Aluminium pans
Aluminium cooking ware
Autopsy reports have shown large amounts of aluminium in the brains of people with Alzheimer’s. As a result, aluminum cans were lined with a ceramic coating and the use of aluminum foil and aluminum cookware decreased. Also a new type of aluminum cookware – anodized aluminum – was developed. The anodized finish is supposed to be nontoxic and heat resistant to the melting point of aluminum.
According to the Anodized Aluminum Manufacturers, anodized aluminum cookware ‘leaches about 35 micrograms’ of aluminum into your food with each use. However, aluminum is poorly absorbed, making oral intake from cookware or foods less concerning. Nevertheless we like to avoid pans made from anodized aluminum.
Consider using cast-iron cookware; doing so can provide close to 20 percent of your recommended daily allowance of this blood-building metal. Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material. Preheat your pan properly: Surprisingly, stainless steel is actually porous, and the edges of those “pores” are what causes food to stick. Preheating the pan causes the steel to expand, closing the pores and creating a smooth cooking surface. (Adding oil once the pan is properly heated helps, too.
Cast iron is also a cookware material we really like. When properly seasoned, the surface itself is great for cooking, and when material does leach from cast iron, it's an essential mineral (iron) that many of us can easily incorporate into a healthy day of mineral intake. For some individuals, cast iron cookware can actually make a very important contribution to health. An exception would be individuals who may be at risk of iron overload.
Our favorite all-around cookware pieces are those made from stainless steel or cast iron. More than likely, the stainless steel cookware will have a core made from aluminum or copper since these metals are efficient conductors of heat. While we don't recommend cookware that features aluminum or copper as the cooking surface, stainless steel cookware with cores (or even bottoms) made from these materials are acceptable. That's because if you take care of your pots and pans and don't excessively scrub them, the copper or aluminum will not come in contact with your food.
How can you tell whether a pan is aluminium or stainless steal?
Aluminum sounds duller and has less of a ring than stainless steel. Rap your knuckles on the edge of the pot or bang it with a wooden spoon.
Aluminum feels slightly warmer than stainless steel at room temperature.
After being washed, aluminum tends to dull slightly, while stainless steel usually stays bright.
Because aluminum is softer than stainless steel, a key will scratch aluminum much more readily than stainless steel.
If a magnet sticks to the side of the pot (even weakly), it is definitely stainless steel and not aluminum. (Note: If a magnet does not stick, you still can’t tell which metal it is, but you can be sure it’s stainless steel if the magnet does stick!)
Start this test, the most scientific of the tips on this topic, by placing the bowl or other item in an empty, clean bucket. Fill the bucket with water until it just covers the bowl. Now mark the height of the water on the side of the bucket.
Once that's done, carefully remove the bowl or other item from the bucket. Make certain that all of the water stays inside the bucket, including what was in the potential mold. You want to remove the bowl or other item and leave as much water as possible in the bucket.
Once that's done, set the potential mold aside. Now measure the amount of water it takes to fill the bucket up to the previously marked line. Use a measuring cup or similar item so that you can get an accurate measurement in ounces.
Now comes the hard part: high school math! Actually, it's only multiplication, so it may be elementary school math.
1. Multiply the number of ounces of water times 0.554. This will give you the number of cubic inches of water required to fill the bucket. (Example: if it took 10 ounces of water, 10 times 0.554 = 5.54 cubic inches.)
2. Multiply the answer to item one by 0.1. This will give you the number of pounds an aluminum item should weigh. (Example: 5.54 cubic inches times 0.1 = .554 pounds.)
3. Multiply the answer to item one by 0.3. This will give you the number of pounds a stainless steel item should weigh. (Example: 5.54 cubic inches times 0.3 = 1.66 pounds.)
4. Weigh the potential mold and compare the weight to the answers in items two and three. (Example: just over half a pound, it's aluminum; just over a pound and a half, it's stainless steel.)
That's all there is to it.