I have noticed that when I cook purplish vegetables in my seasoned aluminum wok, the food turns an unappetizing grey color. What's going on? Is it safe to eat?
For example, last week I cooked fried rice in the wok and used some red onions (well, you can decide if the onions are really red or purple...). It all turned a gross grey color. I remember this happening in the past when I stir-fried some eggplant and garlic in the same wok.