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Sheldon Sheldon is offline
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Default Lasagna in Aluminum Pan

On Jun 27, 11:11?pm, "bworthey" > wrote:
> Okay, just read something disturbing, just read somewhere, NOT to cook
> lasagna in an aluminum foil pan because something about it reacting with the
> tomato sauce.....I'm the one that posted about cooking for the large group
> and this is what I had planned to do. Any thoughts on this?
>
> B-Worthey


The aluminum pan won't harm the lasagna but the lasagna can harm the
aluminum pan. Acidic food such as tomato will set off an electrolytic
reaction (same as an acid cell battery) that will cause the aluminum
to decay. With thin foil pans the acidic tomato will cause holes to
form. It's okay to cook in the aluminum pans but not a good idea to
store foods in aluminum for any lenth of time, no more than 24 hours.
Actually the electrolytic reaction will not occur where there is
direct contact, only where there is a very narrow air gap, such as
when using foil as a cover, then pin holes will form where the
aluminuun comes very near the acidic food but not where it actually
makes contact. If you cook your lasagna in disposable aluminum pans
use plastic wrap to cover the left overs and it will be fine... but
still do not store foods in aluminum (or any metasl cookware for that
matter, not stainless steel either) for more than 24 hours. With
strongly flavored foods such as lasagna most people will not detect an
off flavor, but when cooking delicately flavored foods such as fish
(especially seafood) and veal it's best not to use aluminum,
especially if citrus is involved. Also, those who use iodized salt,
get rid of your aluminum cookware... all seafood contains iodine, the
reaction with aluminum is nasty.