Are cast aluminum pots good quality and are they safe to cook with?
Over half of all cookware sold today contains aluminum. It’s a great metal for cookware as it conducts heat fast and evenly, is light to handle and is relatively inexpensive compared to other materials. The downside to aluminum is that it is a soft metal and so it scratches and dents easily. The bottom of an aluminum pan can eventually bow – especially if it is frequently used over a high heat. It can also react with some acidic foods and actually change their taste. Anything containing egg yolks, asparagus, apples or artichokes can cause oxidation. This is a color change, usually a darkening, caused by the acidity of the foods. There are ways to avoid this. The cheaper option is to look for cookware that has an inner core of aluminum and an outer coating of stainless steel. A slightly more expensive answer to the problem is to choose anodized aluminum cookware. What Is Anodized Aluminum? Aluminum has a naturally occurring layer of aluminum oxide. The anodizing process thickens this la
The short answer to your question is that,yes, it is safe to cook in cast aluminum pots. The controversy started with a report in 1970 that brains of people with Alzheimer’s disease contained abnormally high levels of aluminum. What is not known is whether the increase is part of the cause of the disease or a result (Journal of Toxicology and Environmental Health, 1996, 48 (6):615-635). It has long been known that aluminum from cookware can leach into foods. (Indeed components of all types of cookware can leach into foods). This effect is most pronounced with acidic foods. According to FDA, a person using aluminum pans for all cooking and food storage every day would take in an estimated 3.5 milligrams of aluminum, well below the 7 mg/kg body weight intake established