Welding up a new pan for my evaporator ( do I need food grade stainless)

[craig1bc]

Do I need food grade stainless steel for a new pan I am getting welded up for the next sugaring season?

Thanks,

Craig

It is going to be tig welded and using 20 gauge stainless steel.

[Super Sapper]

I would do it right and use 304 Stainless. Grades not made for food contact may rust or have other metals in them that could leach into the syrup.

[NH Maplemaker]

Craig, Please don't take this wrong ! But why would you do anything but Food Grade? Your family, friends, and possibly your customers are going to consume the syrup that you make in this pan. Also now is the cheapest time to do it right, and who knows what none food grade steel was used for in it's previous life ! Again not trying to be a wise a**, just trying to be helpful

[Sugarmaker]

Yes use food grade stainless. You will be very glad you did.
Regards,
Chris

[craig1bc]

Thanks for the tips. I never heard of food grade stainless till my welder told me about it. There are several grades available that is why I asked.

I will look for 304 stainless.

Thanks, everyone!

[wmick]

Check your local regulations, but I think that 316 and 430 are also considered food grade.. might want to look at price and availability?? 304 is likely most common though.

[psparr]

If it’s for your own personal use, or as gifts, then whatever you decide is fine. If you plan on selling it, that’s another matter.

[BAP]

Make sure your local welder can actually weld food grade stainless. A lot of guys say they can, but not as many are set up to do it right so the weld is good grade and doesn’t rust.

[wiam]

If it’s for your own personal use, or as gifts, then whatever you decide is fine. If you plan on selling it, that’s another matter.

Um. So it’s fine to poison family and friends?

[psparr]

What poison are you going to get from stainless? There’s plenty of pans about that still have lead. The wrong kind of stainless isn’t going to kill you.

I apologize for the messed up spelling. I use Tapatalk on my phone and it screws it up.

[BAP]

Um. So it’s fine to poison family and friends?
Depends on wether you like your family or friends.

[psparr]

Ha Ha! Maybe.

[CBOYER]

Nearly every new pans are made with 304 ss also know as 18/10 or 18/8 ( 18% chromium and 8% nickel) under the European norms 1.4301. older soldered pans were made with series 430 ss, wich is also good for food. 316 is also ok , but cost more and you dont need there enhanced corrosion resistance. Be sure to used correct rod/filler metal since some of welding sticks could weld ss, but are not enough corrosion resistant.

[brokenjaw]

I would do it right and use 304 Stainless. Grades not made for food contact may rust or have other metals in them that could leach into the syrup.

FYI,

304 can rust. Seen it many times in the water supply system I work in. Not as much as carbon steel, but it happens.

[Bucket Head]

The 304 stainless probably appears like it's rusting because of some iron content in the water. I work in the food industry and 304 is the standard at my facility. The chilled water tank there is completely 304 and the bottom of it will sometimes have "spots" that look like rust but the tank itself is not rusting.

[RileySugarbush]

304 can corrode in water like solutions. I once had a riveted stainless structure of 304 and it suffered crevice corrosion at joints and under the 304 rivet heads in lightly chlorinated water. Looked horrible.

Another thing that can make stainless rust is if it's surface is contaminated with iron, like if you rub it with steel wool, or even drill it with a steel drill. There is a process to correct that contamination called passivation.

My take: 304 or other austenitic stainless steels are a good choice. That's why the big pan manufacturers use it.

If you want to make syrup for yourself in a steel pan or cast iron pot or copper kettle, go for it. You won't poison yourself. Worst thing to watch out for is solder with lead content.

If you are selling it, it makes sense to use bright clean welded stainless equipment.

[Super Sapper]

304 coming from China can have some carbon in it an it will rust but is not common. As far as corrosion in water, it is probably Microbial Induced Corrosion. Nasty little buggers secrete concentrated sulfuric acid. You will have what looks like a barnacle on the steel and the corrosion happens inside that, 316 is no match for it even. For what we do in maple this should not be a problem.

[l3rian]

So my question is: is all 304 stainless for grade or do you have to get a specific food grade rating? There are other metals that come in contact with food that we eat. Cast iron pans and grill grates and aluminum pots and pans to name a few. I'm new to this and don't want to poison anyone, or adversely affect the taste. Was thinking any stainless would need cooked off like you do a new oven or grill to get rid of lubricants used in manufacturing.

[Super Sapper]

As far as I know the 304 rating should be good for food contact. It is the standard in the food industry. 316 is even better but more expensive. If possible try to get from a US manufacturer as some of the imported stuff can have unidentified recycled material in it. I have seen where 304 has had to be torn out and replaced because it rusted and 304 should have no iron in it. Mill finish will work fine but is not as shiny as polished.