[YoshiHNS]

I'm going to be turning some shot glasses in a week or so. Using 304 or 316, depends on what's lying around. I tried looking up what some of the specs were for food grade equipment, but they are all paywalled, and I don't feel like spending a chunk of change buying specs with the hope they have the information I need.

Does anyone know if passivation or any other processes are required for stainless drinkware? Would it be just as good to polish it instead?

[fizzissist]

I'm going to be turning some shot glasses in a week or so. Using 304 or 316, depends on what's lying around. I tried looking up what some of the specs were for food grade equipment, but they are all paywalled, and I don't feel like spending a chunk of change buying specs with the hope they have the information I need.

Does anyone know if passivation or any other processes are required for stainless drinkware? Would it be just as good to polish it instead?

316 is standard food grade, and stainless steel is self-passivating to a degree.

Fortuitously, I think the alcohol in the glass may help decontaminate the material, and after a few cycles, it'd probably be pretty clean. If not, you won't care. Just to be on the safe side, I'd start out with Everclear and go from there...

[txcncman]

I have worked in restaurant equipment business before. Any 300 series stainless would be acceptable. 316 is usually more expensive than 303 or 304 grades, but will polish the best if that is your intention.

[Geof]

Use either 303, 304 or 316 and wash them the same as you wash your stainless steel cutlery. You can even use mild steel or cast iron, these materials have been used for centuries for cooking utensils. Bronze is fine and can give a beautiful lustre when polished. Aluminum is also okay and you can simply polish it and/or anodize it clear or many different colors