“Unmasking the Hidden Dangers: 15 Common Foods You Should Never Cook in Aluminum Cookware!”
To protect your aluminum cookware and ensure it lasts, avoid cooking very salty foods in it. If you do, make sure to wash it thoroughly afterward to remove any salt residue.
13. Alkaline Foods
While acidic foods are the usual suspects, alkaline foods (including baking soda) can also react with aluminum. The reaction between alkaline foods and aluminum can cause the metal to corrode and leach into your food.
If you’re using baking soda or other alkaline ingredients, stick to non-reactive cookware like stainless steel or glass.
14. Seafood
Seafood, particularly shellfish, can react with aluminum. This affects the appearance and can leave your seafood tasting bland, with a texture that’s more like chewing leather than enjoying a succulent meal. Not exactly what you want when you’re craving a delicate seafood dish.
To ensure your seafood stays tender and flavorful, cook it in a non-reactive pot or pan like stainless steel or enamel-coated cast iron.
15. Eggs
Eggs, especially the yolks, contain sulfur compounds that can react with aluminum. This can lead to a greenish discoloration, which, while harmless, isn’t very tasty looking.
If you’re cooking eggs, especially scrambled eggs or omelets, it’s best to use a non-reactive pan. Stainless steel or a well-seasoned cast iron skillet are perfect for the job.
17 Foods Banned in Europe That Are Still in American Stores
Have you ever thought about what’s in your favorite snack? It’s easy to ignore the ingredients and origins of our food, but at what cost? Many American kitchens and supermarkets are packed with highly processed packaged foods, junk food, sweets, sugary drinks, etc. But did you know a lot of these items are banned in Europe?
