[Sca-cooks] Was: Odd question.../ NOW-Pots

[Tara Sersen Boroson]

>Acid and non-anodized aluminum is a Bad Thing.  You really don't want to
>know what nasty molecules get added to your food when acid meets aluminum.
>Really.
>
>
>Anodized aluminum, on the other hand, is just fine for most things.
>

That is very true - in fact, I've been surprised by how many cheap 
aluminum pans are, if not anodized, in some respect treated so the 
aluminum doesn't come in contact with the food.  A good way to check is 
to fill the pan with hot tap water and a little salt, then put in a 
piece of tarnished silver.  The tarnish will come off within minutes.  I 
tried to clean some tarnished silver for a friend before a holiday meal 
at her house.  I used a cheap, lightweight aluminum pan and was *very* 
frustrated that it wasn't working.  Then I threw in a piece of aluminum 
foil, and voila - clean silver.

-Magdalena

-- 
Tara Sersen Boroson

You cannot teach a man anything, you can only help him to find it for himself. - Galileo Galilei