Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!linus!genrad!decvax!harpo!utah-cs!utah-gr!thomas From: thomas@utah-gr.UUCP Newsgroups: net.cooks Subject: Re: foil-don"t do what I did! Message-ID: <801@utah-gr.UUCP> Date: Fri, 10-Jun-83 20:47:46 EDT Article-I.D.: utah-gr.801 Posted: Fri Jun 10 20:47:46 1983 Date-Received: Sat, 11-Jun-83 19:45:27 EDT Lines: 13 In general - DO NOT USE ALUMINUM for anything. It has a tendency to dissolve under the slightest provocation. In particular you should never cook anything acidic in an aluminum pan. Recent research seems to indicate that too much aluminum in your diet can cause depression and a host of other problems. (My aluminum experience happened when I was making some sabayon - it turned an awful green color and had a definite metallic taste.) Didn't you ever wonder why your aluminum pans were so clean and shiny after you simmered spaghetti sauce for hours in them? =Spencer