It would seem that aluminum cookware has been in the everyday life of housewives for several decades. However, questions regarding its use still bother its “users”.
First of all, the salting process raises doubts – many housewives still do not know whether it is possible to salt lard, fish, cabbage and other products in aluminum dishes. Let's try to figure it out together.
Properties of aluminum cookware
The main property of aluminum is the ability to oxidize very quickly as a result of interaction with oxygen and become covered with a thin film that is invisible to our eyes. Its (film's) purpose is to protect the metal from corrosion.
Moreover, during production, the protection is thickened and secured to prevent food from coming into contact with metal.
Salting in aluminum containers
According to a number of researchers, aluminum is a toxic metal.
Even the film itself is not able to protect against aluminum getting into food, because it dissolves in alkaline and acidic environments.
Here is the answer - salting any products in aluminum cookware should be prohibited, so as not to end up with a dish containing aluminum and with a changed taste.
Earlier we talked about what temperature to bake meat at in the oven.
