After an hour of looking on the web I found a company in Berkeley CA that has stainless steel (304) chicken wire in the size I wanted (1' mesh). It's not as expensive as other stainless steel wire mesh/cloth I found previously. I am going to purchase a 48' * 100 ' roll. Does anyone living in the Santa Rosa, CA area want to purchase half the roll? Cost would be half of whatever I pay. http://www.twpinc.com/twpinc/control/product/~category=TWPCAT_19/~product_id=001X001S0320W48HEX Here is a link that might be useful: http://www.twpinc.com/twpinc/control/product/~category=TWPCAT_19/~product_id=001X001S0320W48HEX

Lowspark, nonstick pans can spoil your culinary skills so far as knowing how and what kind of pans tend to stick. A thinner SS pan overheats faster and tends to stick more. Also, if you are using veg. oils in SS they stick much faster and easier. I learned this the hard way when I first started cooking. I started with copper bottom Revereware, they didn't make nonstick in those days unless you knew how to cure your cast iron which I thought was ugly and in those days you were considered a slob if your cookware looked like you even used it. I noticed that when I fried eggs in the bacon grease or butter they didn't stick at all. I always browned my meat in the cast iron because it didn't stick and everyone expected those pans to be "ugly" and used. I avoided using them for my tomatoey recipes, my usual, which didn't hurt the SS at all and they always cleaned up super easy. I found that Barkeepers cleaner left them shiny without much effort. I use plastic scrubbies, dish cloths and scrapers for hard burns, hate steel wool. SS shines up really nice. It was the copper bottom that caused me to replace them about 20 years later. Can't believe I kept them that long. I find that SS pans that have an inner layer of aluminum heat up faster and more evenly and only burn when you try to fry soy sauce, LOL. Hope you solve your problem.

I would stay away from using "polishes" or other chemicals on the grates that you cook your food on. I'd suggest putting them on the grill and heating them up to the highest temperature possible for ~30 minutes or so to burn off any toxins. Then scrub with a grill brush. If they don't look satisfactory then buy new ones. If they're really rusty, I question whether or not they were stainless to start with.

I buy the labels that look like Sharlene's from Paw Paw Everlast Label company in Michigan. The labels are actually zinc, and they last quite well with either a paint marker from an art store or the mechanical pencil marker they sell with the labels. It's kind of like a laundry pencil and it stands up to weather pretty well. I'm too lazy to spend the time making labels for 1000 roses with the label maker, as gorgeous and professional as those labels look. I need something I can whip together quickly when roses arrive. The posts will eventually start to deteriorate a bit after 6-8 years and sometimes they need the writing reinforced, but they recover pretty well from being stepped on a lot (ask me how I know - smile). The website is https://everlastlabel.com/ and they get a top 5 rating from Dave's Garden Watchdog website. I love their service and shipping is free and fast. I usually order 500 labels at a time in the standing kind that Sharlene showed, which is style E (they call these rose style labels - smile). They have a ton of other styles, including hang tags if you prefer those. The price for 100 labels is $43.50, with free shipping. The new rounded corners are nice on the face plates since you're less likely to scratch your leg on them as you're avoiding the rose canes themselves. You put the plates on the stems yourself, but that's an easy task. Cynthia