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The problem is that many 'food grade' tins are coated, and not solid. As such, cleaning them can end up flaking off the coating that's been applied, making them reactive. Unless you're dealing with antique materials, I suspect that the majority of 'tins' are going to be either coated steel, or stainless steel. Although I mentioned looking for tooling ...


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Different types of tins are intended for storing different types of foods (dry crackers are very different from cheeses that contain some moisture). And as mentioned previously, linings can chip when the tin is being cleaned. Food grade does not mean that they are reusable - I'd contact the source and ask them. Usually the I&I (industrial and ...



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