How can I tell the difference between a stainless steel strainer and an aluminum one?

[Fred]

I'm wondering how I can tell the difference between a stainless steel
(ss) strainer and an aluminum strainer. Aluminum may react with some
of the food ingredients I use. ss generally does not. I'm hoping it is
ss, and it seems likely that it is, but I haven't found a way to prove
that it is ss conclusively. The only solid parts of this strainer are
made of plastic(handle and ring), while only the mesh part is metal,
so I can't try to test it by trying to dent or scratch it with a brass
key.

So far, the strainer does appear to be very shiny like most ss I'm
familiar with, by comparing it with my ss cookware and utensils. It is
not dull like the few aluminum pots and utensils I have. Even after
washing, the strainer maintains its shininess, unlike many forms of
aluminum which become duller. It is hard for me to tell if it is
"heavy" for its size since I have nothing to compare it with.

If anyone can come up with some tests I can do in my own home, and
explain the science behind it, it would be very appreciated. Thank you!

[danger...@gmail.com]

On Mar 1, 4:15 pm, Fred <infinitebram...@gmail.com> wrote:
> I'm wondering how I can tell the difference between a stainless steel
> (ss) strainer and an aluminum strainer.

Aluminum is dull, stainless is shiny.

Aluminum will also react with strong lye (sodium hydroxide), but will
be quickly destroyed. But if you are quick, and you use just a drop of
lye solution, you will see bubbles forming in a drop of lye on the
metal. Then you can wash it off before damage is done. No bubbles form
with SS.

Your concerns are misplaced. Aluminum won't hurt you unless you drill
a hole in your skull and inject it straight into your brain. Aluminum
is everywhere. In dirt, in Tums, in vaccines.

Also, acid foods containing high salt may stain the stainless.

Dangerous Bill

[Salmon Egg]

In article
<46d67505-5924-468e...@33g2000yqm.googlegroups.com>,
Fred <infinit...@gmail.com> wrote:

Some stainless steel is nonmagnetic. If a magnet attracts it, it will
not be aluminum. The density of aluminum is much smaller than aluminum.
You can try the Archimedes eureka trick. It is easier to melt aluminum.
If it melts in a stove top flame, you would not want it anyway. The
aluminum will readily dissolve in a lye solution.

Bill

--
Private Profit; Public Poop! Avoid collateral windfall!

[Mark Thorson]

Fred wrote:
>
> I'm wondering how I can tell the difference between a stainless steel
> (ss) strainer and an aluminum strainer. Aluminum may react with some

Also consider that it might be nickel-plated steel,
which is shiny like stainless and similarly non-reactive.

[Fred]

I often use the metal strainer(which I suspected may have been
aluminum at first) for making kefir, for fermented foods and for
brewing my own beer. I think aluminum can cause an off taste since it
reacts with the acids and alcohols of various ferments and drinks,
whereas stainless steel is inert. Some people claim the aluminum or
other metals may leach into the ferment and form toxins or toxic ions
that may cause health problems. In the very least though, aluminum or
other metals may affect the taste of homebrews or kefir. To my
knowledge, just about all commercial breweries use stainless steel for
beer making, except at the end if they are using aluminum cans.

I'm almost positive though that the strainer is stainless steel but
may do the lye test anyway just for kicks. I'll make sure I bring
along some aluminum too, and just use a tiny amount of lye.