yetanotherBob wrote:
> The older machines did come with cast aluminum alloy beaters and dough
> hooks (and some pretty crummy plated steel mixing bowls which got really
> nasty when the plating wore off). The epoxy coated beaters and SS bowls
> came relatively recently in the KitchenAid lineage.
>
> I've seen the effect the OP described, with bread dough, and assumed it
> was oxidation rubbing off. But I don't know what can be done to prevent
> it. I would try washing off the beater with something mild and gently
> abrasive like Bon Ami or maybe baking soda just prior to use to see if
> that helped.
>
> But I would also look into replacing the beaters with newer, coated
> ones, if only because of the persistent negative buzz about the effects
> of execssive intake of aluminum compounds. There's probably a reason
> why KitchenAid started coating their beaters, beyond the "attractive
> gray swirl effect" the old ones sometimes produced...
>
> Bob

That "persistent negative buzz" has no basis in fact.

N.