Kenneth wrote:

On Sun, 04 Jul 2004 19:24:28 -0400, "Bob (this one)"
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.

Howdy,

I cooked tomato sauce in an aluminum camping pot and left the residue
to be cleaned the following morning...

The sauce ate through the pan. I mean that literally. There were at
least a dozen extremely small holes in the pan about twelve hours
after I had used it.

'Can't say that it affected the taste though...

Yep. I've seen that same sort of etching in my home pots (which are
considerably thicker) from the same sort of, um, kitchen habits. Er,
wait. I've *read* about that happening. Yes. Read about it.

I suspect the pot wasn't exactly pristine when you first set out to
cook the sauce. But, neither here nor there, acids will etch and
finally dissolve aluminum. And iron. And copper. And...

The OP was about the taste and some vaguenesses...

Pastorio