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Path: utzoo!utcsri!utai!utflis!chai
From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Re: Healthy Pans
Message-ID: <240@utflis.UUCP>
Date: Thu, 15-Aug-85 18:23:52 EDT
Article-I.D.: utflis.240
Posted: Thu Aug 15 18:23:52 1985
Date-Received: Thu, 15-Aug-85 22:30:28 EDT
References: <5400015@hpfcly.UUCP> <9700005@ada-uts.UUCP>
Reply-To: chai@utflis.UUCP (Henry Chai)
Organization: FLIS, University of Toronto
Lines: 12
Summary: 

In article <9700005@ada-uts.UUCP> cindy@ada-uts.UUCP writes:
> then why don't the books say so?  These books always say DON'T USE
> ALUMINUM!!!  but they never say why...

I always thought that it was because some foods causes aluminum to discolor,
so some foods are discolored by Al. (I think meringue will turn yellowish
if it's beaten in an Al pot.)

-- 
Henry Chai 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai