What Should I Know about Selecting and Using Aluminum Cookware?

Dr. Allen: When cooking with aluminum pots and pans, take these precautions:

 

• Look for anodized aluminum. The inner surface of these pans has been put through a special process to harden the top layer of aluminum, so it is less likely to leach into foods.

 

• Do not cook acidic (tomato) or salty (pickling brine) foods for long periods of time as these foods will cause more aluminum to be released from the pan.

 

• Do not store any foods in aluminum cooking pans. (Commercial products such as soda cans are treated with a special lining on the interior so aluminum does not leach out.)

 

• NEVER use metal utensils in any aluminum pans (anodized or not) as this will scrape up significant amounts of aluminum – much more than would ever be released simply by cooking. (High-temp silicone whisks and spatulas work great and are more easily cleaned than wood.) 

 

Dr. Bowser: Aluminum is an excellent conductor of heat and makes attractive, lightweight cookware, but is prone to discoloration, staining and pitting from some foodstuffs and washing routines. Nonstick coatings are the best option for this metal.

 

Clemson University: The anodization process  hardens the surface of aluminum cookware, making it nonstick, scratch-resistant, and easy to clean….This cookware doesn’t react to acidic foods, so these pots and pans are top choices for cooking rhubarb and sauces with tomato, wine, and lemon juice.

 

Source(s):

 

Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences

 

Timothy J. Bowser, Ph.D.  Oklahoma State University, Dept. of Biosystems and Agricultural Engineering

 

Timothy J. Bowser, Ph.D.  Oklahoma State University, Dept. of Biosystems and Agricultural Engineering

 

Clemson Cooperative Extension, Clemson University “Cookware Safety”
http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3864.html

 

Link(s):

 

Clemson Cooperative Extension, Clemson University “Cookware Safety”
http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3864.html

 
 

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