Interesting. Rice flour contains bran, and has a tremendous surface area due to the ultrafine texture. It forms complexes with oxidized iron.
I assume you live in the part of geologically complex Ontario that doesn't feature mineral waters rich in sulfates and certain metals originating from aquifers in thick glacial tills that rest atop the complex bedrock.
Ontario is a source of gypsum used in commercial manufacturing of plaster.
http://en.wikipedia.org/wiki/Gypsum
Dilute white vinegar, followed by tons of rinsing should not have worsened the rust problem.
http://en.wikipedia.org/wiki/Acetic_acid
Acetic acid, present in white vinegar, is a common descaling agent.
Citric acid is a good de-scaler that has a much less persistent taste than vinegar. It is available in powdered form at any health food store, some craft stores (it's used in dyeing), and many specialty coffee stores (espresso machine descaler). 1 Tbsp mixed in a litre of warm water produces a good acidic solution that is gentle on most things. A warning though, I've never used it on cast iron so you might want to research that interaction a bit.
Thanks for the info, good to hear.Intuit wrote:Interesting. Rice flour contains bran, and has a tremendous surface area due to the ultrafine texture. It forms complexes with oxidized iron.
It is very fine, I use it to clean shitake mushrooms too after hydrating the dried version, I digress.
I assume you live in the part of geologically complex Ontario that doesn't feature mineral waters rich in sulfates and certain metals originating from aquifers in thick glacial tills that rest atop the complex bedrock.
The water is from lake ontario, and I hate to think the CRAP that is dumped into it literally and figuratively, rather prefer using water sourced from aquifers.
Ontario is a source of gypsum used in commercial manufacturing of plaster.
http://en.wikipedia.org/wiki/Gypsum
I use the gypsum that is described on the Wiki link under USES OF GYPSUM, the very last one actually I have around the house for TCM use.
"The water is from lake ontario, and I hate to think the CRAP that is dumped into it literally and figuratively, rather prefer using water sourced from aquifers. "
True, the lake water isn't the best. However, given the mineral attributes of the aquifers to the north and east of you.. be glad.
I would consider not using calcium sulfate to 'sweeten' your deionized water. It's a common fouling agent in heat exchangers. Your kettle surface acts like a heat exchanger surface, eh?
http://en.wikipedia.org/wiki/Calcium_sulfate
Consider adding a *small* amount of high quality sea salt. The micronutrient minerals will suit your teas and you won't get a negative hit from the sulfates.
Luckily for you, calcium sulfate forms highly stable hydrates above 100 deg C and these help retard the flux rate of ion dissolution.
True, the lake water isn't the best. However, given the mineral attributes of the aquifers to the north and east of you.. be glad.
I would consider not using calcium sulfate to 'sweeten' your deionized water. It's a common fouling agent in heat exchangers. Your kettle surface acts like a heat exchanger surface, eh?
http://en.wikipedia.org/wiki/Calcium_sulfate
Consider adding a *small* amount of high quality sea salt. The micronutrient minerals will suit your teas and you won't get a negative hit from the sulfates.
Luckily for you, calcium sulfate forms highly stable hydrates above 100 deg C and these help retard the flux rate of ion dissolution.