In a message dated 10/9/2005 11:06:50 PM Mountain Daylight Time, [EMAIL PROTECTED] writes: IF the iron is working properly, the only thing leaving the vents should be pure H2O vapor (steam). When water is heated to steam, it's the water molecules that go into the air as a gas, leaving the minerals behind. The reason so many (especially older) irons needed to have distilled water was because those minerals left behind can build up and clog the steam vents and channels.
Thanks, Robin -- That makes sense -- ah, yes, I remember science class now! But what happens to the built-up hard water deposits in these new irons, I wonder, then? Do they just clog up in time? Regards, Ricki Utah - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
