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Home > How to Cook With Aluminum Cookware

Aluminum cookware has been around for a long time and has been improved a lot from the early days. It is one of the most popular types of cookware a long with stainless steel and Cast Iron Teapot. More than half of all cookware sold today is made of aluminum. Researchers have suggested that aluminum can cause Alzheimer's but there is no evidence to prove that in the case of cookware. To be safe, avoid cooking highly acidic or salty foods in aluminum pans as low grade aluminum cookware will leach out small amounts of aluminum into your food and the pans get pitted.


Avoid cooking acidic and salty foods, such as tomato sauce, wine and sauerkraut, in Aluminum Cookware and pans. This may cause more aluminum to leach into the food, and it can impart a metallic flavor.


Don't cook over high heat with aluminum cookware. This can cause the bottom of the pan to bow.


Prevent oxidation, or color changes, by not cooking anything containing apples, artichokes, eggs yolks or asparagus.


Don't store food in Aluminum Cookware. Food stored this way will absorb more aluminum and will cause pitting on the surface.


Replace pots and pans when they become worn and pitted, because more aluminum can be released when they become damaged.