Timeline for Why does dry boiling discolor steel cookware?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 24, 2015 at 10:48 | history | tweeted | twitter.com/StackChemistry/status/679976814505230336 | ||
| Dec 23, 2015 at 1:34 | vote | accept | rcorre | ||
| Dec 22, 2015 at 13:48 | answer | added | Jaroslav Kotowski | timeline score: 3 | |
| Dec 22, 2015 at 13:40 | comment | added | Jon Custer | Steel (even stainless) will oxidize at high temperature. Vinegar, which is acidic, will etch the oxide, leaving a slightly thinner and probably warped kettle. | |
| Dec 22, 2015 at 13:40 | comment | added | Ivan Neretin | It is all about thin oxide layer on the surface. Looks like stainless steel is not absolutely stainless, after all. Strange enough, the Wiki page about it does not exist in English. | |
| Dec 22, 2015 at 13:35 | comment | added | M.A.R. | Welcome to chemistry.SE! If you had any questions about the policies of our community, please visit the help center. | |
| Dec 22, 2015 at 13:09 | review | First posts | |||
| Dec 22, 2015 at 13:35 | |||||
| Dec 22, 2015 at 13:04 | history | asked | rcorre | CC BY-SA 3.0 |