Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!linus!philabs!cmcl2!seismo!lll-crg!lll-lcc!qantel!ihnp4!inuxc!pur-ee!mj
From: mj@pur-ee.UUCP (Slartibartfast)
Newsgroups: net.cooks
Subject: Re: clean copper pans with ketchup!
Message-ID: <3803@pur-ee.UUCP>
Date: Mon, 24-Feb-86 10:14:38 EST
Article-I.D.: pur-ee.3803
Posted: Mon Feb 24 10:14:38 1986
Date-Received: Wed, 26-Feb-86 21:02:44 EST
References: <4083@glacier.ARPA> <4965@alice.uUCp>, <242@mtuni.UUCP>
Organization: Electrical Engineering Department , Purdue University
Lines: 22

>I recall my mother boiling up rhubarb for a rhubarb and orange crumble,
>or a rhubabr and custard whenever one of her aluminum saucepans showed
>signs of oxidation (for example, after cooking eggs they go a darkish
>grey color.)  They always come up bright and shiny.
>-- 
>				Marcus Hand	(mtuni!mgh)

	I don't like to pour water on anybody's fire, but this
	is worth noting... The reason the pans came up so shiny
	is because the acid in the food ate away the top layer
	of aluminum, and guess where that metal ended up.  I 
	remember reading somewhere that high dietary levels of 
	aluminum have been linked with depression in some people,
	along with a note that acid foods should never be cooked
	in aluminum.  On the other hand, I've cooked spanish rice in 
	aluminum, resulting in shiny pans and only minimal 
	suicidal tendencies. :-)

-------------------------------------------------------------------------------
Mark A. Johnson - Purdue University Department of Electrical Engineering
		(Department of Redundancy Department) 
UUCP:..allegra!purdue!pur-ee!mj USPS:411B S. Chauncey, W. Lafayette, IN 47906