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

[Olwen the Odd]

> >THEN we noticed the pitting in the
> > aluminium pots when we cooked anything acidic, and the clincher was
> > some veggie fritters we made
> > that for some reason turned neon green in the aluminum pan... which
> > were promptly christened "frog fritters". NOBODY would eat them, I
> > tasted one, it was Okay,
> > I can only assume it was the color.
>
>
>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.
>
>-Lorenz
>
I recall trying to re-create the one good thing my mum could actually cook - 
stuffed cabbage.  I tried and tried, even went so far as to stay on the 
phone long distance while we each measured the exact brand ingredients. 
Still no luck.  One day at the flea market I found an aluminum roaster just 
like hers.  That was the trick!  Several years later she called me, 
laughing, saying she decided to make only a small amount of the things so 
she used a different pan and found out what I was talking about.
Olwen

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