pkrankow Posted September 23, 2009 Share Posted September 23, 2009 I was canning some pickle peppers yesterday, and missed cleaning some vinegar that was under the cutting board, and on the stainless stove top. Wherever the vinegar was became rust colored. I scrubbed the area with cooking salt and water, then used a rinse rag. The salt is an abrasive, so use enough that it doesn't dissolve. This removed the rust effectively, and restored the appearance of the area, which is neither a polished nor brushed finish, yet is a good, high finish. I then started to look up passivization of stainless and had no hits on IFI, but found an interesting article through Google. Maybe I was using the wrong terms in IFI search.How To Passivate Stainless Steel Parts: MMSOnline.com This article talks about using citric acid and nitric acid, concentrations, time and temperature vs specific grades of stainless. It specifically recommends against using chlorine products, so I'll tell you in a few days if the stove re-rusted from the salt. I am also wondering if the salt may be a good first pass for some work, especially since it can be washed out with plain water. Phil Quote Link to comment Share on other sites More sharing options...
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