Cooking in aluminium pots and pans is generally considered safe, especially if you use anodised aluminium utensils and equipment and avoid cooking highly acidic foods for long time, but there are a few points to consider before deciding to cook in an aluminium pot.
The advantages
High thermal conductivity: Aluminium has excellent thermal conductivity, which means it heats up quickly and distributes heat evenly.
Lightweight: Aluminium cookware is lightweight, making it easy to handle.
Affordable: Aluminium cookware is often less expensive than stainless steel or copper.
Concerns to consider
Reaction with certain foods: Aluminium can react with certain acidic or salty foods, such as tomatoes, vinegar or citrus fruits; this can change the taste of the food and, in some cases, lead to the transfer of small amounts of aluminium into the food. However, the amounts of aluminium transferred are generally very small and are not considered to be harmful in normal use. Studies suggest that high levels of aluminium may be associated with health problems, although the cause-and-effect relationship has not been clearly established. Concerns about aluminium exposure and health risks, such as Alzheimer's disease, have not been conclusively confirmed by current scientific studies.
Scratch hazards: Aluminium cookware can scratch easily, which can increase the risk of reactions with certain foods. Wear and tear on aluminium pots and pans, especially if they are scratched or damaged, can increase the release of aluminium into food. So it's important to look after your aluminium cookware and replace it if it shows signs of significant wear.
Reaction with certain detergents: Some detergents can react with aluminium, causing colour changes and possibly altering the cooking surface.
If you choose to cook in aluminium, here are some tips to minimise the risks
- Avoid cooking acidic or salty foods for long time.
- Don't store leftovers directly in aluminium containers
- Avoid using scratched aluminium cookware
- Wash aluminium utensils by hand rather than in the dishwasher;
If you are concerned about using aluminium in the kitchen, you can choose stainless steel, cast iron or other materials that are considered safe for your utensils, pots and pans.
Aluminium pans
Aluminium pans can be manufactured with or without a non-stick coating. Aluminium is a popular material for frying pans because of its high thermal conductivity and light weight:
- Aluminium pans without a non-stick coating often require the addition of fat, oil or butter to prevent food from sticking to the surface. They are generally used for searing, grilling or cooking food at high temperatures.
- Non-stick coated aluminium pans have a layer of non-stick material applied to the surface of the pan. This greatly reduces the amount of fat required during cooking and food is less likely to stick to the surface. They are often preferred for cooking delicate foods.
It is important to note that non-stick pans, whether aluminium or stainless steel, require special care to maintain their performance and avoid damaging the coating. We recommend using silicone, wood or nylon utensils with these types of pans rather than metal utensils, which could scratch or damage the non-stick coating.
If you are concerned about exposure to aluminium, you can choose alternative materials such as stainless steel, cast iron or copper with a non-reactive coating.
