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Cooking dangers; did you know this?


anotherbanana
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+1 on ditching all your aluminium pans.  In laws houses I have been to where the treasured aluminium set was still used, the internals all chipped and scrapped with the residue going straight into the food.  Wonder we are all still "compus mentis"!

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  • 2 months later...

Aluminium is a very reactive metal and can easily form salts such as oxides, carbonate, sulphides, chlorides etc. Heat encourages this process, of course.

As keen cooks, Mrs Gluey and I threw out all our aluminium saucepans, frying pans etc, years ago and invested in some very expensive French professional stainless steel jobs. All still in excellent condition and extremely expensive, now! Excellent investment!

We also invested in various Le Creuset cast iron frying pans and casseroles: another excellent investment.

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