I'm amazed that in my years of cooking, both hobby and professional, I've never noticed this happen. I've cooked hundreds, if not thousands, of lasagnas in steel pans with aluminum foil covers,...
I'm amazed that in my years of cooking, both hobby and professional, I've never noticed this happen. I've cooked hundreds, if not thousands, of lasagnas in steel pans with aluminum foil covers, but I generally use a barrier (formerly plastic wrap[I've never experienced any negatives from using it, other than presumably micro plastics], now generally butcher/parchment paper) so I guess that explains that.
I just stopped using my aluminum pot to make tomato sauce however, since I learned that's apparently bad for me, so I'm kinda marching towards Alzheimer's regardless of what I do at this point. (It has also come to my attention that the link between aluminum cookware and Alzheimer's is inconclusive at best and not supported in reality)
I am suddenly glad I don't own any copper pans.
I'm amazed that in my years of cooking, both hobby and professional, I've never noticed this happen. I've cooked hundreds, if not thousands, of lasagnas in steel pans with aluminum foil covers, but I generally use a barrier (formerly plastic wrap[I've never experienced any negatives from using it, other than presumably micro plastics], now generally butcher/parchment paper) so I guess that explains that.
I just stopped using my aluminum pot to make tomato sauce however, since I learned that's apparently bad for me, so I'm kinda marching towards Alzheimer's regardless of what I do at this point. (It has also come to my attention that the link between aluminum cookware and Alzheimer's is inconclusive at best and not supported in reality)