brooklyn1 wrote:
> "Nancy Young" wrote:

>> There are parts that need to be kept oiled or they will rust.
>> With my previous grinder I made the mistake of using vegetable
>> oil. I knew it was wrong but I had to do something.

> Nothing wrong with vegetable oil on the carbon steel plate/blade.

You know, it got gunky. I thought it might, and I wasn't disappointed.

> I
> don't bother oiling those parts, just be sure all parts are dry/clean
> before reassembling/storing. The easiest way to clear meat, wet/oily
> ingredients from the plate and other parts is at the end to pass
> through a hunk of dry bread/a few saltines (often that can be used in
> a recipe anyway - meataballes, meataloaf). Then simply hand wash all
> parts in ordinary dishwashing liquid... never place aluminum in
> dishwasher. For the obsessive compulsives every hardware store sells
> small diameter wire brushes of stainless steel/brass for passing
> through grinder plate holes... but a short soak in hot soapy water and
> a good rinse has always worked well for me. There are special food
> safe silicone greases for long term storage but if you use your
> grinder regularly those parts won't rust in the typical home kitchen.
> I have extra carbon steel plates/blades sitting in my pantry
> unused/unoiled for many years and not a speck of rust... I have a
> second grinder that hasn't been used in a few years and no rust. Of
> course a lot depends on your climate and the humidity in your home.

Okay, I appreciate the advice. Push comes to shove, I'm sure I could
just order a new plate.

nancy