North American Fruit Explorers mailing list at ibiblio

[DocKW@aol.com]

Sorry guys, You have the magnetic properties of the various steels reversed.
A super shiney surgical stainless will NOT stick to a magnet. A "lesser 
quality" 
stainless will exhibit some magnetic properties; a high carbon stainless will 
likely stick even more since you can't get carbon into a totally non ferrous 
stainless steel.
This all relates to their intended uses.  A blade likely should contain some 
iron so it will harden and hold an edge...but will stain more.  I use 
stainless scalpels which are sharp at the get-go ,but the really good ones 
are mostly carbon steel and are not stainless.
If you have pots that don't stick to a magnet, they are the quality you seek 
in a pot for processing fruits....they are the " high quality" 
stainless....with no iron.
I find that I can still taste the metal in the final product if left any 
amount of time
(such as overnight to cool)...so remove the processed fruit to a glass 
container as soon as possible.
Karl Olson

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