Never cook these dishes in aluminum pans: here is what can happen

Not all pots are suitable for cooking. When choosing a container, it is important to consider the material from which it is made. This applies in particular to aluminum cookware, which is still often used in kitchens due to its durability and convenience. However, there are certain restrictions on the use of such containers for cooking certain dishes.

The FoodOboz editorial team will tell you what not to cook in aluminum pans. The reasons are quite logical.

Aluminum cookware has several advantages:

1. Durability - it serves for a long time even with active use.

2. Good thermal conductivity - food in such a pan warms up quickly.

However, there are also disadvantages:

1. When heated, aluminum enters into chemical reactions with some foods, which can affect the taste of food and even be harmful.

2. Under the influence of high temperatures, aluminum reacts with oxygen, as well as with sulfur, phosphorus, nitrogen, iodine and carbon.

3. Acidic foods can cause darkening of the cookware, which will affect the appearance and quality of the dish.

What foods should not be cooked in aluminum pans

Acidic foods interact with aluminum the most, so it's best to choose a different cookware for them.

Avoid cooking

• soups with acidic ingredients (e.g. tomato soup or borscht)
• dishes with tomatoes, lemons, vinegar or sorrel
• salted fish
• dishes with beets
• compotes and jams
• milk
• marinades

Such dishes can acquire an unpleasant taste and lose their quality, and the cookware can darken and lose its appearance.

What can be cooked in aluminum pans

If the dish does not contain acidic ingredients, aluminum pans are safe to use.

For example:

• meat or fish stocks
• dumplings
• pasta
• potatoes
• zucchini
• eggplants
• boiled eggs (they do not contain acids)