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Aluminum cookware...

Discussion in 'Food Forum' started by PDogSniper, Feb 11, 2005.

  1. PDogSniper

    PDogSniper

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    This thread was prompted by another thread...

    Ok, I'm aware of the concerns with using aluminum cookware so I'm concerned about using these broiler/serving platers. This plater has been in the family since I can remember and I'm 52. I remember Dad serving roasts, steaks and whatnot on this. It's a Rival, hammered aluminum and I love it... Do I have a concern just using it to serve on...?

    I have two other aluminum Dutch Ovens, one was made in this area prior to WWII, a Pan American made here in a small town Michigan. The other is a Glo-Metal (brand name is worn off). I grew up eating from these... I'll retire the Dutch Ovens but I'll have a hard time setting the serving plater to the side...

    I do want a coated cast iron pot...

    Comments...


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  2. SouthernGal

    SouthernGal What's Up Dox?

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    The only aluminum piece I have is a very old egg poacher.

    Can you point me to the thread you're referring to?
     

  3. The Pontificator

    The Pontificator Angry Samoan

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    If you are concerned about using aluminium due to the risk of Alzheimer's disease let it be known that the danger were found to be baseless.

    This being said, I don't know if I'd want to eat off a 52 year-old piece of hot aluminium, either.
     
  4. PDogSniper

    PDogSniper

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    The earlier thread concerned enamal cast iron cookware. It just got me to thinking is all...
     
  5. PDogSniper

    PDogSniper

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    Why is that....?
     
  6. Mild Bill

    Mild Bill Millennium Member

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    It's fine...
    COOKING on Aluminum is where the concerns are...

    It's a "reactive" metal and acidic foods can become metallic tasting and discolored...

    Things like lemon, wine and tomatoes...

    Otherwise it's cool...

    ;c