Originally Posted by Bensiff
There are a few spots of minor surface rust on the inside of ports. Probably due to the heat from the welds combined with that area not getting polished afterwords. If your keggles are rust free you are benefitting from the oxide layer doing its thing, even if you didn't take the steps to aid in the development of it.
I am benefiting from my knowledge and experience I have in working with stainless steel.
I never use any consumables that have been in contact with other metals other than stainless steel.
When companies manufacture products made of stainless steel it is hard to insure with 100% certainty that stainless materials have not been exposed to contaminates. Passivation is a measure to insure that stainless is free of contaminates so that it's protective oxide layer can form undisturbed.
Being that I am the only one that has worked on my equipment I can feel confident that I took the necessary precautions to prevent contamination.
It's one thing to be cautious when producing equipment worth tens of thousands of dollars. You don't want to take any chances.
But a kegle or a pot? I'm sorry, I think people worry too much.
I mean how much stainless steel cookware do people have in their homes?
Do you think anybody worries about passivating their cookware?
I'm not saying everyone is foolish for wanting to do it. I just think people worry too much about it.
Stainless steel is not a ceramic doll. It's pretty effin tough! That's why it's so popular.