vitamins and galvanized waterers

[khind]

Ah, I do hope you are right! i used a plastic drip container today; I'll clean the stainless steel one tomorrow and get it back out there!

 

[Folly's place]

You have a stainless steel waterer?
Mary

 

[khind]

You have a stainless steel waterer?
Mary

Oops, I meant Galvanized Steel, not SS.

 

[khind]

That is most likely rust stains, and not rusting metal. Cleaning will remove the stains.

I was able to remove much rust from the spout. However, unfortunately, those smaller areas turned into large swaths...

 

[Folly's place]

Mine don't look great either, but is it actually dangerous? I hope not!
Mary

 

[cavemanrich]

I was able to remove much rust from the spout. However, unfortunately, those smaller areas turned into large swaths... View attachment 1872495

Mine don't look great either, but is it actually dangerous? I hope not!
Mary

I don't think rust is dangerous, but have a suggestion.
My cast iron cookware looks like this when I scrub it clean, and let air dry. What I do to prevent that is of course scrub clean,,,,,,,, towel dry,,,, and season right away.
You can do same with your containers, but skip the seasoning part, (in the way you would season cast iron) Clean,,,,, towel dry,,,, and then apply some olive oil or similar. Let it sit there for a while,,,,, and then wipe dry with a cloth or not. A thin film of oil will still be adhered to metal surface. Add water and use. If traces of that olive oil do get mixed with water,,,,,,,, no harm at all. I would also try Crisco,(paste type) instead of oil. It has a tendency to stay undissolved better than thin oils. I would avoid vegetable oil, simply because it is very thin, and would wash off/dissolve sooner than a heavier oil like OLIVE.
I would personally avoid animal fat, like butter, or lard. JMO

 

[khind]

I don't think rust is dangerous, but have a suggestion.
My cast iron cookware looks like this when I scrub it clean, and let air dry. What I do to prevent that is of course scrub clean,,,,,,,, towel dry,,,, and season right away.
You can do same with your containers, but skip the seasoning part, (in the way you would season cast iron) Clean,,,,, towel dry,,,, and then apply some olive oil or similar. Let it sit there for a while,,,,, and then wipe dry with a cloth or not. A thin film of oil will still be adhered to metal surface. Add water and use. If traces of that olive oil do get mixed with water,,,,,,,, no harm at all. I would also try Crisco,(paste type) instead of oil. It has a tendency to stay undissolved better than thin oils. I would avoid vegetable oil, simply because it is very thin, and would wash off/dissolve sooner than a heavier oil like OLIVE.
I would personally avoid animal fat, like butter, or lard. JMO

I'm definitely up for any suggestions to hopefully be able to use this water and not just have to throw it out. So at this point , when you say clean it , do you mean just use basic dish soap and water like I normally would? (And then continue with the towel drying and applying of the oil or Crisco...?)

 

[cavemanrich]

just use basic dish soap and water like I normally would? (And then continue with the towel drying and applying of the oil or Crisco...?)

That what I would try,,,, and see how it holds the rust control.