Sieve Questions: Safety and varieties.

Hey guys!

Please forgive yet another thread on sieves, I've read everything I could but couldn't find answers to these questions. I'm looking to pick up a set of 40/60/120 sieves. I see a lot of people in old threads have mentioned affordablesieves.com (I believe it's now hogentogler.com). I cam across a CS thread mentioning that these lab sieves are not really food grade (something to do with the solder used?)

So my question is: are lab sieves safe to use in food preparation? What does "food grade" even mean in this context.

Additionally, I'm pretty confused on different sieve applications. For instance, why not use a food mill instead of these drum sieves? Don't they do the exact same thing? Why not use a Chinois? Essentially what are the different applications of drum sieves, food mills, and chinois. How does the latter different from a china cap?

Sorry I'm pretty new to all of this.

Find more posts tagged with

What About Tools?

Comments

tshewman

Stainless sieves typically don't have/use lead in the solder and brass does. For some this is a concern. The Lab sieves have never been tested to be "food safe" to the best of my knowledge, but neither have allot of other hings......like some chef's knives. :-)

Luke_Banchy_283581

What makes a metal or an item "food safe"? Wouldn't all stainless presumably be food safe if we can cook with it?

Luke_Banchy_283581

I contacted hogentogler.com and apparently their stainless sieves use epoxy at the joint. Are most epoxys food safe?

tshewman

A couple basic parameters:

1. The surface the food will be in contact with is free of any toxic contaminants.

2. The material the container is made of shall not potentially become a source of contamination through usage (in other words, it doesn't break down). So, yes, most stainless steel would fit that bill. The reason the sieves may not be "food safe" is only due to the "intended use". They are not designed to be used for/with food. Though that does not mean it is not safe (It's a language thing).

robert.c.brown15

Yeah I have 3 sieves with brass frames and stainless steel mesh and my only issue was when I got my #20 and #200 I had to run boiling water through them a few times to get some residue off the metal. Discovered that when the chicken stock I strained had a green color to it.

As for the solder, I don't think food comes in contact with it.

I'm sure it is safe to use with food. Honestly, I've had them for years. Only really use them with stocks and mashed potatoes. Maybe I should use them more, haha

pd3ski_278514

I was recently on the Korin site and came across these springform style sieves unfortunately they stop at 65

....http://www.korin.com/Kitchenware_2/strainers ... scroll down

There's a 15% off kitchenware sale this month