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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