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Joseph Gwinn

In article ,
(Doug Miller) wrote:

In article , Joseph Gwinn
wrote:

But all life on the planet is in the crust, not the core, and the
aluminum part of the crust still outweighs all life. Being only in the
crust actually strengthens the argument, as it raises the Al
concentration that life must have dealt with for aeons, from before
multicellular life evolved, billions of years ago. Hominids are only a
few million years old. I'll keep my aluminum pots and pans.

Note that I'm not the one who raised questions of possible toxicity; I only
pointed out the gustatory unsuitability of aluminum cooking vessels for
acidic
foods.

Yep. I prefer stainless-steel lined copper pans. Stainless lined
aluminum also works, but not as well as copper.

Copper does taste bad as well. Except for Meringue and a few other
things http://en.wikipedia.org/wiki/Meringue.

McGee is very interesting: "On Food and Cooking: The Science and Lore of
the Kitchen (Hardcover) by Harold McGee, Scribner 2004, 896 pages.

For high heat, it's hard to beat cast iron pans. It's also hard to hurt
them. I've destroyed aluminum pans this way. Been too chicken to push
copper that far.

Joe Gwinn