what gauge of ss?

[asknupp]

What is too thick and what is too thin?

[jmayerl]

Stainless is a horrible conductor of heat so the lightest possible. Most pans I know of are 22 gauge but unless you tig for a living good luck welding that

[Mark]

Corners are easy if you clamp an aluminum angle on the inside and strips on the outside. Don't try to butt weld sheets. The metal has to have a perfect fit with absolutely no gaps. The work is in the fit up and clamping. If it is done right you can run down the seam and just fuse it. I use a Miller that goes down to 5 amps and has microstart so you don't blow a hole in it just starting.

[BreezyHill]

Dairy lines are 304 and typically 18 ga. If using high vac I would not suggest going smaller wall thickness. Dairy lines are usually run at not over 18" vac. We have run 18 on high vac, 28" for many years...35 plus. Never had a problem with it collapsing. We also pump thru these lines from the releaser to the RO tank. Not much pressure there but easy to clean.
To thick will depend on what you are doing and the price. Free 1/4" wall is perfect, verses scrape at $.60 per pound or new at $7-$10/foot.

What is the project?

[asknupp]

Making an evaporator pan. Does the heat from the fire buckle the stainless at all? And if so how do you keep that from happening?

[jmayerl]

Yes the heat will wreck it unless you keep sap it it. Then it will be fine

[lpakiz]

Jeff,
I know that Jim's pans were 22 gauge, but I think Leader advertises 20 gauge for theirs.

[asknupp]

Alright fellas thanks for the info. I feel confident enough to get a start. Just have to rub some pennies together.