Tuesday, March 3, 2009

Aluminium pans

It's best not to use aluminium pans, baking trays and foil, or other cookware made of aluminium, to cook foods that are highly acidic, such as:

* tomatoes
* rhubarb
* cabbage
* many soft fruits

This is because aluminium can affect the taste of these sorts of food.

One study found that about 20% of aluminium in the diet comes from people using aluminium cookware and foil. But other studies have shown that using aluminium cookware contributes little to the amount of aluminium we take in through our food.

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