I have seen so many conflicting thoughts on this - from people who think food merely touching aluminum is too risky to contemplate to those who use it with abandon on the thought that ... Hey, you eat in restaurants.
Have quite a bit of Aluminum in my batterie including some really thick walled roasters - a couple very thick guardian ware griddles and some nice large sheet pans. One roaster I have found is perfect for making my no knead bread loafs and is dedicated to that - another magnalite makes a good chicken
I feel like the potential danger from these is minimal unless I was say braising in highly acidic liquid - (I can do my coq au vin and Neapolitan ragu) elsewhere but I find these pieces of cookware very useful and durable.
Mostly they are specialty pans not every day ones.
I am not worried, is there a reason I should be? I mean aluminum foil touches our food all the time and packaging is often aluminum, restaurants largely use aluminum cookware
I could see if you were constantly whisking away wearing down a pitted sauce pan being concerned about aluminum intake but I see no reason that these useful pans should be put out of service as long as used appropriately.
Is there something I am missing that I should be concerned about here?
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