Louis Cohen wrote:

I think I've heard that cooking (or storing) acid foods (like
tomato sauces) in aluminum can introduce off-flavors.

You *think* you've *heard*...?

Have you tested the idea at all?

Didn't think so.

"Introduce off flavors." Whatever that could mean. Scotty beams them
into pots while you sleep.

Somehow, iron (from a cast iron pan or Dutch oven or steel wok)
seems more appetizing (and is necessary to one's diet) than
aluminum.

And it's so good for the pan, too. If you eat a normal sort of diet,
you get all the iron you need. More isn't necessarily good and can be bad.

There is no demonstrated need in human nutrition for aluminum. That
also applies to most elements.

Pastorio