Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site utflis.UUCP 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