I am considering getting a pan for the primary purpose of finishing and saucing pasta dishes, although I may do a little stir fry with veggies every now and then. This pan also comes with a nonstick interior.
I'm deciding whether I want nonstick or bare aluminum. I've never cooked on bare aluminum that I can remember. Probably the biggest concern that I have is how the aluminum might react with acidic sauces, especially tomato and citrus. I'm also wondering if, beside acidic sauces, what other things I should be aware of.
I'd appreciate any suggestions and advice for cooking on an aluminum surface. In large part, I'm looking at this as a learning experience while familiarizing myself with another cooking option.
