Originally Posted by J'ville Grill
Stainless steel is stainless all the way through, it's not a coating so areas that you cut should not rust. As for seasoning I would just clean it thoroughly with soap and water.
The amount of nickel and chromium in stainless steel is what keeps it from rusting like regular steel. Different grades of stainless have different amounts of nickel. Cheap 400 series stainless has NO nickel and COULD rust. 301 stainless has about 6% nickel and won't rust. 304 stainless has 8% nickel and 316 has 10-12% nickel. An easy way to check is to get a magnet and see if it sticks to the drum. If it sticks easy, it is 400 stainless. If the magnet pulls slightly, it could be 301 stainless. If the magnet doesn't pull at all, it is probably 304 or 316 stainless. If it is a food grade drum, I would guess it is probably 304 or 316. Good luck and keep us posted.
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