About Aluminum Cookware
Aluminum is one of the most abundant metals on the planet. It's no wonder that people have found so many uses for it. Since aluminum is light, affordable, resists rust and is an effective heat conductor, aluminum cookware is a popular choice for many cooks. Add this to my Recipe Box.
History
Before the industrial age, cookware mainly consisted of glass, ceramic or iron and copper pots and pans. As metalworking evolved, aluminum became an important tool in manufacturing and by 1960 the FDA gave its approval for aluminum to be used in cookware and as food storage containers. Aluminum manufacturers do warn consumers that cooking or storing acidic foods like tomatoes in non-coated aluminum can cause extra aluminum to be absorbed by foods.
Theories/Speculation
Since the 1970s there has been controversy on how much aluminum people absorb from foods cooked in aluminum cookware. Initial reports in 1986 by the FDA announced that there was no data or proof showing that the amount of aluminum ingested via aluminum cookware was harmful. As humans do not have a nutritional need for aluminum, the Department of Health's Agency for Toxic Substances and Disease Registry and the FDA continue to evaluate and report on the possible health effects of aluminum.
Warning
For decades, there has been controversy and concern as to whether aluminum, either ingested or absorbed by the body, contributes to the onset of Alzheimer's. Some studies have shown an increase of aluminum in Alzheimer's patients. According to the Alzheimer's Association, there have been no conclusive reports linking aluminum cookware to the contribution of Alzheimer's. Since aluminum is found in many household items including cookware, deodorant and anti-acids, toxicity studies by the FDA continue.
Benefits
Aluminum has a built-in corrosion inhibitor. It produces a layer of aluminum oxide over time. Cookware manufacturers have improved on this natural process by hardening the layers of oxide. The result is anodized aluminum. Anodized aluminum is often used in skillets and sauce pans and has a natural non-stick surface making it a popular pan choice among cooks. Another bonus to anodized aluminum cookware is that acidic foods that can cause reactions with bare aluminum can be used safely in anodized pans without the fear of leeching aluminum from the cookware.
Prevention/Solution
The process for cleaning aluminum cookware is much the same for anodized or untreated aluminum pots and pans. It is not recommended to wash aluminum pans in the dishwasher. Dishwasher detergents can be too harsh and ultimately damage aluminum cookware.
Hand wash aluminum pans in mild dish detergent and dry immediately after. For stained or dull aluminum, boil equal parts white vinegar and water in your cookware, then rinse and dry as usual. For aluminum bakeware, pour boiling water and a cup of vinegar into the baking dish and allow it to set for 20 to 30 minutes before rinsing and drying.
Considerations
Aluminum cookware, especially anodized cookware is the most common type of cookware found in the American home today. Since aluminum is a fully recyclable metal and it resists rust and other natural processes that break down metal, it is recommended that consumers dispose of aluminum pans at a local recycling center.
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