is the ground meat (from this grinder) stained or melt metalic?
1789510
Not stained and didn't see any traces of metal or taste. Worked great for us. I would follow the manufacturers recommendations and use only with very well chilled meat because if you use room temperature meat it will "cook" it from the grinding process. We used very well chilled meat and it came out perfect and still cold.
1789511
This meat grinder should be a 5-star if the gear was made with stainless or metal, I only give it a 4-star because the gear was made plastic, but you'll get an extra gear shipped with the meat grinder. No stains or any other contamination, and the speed is superb, it exceeds the label said on the box, very, very fast when grinding any meat. We used to buy the ground beef from supermarkets, but these stores, I think put some kind of perfume in the ground beef, very strong smell after cooking the ground beef bought from the stores, no more junk, smelly ground meat, we buy fresh pork or beef and go home grind ourselves, super fresh, and we now eat real, authentic ground pork or ground beef. This meat grinder should be a 5-star if the gear was made with stainless or metal, I only give it a 4-star because the gear was made plastic, but you'll get an extra gear shipped with the meat grinder. No stains or any other contamination, and the speed is superb, it exceeds the label said on the box, very, very fast when grinding any meat. We used to buy the ground beef from supermarkets, but these stores, I think put some kind of perfume in the ground beef, very strong smell after cooking the ground beef bought from the stores, no more junk, smelly ground meat, we buy fresh pork or... » Read More This meat grinder should be a 5-star if the gear was made with stainless or metal, I only give it a 4-star because the gear was made plastic, but you'll get an extra gear shipped with the meat grinder. No stains or any other contamination, and the speed is superb, it exceeds the label said on the box, very, very fast when grinding any meat. We used to buy the ground beef from supermarkets, but these stores, I think put some kind of perfume in the ground beef, very strong smell after cooking the ground beef bought from the stores, no more junk, smelly ground meat, we buy fresh pork or beef and go home grind ourselves, super fresh, and we now eat real, authentic ground pork or ground beef. « Show Less
29366
no its aluminum good stuff very strong I have not broken any teeth in the year or so i have had it. The black coating (titanium) is not stick free, I have lots of build up. Super high quality grinder over all.
683174
I think the residue is metal from the top of the tube. I have used the beef flavor for quite awhile and the tubes always get this residue.
1399649
Well, clearly the curing mix has chemically changed a bit. I strongly suspect -and I taught college-level chemistry for many years- that this loss of color is simply due to small chemical changes that caused the dye to fade. As I recall, the colorant is derived from beets, and is sensitive to changes in pH (acidity). I'd still use it if it were mine, as I can't see how the material can really "go bad." It will still cause any corned beef to turn the attractive, traditional pink as that color change in the meat is induced by one of the salts in the mixture, and not the dye. The dye is simply a marker to help distinguish the curing mixture from salt or sugar; it is not a necessary component of the mixture. Well, clearly the curing mix has chemically changed a bit. I strongly suspect -and I taught college-level chemistry for many years- that this loss of color is simply due to small chemical changes that caused the dye to fade. As I recall, the colorant is derived from beets, and is sensitive to changes in pH (acidity). I'd still use it if it were mine, as I can't see how the material can really "go bad." It will still cause any corned beef to turn the attractive, traditional pink as that color change in the meat is induced by one of the salts in the mixture, and not the dye. The dye... » Read More Well, clearly the curing mix has chemically changed a bit. I strongly suspect -and I taught college-level chemistry for many years- that this loss of color is simply due to small chemical changes that caused the dye to fade. As I recall, the colorant is derived from beets, and is sensitive to changes in pH (acidity). I'd still use it if it were mine, as I can't see how the material can really "go bad." It will still cause any corned beef to turn the attractive, traditional pink as that color change in the meat is induced by one of the salts in the mixture, and not the dye. The dye is simply a marker to help distinguish the curing mixture from salt or sugar; it is not a necessary component of the mixture. « Show Less
1097996
To answer your question, I tried the "coarse" setting (since I never use it). Most of the pieces were coarse but some were more like "medium." Looks like the grind is not even on the "coarse" setting.
278677
The grinder itself is a composite material, not metal. It's adjustable and when it was new it did grind peppercorns and rock salt into a powder. I found with age that the adjustment didn't hold and I'd have to reset it.
572701
The grinder is made form plastic. I've had it for a few weeks, it works really well especially for small amounts of meat which I use it for.
24661
Well . . . it's possible. My neighbor borrowed my $150 Chef's choice grinder and cleaned it their dishwasher. The aluminum tray atop is now a rainbow/gray color. The auger and housing are all a deep gray now. I'm wondering if it's still food-safe? I think if there was not a heated drying cycle invollved . . . this may have been ok. I'm just sick.
1112690
Wish I could help, Steve...we are not using it for RO, and I'm not good at identifying metals. But it's starting to show rust a bit...if that helps.
965521
Mr. Teacher, the interior base and about one inch up the sides is all stainless steel like the blade. Above that is the same thick plastic that makes up the exterior body of the grinder: it's all one piece. I haven't had my unit long, and use it for spices, nuts, and grains and not coffee beans, but I haven't had any of the issues you've described, and mine is white. I owned a Krups coffee grinder years ago: loved it then and understand that it is still operating since I lost it in my divorce settlement lol. Hope that helps!
1949480
It's wood and carbon steel... Wood stains, splits, and rots when it gets wet; carbon steel rusts. I wipe mine down with a damp wash cloth if it gets greasy or other wise dirty. I did throw out the first tablespoon or so in case there was some residual machine lube on the steel. The wood isn't finished on the inside so no real worry's there.
1010161
The ceramic tends to stain, getting quite dark over time. The stainless is, well, stainless!
691133
No stains here, mate. I wonder what you are seeing that won't come off with a bit of elbow grease or a touch of bleach. Maybe you are seeing rust or something elsewise that isn't normal fare.
1137909
I called Ispasa. Shiny surface is not Stainless Steel let alone it being surgical. Its polished Aluminum. Hot Aluminum is not good when used with things one eats!
1186448
A good test if a metal is ss is to use a magnet. I checked the tray with a magnet and it was not magnetic. I would say it is ss. Ss can pickup carbon from other metals and rust. There is a product to remove the rust if it happens. It is a good grinder, a size 10 would be a little better.
1628214
It is ground up to a powder form. Usually with spices or herbs, "ground" means a very find grind as opposed to minced or chopped or cut (you sometimes see also C/S which means Cut and Sifted) or leaf flakes or granules...unless, of course, you are talking about coffee, then "ground" does not mean that it is as fine as powder. :-)
883322
Sorry for the delay but I don't think so. It is very thin and while it may not hurt you, I think you would be better off using a mechanical means of removing the corrosion. I would actually go and get a couple of grades of steel wool and see which one works the best at physical removal or the rust and corrosion. If you have some tiny little areas you want to clean, that you cannot reach with steel wool, I would use a brass or stainless brush in my Dremmel Tool (make sure you wear safety glasses particularly if working in the oven). Problem is of course is that with your continued use of oven cleaner, those area that have already corroded, will begin to corrode again once new oven cleaner is applied. If faced with this problem, I would leave the oven cleaner on just long enough to soften grease and crud, and then well wash your shelves and oven walls, and DRY EVERYTHING WELL. Use your wife's hair dryer or heat gun to make sure walls and shelves do not stay "wet" overnight and start to corrode over again. Any product you can find will either burn off, melt, or be too thin to maintain itself unless you can find so type of high temperature silicone grease, which would be found in industrial and commercial baking applications. I have food safe silicone grease for my meat grinder gears where it stays in place perfectly - it of course is not subject to high temperatures found in an oven interior. Don't know if any of this has helped. Let me know if it does and feel free to ask another question.