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Using Aluminum Cookware

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October 7, 2009

Aluminum pot on white background.I was reminded by the tip from the person who poured rice and weevils into her soup and watched with horror. If you are making a dish with acidic ingredients (mine was a sweet and sour fruit and nut salad), DO NOT use an aluminum pan. The whole dish will turn gray because of a chemical reaction.

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I was using the aluminum pot because I was cooking and then cooling. When I poured in the sauce, the whole content turned gray. . . and it was a birthday gift. I cried (and didn't know what I had done wrong, that's why I cried (paranoia can strike at the weirdest of times).

Don't do as I did, beware of aluminum cookware. A sweet and sour fruit and nut salad is really good, though. I wish I still had the recipe.

By susan winship from Bristol, TN

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May 3, 2004

Aluminum is a light-weight metal with a bright silvery luster. Small amounts of other metals are added to aluminum to make harder alloys for most uses. Its affinity for oxygen makes it resistant to corrosion and attack by most chemicals.

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