Cooking dangers; did you know this?

[anotherbanana]

https://madame.lefigaro.fr/cuisine/papier-alu-sulfurise-ou-film-plastique-comment-les-utiliser-sans-danger-cuisson-041018-151068

The way not to poison yourself with aluminium foil and other cooking coverings

[Teapot1]

Good wooly, basically save a bit of the planet and dont use any plastic film or plastic thats used once.

Through away all aluminum pans.

[Lehaut]

+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"!

[christy42]

Aluminum is more likely to leach into food, and at higher levels, in acidic and liquid food solutions like lemon and tomato juice than in those containing alcohol or salt. Leaching levels climb even more when spice is added to food that's cooked in aluminium foil.

[Gluestick]

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.