn. William Pointer |
#3
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I'd agree, marine grade, however most ali cookware I've encountered is spun/stamped from what seems to be soft grade pure aluminium which, albeit toxic to humans, held up quite well before moving over to stainless.
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Manny Remember that the best of men, are only men at best. Last edited by metal manny; 01-15-2019 at 12:16 AM. Reason: typo |
#4
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Thanks guys. I’ll check into that if she decides she wants them made. The one I fixed did seem to be a very soft alloy. I wasn’t sure if since it’s just a splatter guard if toxicity would be a huge factor or not?
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Cody Lunning |
#5
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Not sure where the "toxic" phobia came from, but have a read of this https://www.atsdr.cdc.gov/phs/phs.asp?id=1076&tid=34
I have been eating out of aluminium cooking vessels since 1960 and I am still kicking, Cheers Charlie
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Why does dust stick to everything, but nothing sticks to dust? |
#6
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Yup- spend years as a chef and you'll have a revolving door of aluminum pans safe/dangerous and wood vs plastic cutting boards lectures, warnings, edicts, etc. from management and "educated" patrons. Depending upon how rabid the person is, sometimes you'll even get a new kitchen load of gear. No worries, just wait 6 months or so and you'll get the same performance with the words reversed.
Same as the idea that cast iron cookware contributes significant amounts of trace iron to your foods, to help keep anemia at bay. All the while, the pan doesn't change. The iron apparently passes through the seasoning without disturbing it.... Neat stuff.
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AC Button II http://CarolinaSculptureStudio.com https://www.youtube.com/channel/UCzSYaYdis55gE-vqifzjA6A Carolina Sculpture Studio Channel |
#7
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Quote:
Oh what a classic! One I will always remember! Cheers Charlie
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Why does dust stick to everything, but nothing sticks to dust? |
#8
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That’s a good read in the subject . Thank you!
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Cody Lunning |
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