Advisability/Safety of Cooking Acidic Foods in Aluminum Cookware

[boilsover]

10 hours ago, xetaprime said:

Thanx! Good to be here! I know, Classic American cookware that was quality made- where'd it go? Not even sure why I've been infected with the Magnalite Bug but I find myself collecting them now. Haven't used them yet but it will be fun cooking in a pan maybe older than I am, I think  

Now go out and find yourself some Club and Gaillard aluminum.  The omelet pan made by Club is a classic, almost 7mm thick.  They put Rudolf Stanish's name on them.  There's a "houswife" version that has a phenolic handle and a painted exterior, but the real find is the bare resto version with the steel handle.  I picked up the latter for $10 and it's the best omelet pan I've ever used.

[Thanks for the Crepes]

@boilsover, I have a couple of lidded Club aluminum pieces, apparently the "housewife" version, which is appropriate, cuz that's exactly what I am. 

 

They are indeed thick. I have the Dutch oven and 3 qt. saucepan. Either piece is quite even heating all the way to the top, and used to be a favorite in my kitchen until I got triple ply bottom stainless pieces. I mostly use the smaller piece now to reheat biscuits, rolls or cornbread for two on the stovetop as a mini Dutch oven now. I still love them though, and dedicate precious storage space to them.

 

I have joked about using the Dutch oven as a jackstand for a car. It is that sturdy and substantial. They came with a lifetime warranty.

 

10 hours ago, xetaprime said:

I know, Classic American cookware that was quality made- where'd it go?

 

Overseas junk versions or in the few renditions left here, they are now specialty pieces for the affluent. I bought a Bromwell grater back in the 70's, and I'd be real surprised if I paid over $1.99 US for it. It has seen a lot of use in my home kitchen, it's still sharp, and I use it all the time. Here it is now. Who's going to pay $75 to $125 for a simple cheese grater, even if they can pass it on to their kids? 

 

Hang on to any classic stuff you're lucky enough to acquire.

[paulraphael]

I have a few pieces of ancient calphalon anodized aluminum. This is back when it just said "The Commercial Anodized Aluminum Cookware Co" and had the NSF logo, and was about twice as heavy as the modern incarnations. The anodized surface is not my favorite (I prefer stainless for most things) but these pans work great for almost everything and have taken a beating since the early '90s. 

 

The only ones I've stopped using are the fry pan (9 or 10" omelette pan / poele) because it got ridiculously warped. It's still around as a spare, but it wobbles and spins and every now and then needs to be bashed back into shape (sort of) with a hammer. One drawback to very thick aluminum is warping when you use on high heat ... presumably because of the high expansion coeficient of the material allowing it expand / contract on the inside more than the outside during fast temperature changes. Probably when deglazing, etc..

 

For bare aluminum I'm pretty happy with my 20qt stockpot. I chose this material here because it was the cheapest. I think a stainless one with a disk bottom has a bit more utility—easier to clean, and no issue with acidic ingredients leaching metal into the stock. But the aluminum is a workhorse and these drawbacks have been more hypothetical than anything else.

Edited March 17, 2016 by paulraphael (log)

[Susanwusan]

Hi.  Has anyone had experience of using aluminium bun trays, used without the bun cases?

[blue_dolphin]

1 hour ago, Susanwusan said:

Hi.  Has anyone had experience of using aluminium bun trays, used without the bun cases?

I'm not sure what bun trays or bun cases are. 

I do have what, in the US, are commonly called muffin tins or cupcake tins.  I have re-usable aluminum types like this(eG-friendly Amazon.com link) and disposable aluminum types like this (eG-friendly Amazon.com link).

I have used both types with and without disposable paper liners like this.(eG-friendly Amazon.com link).  

Any chance that’s what you’re asking about?

[Kim Shook]

1 hour ago, Susanwusan said:

Hi.  Has anyone had experience of using aluminium bun trays, used without the bun cases?

Do you have a picture? 

[Susanwusan]

The NordicWare muffin pan (bun tin/tray) looks to be really lovely quality when enlarged. 

This is the one I was looking at

https://www.nisbets.co.uk/vogue-aluminium-12-cup-muffin-tray/c561

[Shel_B]

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.

Edited Tuesday at 10:30 PM by Shel_B (log)

[JoNorvelleWalker]

Personally I would never put tomato sauce near bare aluminum.