If someone would have cross-posted this question to
rec.craft.metalworking you would have had an answer in minutes.

I can't say if aluminum is bad for you or not, but if in doubt it
would be simple enough to have the boards anodised. If you live
somewhere that is at all industrial you can probably find someone to
do it locally. Otherwise, these boards wouldn't be hard to ship.

Also, You probably want it "clear" anodized, since most anodized
pigments are likely not food-grade. Also, you probably want to clearly
mark one side, so that the food side is always the same.

Robobass

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a very long
time (except in second-hand charity shops). I cook rhubarb very
slowly (poaching really) and was always told never to use aluminium,
so before the days of stainless steel (when was that? about 45 years
ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I have
a daughter who uses a large aluminium cooking pot but I think only for
soup these days.



Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are aluminum.
About the only things that come to mind that are nearly always
stainless steel are steam table inserts and storage containers.

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a very long
time (except in second-hand charity shops). I cook rhubarb very
slowly (poaching really) and was always told never to use aluminium,
so before the days of stainless steel (when was that? about 45 years
ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I have
a daughter who uses a large aluminium cooking pot but I think only for
soup these days.



Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are aluminum.
About the only things that come to mind that are nearly always
stainless steel are steam table inserts and storage containers.

On Thu, 08 Jul 2004 01:45:16 GMT, B.Server
wrote:

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a very long
time (except in second-hand charity shops). I cook rhubarb very
slowly (poaching really) and was always told never to use aluminium,
so before the days of stainless steel (when was that? about 45 years
ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I have
a daughter who uses a large aluminium cooking pot but I think only for
soup these days.



Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are aluminum.
About the only things that come to mind that are nearly always
stainless steel are steam table inserts and storage containers.

I telephoned two gourmet (a la carte) restaurants in my city and asked
about aluminium cooking ware. Both said they had not used this medium
for many years and didn't think it was in use in most restaurants
these days.

And yesterday on the radio there was an American visiting health
expert being interviewed about cooking methods and she said that
aluminium should not be used at all as the jury was still out on what
effects this material used for cooking would have on mental health.

As an afterthought I notice stocks of very very cheap stainless steel
and some enamel (and enamel-coated cast iron) and of course cast iron
as well in the kitchen equipment area of large stores and
supermarkets. I am excluding non-stick cooking saucepans etc. -
they may be teflon-coated aluminium for all I know - but I don't think
so.

I have no idea what is used for restaurant cooking in the USA however.
Is aluminium cooking equipment widely used domestically?

On Thu, 08 Jul 2004 01:45:16 GMT, B.Server
wrote:

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a very long
time (except in second-hand charity shops). I cook rhubarb very
slowly (poaching really) and was always told never to use aluminium,
so before the days of stainless steel (when was that? about 45 years
ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I have
a daughter who uses a large aluminium cooking pot but I think only for
soup these days.



Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are aluminum.
About the only things that come to mind that are nearly always
stainless steel are steam table inserts and storage containers.

I telephoned two gourmet (a la carte) restaurants in my city and asked
about aluminium cooking ware. Both said they had not used this medium
for many years and didn't think it was in use in most restaurants
these days.

And yesterday on the radio there was an American visiting health
expert being interviewed about cooking methods and she said that
aluminium should not be used at all as the jury was still out on what
effects this material used for cooking would have on mental health.

As an afterthought I notice stocks of very very cheap stainless steel
and some enamel (and enamel-coated cast iron) and of course cast iron
as well in the kitchen equipment area of large stores and
supermarkets. I am excluding non-stick cooking saucepans etc. -
they may be teflon-coated aluminium for all I know - but I don't think
so.

I have no idea what is used for restaurant cooking in the USA however.
Is aluminium cooking equipment widely used domestically?

Kim wrote:

On Thu, 08 Jul 2004 01:45:16 GMT, B.Server
wrote:

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a
very long time (except in second-hand charity shops). I cook
rhubarb very slowly (poaching really) and was always told never
to use aluminium, so before the days of stainless steel (when
was that? about 45 years ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I
have a daughter who uses a large aluminium cooking pot but I
think only for soup these days.

Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are
aluminum. About the only things that come to mind that are nearly
always stainless steel are steam table inserts and storage
containers.

Stainless steel is a terrible medium for cooking unless it's
sandwiched with other metals. Lousy heat distribution, hot spots and
scorching all over the bottom. If sandwiched, it's too delicate, heavy
and expensive for restaurant cooking. Scratches mean stuck food.

Baking trays are heavy aluminum. Cookie sheets are usually aluminum.
Springforms, cake pans.

I telephoned two gourmet (a la carte) restaurants in my city and
asked about aluminium cooking ware. Both said they had not used
this medium for many years and didn't think it was in use in most
restaurants these days.

They're humoring you because you asked the question and they're afraid
of what you'd do with that information. You could be some reporter
about to mangle yet another restaurant story. You could be some
political wacko about to issue yet another press release with their
names in it. You could be some crazy crusader bent on changing the
ways of an industry. I've had conversations with all of them when I
had restaurants.

And yesterday on the radio there was an American visiting health
expert being interviewed about cooking methods and she said that
aluminium should not be used at all as the jury was still out on
what effects this material used for cooking would have on mental
health.

That visiting American health expert is a fraud. The alzheimer's
connection has been utterly discredited. *One* "researcher" found that
connection. No one else has ever been able to see the same results or
duplicate them or even hint at them. No one else has found *anything*
negative about aluminum cookware. Lots of fringe junk-science types
make a lot of negative claims, but no scientific support.

As an afterthought I notice stocks of very very cheap stainless
steel and some enamel (and enamel-coated cast iron) and of course
cast iron as well in the kitchen equipment area of large stores and
supermarkets. I am excluding non-stick cooking saucepans etc. -
they may be teflon-coated aluminium for all I know - but I don't
think so.

It sounds like you're seeing what you want to. The non-sticks will
almost certainly be aluminum. I guarantee that aluminum outsells
everything else combined.

I have no idea what is used for restaurant cooking in the USA
however. Is aluminium cooking equipment widely used domestically?

Aluminum cooking equipment is widely used internationally. Woks can't
be made of aluminum because of the extremely high heat used for
cooking, but everything else pretty much can be and is.

Pastorio

Kim wrote:

On Thu, 08 Jul 2004 01:45:16 GMT, B.Server
wrote:

On Sun, 04 Jul 2004 16:38:39 +1200, Kim
wrote:

I haven't seen aluminium cooking saucepans or frypans for a
very long time (except in second-hand charity shops). I cook
rhubarb very slowly (poaching really) and was always told never
to use aluminium, so before the days of stainless steel (when
was that? about 45 years ago?) I used an enamel saucepan.

So this sort of warning has been around a long time I guess. I
have a daughter who uses a large aluminium cooking pot but I
think only for soup these days.

Interesting. In the US pretty much all restaurant
frying/saute'/roasting pans and a lot of the other pots are
aluminum. About the only things that come to mind that are nearly
always stainless steel are steam table inserts and storage
containers.

Stainless steel is a terrible medium for cooking unless it's
sandwiched with other metals. Lousy heat distribution, hot spots and
scorching all over the bottom. If sandwiched, it's too delicate, heavy
and expensive for restaurant cooking. Scratches mean stuck food.

Baking trays are heavy aluminum. Cookie sheets are usually aluminum.
Springforms, cake pans.

I telephoned two gourmet (a la carte) restaurants in my city and
asked about aluminium cooking ware. Both said they had not used
this medium for many years and didn't think it was in use in most
restaurants these days.

They're humoring you because you asked the question and they're afraid
of what you'd do with that information. You could be some reporter
about to mangle yet another restaurant story. You could be some
political wacko about to issue yet another press release with their
names in it. You could be some crazy crusader bent on changing the
ways of an industry. I've had conversations with all of them when I
had restaurants.

And yesterday on the radio there was an American visiting health
expert being interviewed about cooking methods and she said that
aluminium should not be used at all as the jury was still out on
what effects this material used for cooking would have on mental
health.

That visiting American health expert is a fraud. The alzheimer's
connection has been utterly discredited. *One* "researcher" found that
connection. No one else has ever been able to see the same results or
duplicate them or even hint at them. No one else has found *anything*
negative about aluminum cookware. Lots of fringe junk-science types
make a lot of negative claims, but no scientific support.

As an afterthought I notice stocks of very very cheap stainless
steel and some enamel (and enamel-coated cast iron) and of course
cast iron as well in the kitchen equipment area of large stores and
supermarkets. I am excluding non-stick cooking saucepans etc. -
they may be teflon-coated aluminium for all I know - but I don't
think so.

It sounds like you're seeing what you want to. The non-sticks will
almost certainly be aluminum. I guarantee that aluminum outsells
everything else combined.

I have no idea what is used for restaurant cooking in the USA
however. Is aluminium cooking equipment widely used domestically?

Aluminum cooking equipment is widely used internationally. Woks can't
be made of aluminum because of the extremely high heat used for
cooking, but everything else pretty much can be and is.

Pastorio

One complaint about aluminum is that is gives an off
flavor. The response is that if it is handled wrong it
can cause discoloration not flavor change.

To some extent a person's reaction to food is visual.
If a food has an off color I find it easy to believe
that many people will automatically report it has an
off flavor based on the off appearance. Most folks
don't do blindfold taste tests.

Since I know the anti-aluminum hype is nonsense,
that still leaves me interested in avoiding the off
color. At home I have the luxury of stainless clad
pans with aluminum cores that I don't need to worry
about it, so that makes my interest merely academic.

Doug Freyburger wrote:

One complaint about aluminum is that is gives an off
flavor. The response is that if it is handled wrong it
can cause discoloration not flavor change.

In a very few foods. Hollandaise gets a greenish cast. A few other
things like that. The vast preponderance of foods are essentially
unaffected by being in aluminum.

To some extent a person's reaction to food is visual.
If a food has an off color I find it easy to believe
that many people will automatically report it has an
off flavor based on the off appearance. Most folks
don't do blindfold taste tests.

Since I know the anti-aluminum hype is nonsense,
that still leaves me interested in avoiding the off
color. At home I have the luxury of stainless clad
pans with aluminum cores that I don't need to worry
about it, so that makes my interest merely academic.

Enjoy.

Pastorio

Doug Freyburger wrote:

One complaint about aluminum is that is gives an off
flavor. The response is that if it is handled wrong it
can cause discoloration not flavor change.

In a very few foods. Hollandaise gets a greenish cast. A few other
things like that. The vast preponderance of foods are essentially
unaffected by being in aluminum.

To some extent a person's reaction to food is visual.
If a food has an off color I find it easy to believe
that many people will automatically report it has an
off flavor based on the off appearance. Most folks
don't do blindfold taste tests.

Since I know the anti-aluminum hype is nonsense,
that still leaves me interested in avoiding the off
color. At home I have the luxury of stainless clad
pans with aluminum cores that I don't need to worry
about it, so that makes my interest merely academic.

Enjoy.

Pastorio

Bob (this one) wrote:

In a very few foods. Hollandaise gets a greenish cast. A few other
things like that. The vast preponderance of foods are essentially
unaffected by being in aluminum.

I worked for a special occasion caterer many, many years ago and can
remember catering to an all night BPOE New Year's Eve party. For
early morning breakfast, we'd prepared scrambled eggs ahead of time
and kept 'em hot 'till serving time in shallow aluminum pans. Quite
a surprise to remove the aluminum foil covering the eggs and see
they'd taken on an odd bluish-green color. Nuthin' we could do but
serve 'em. The hall was pretty dark and the Elks had been drinking
all night. They ate 'em all and never said a word. Lesson learned:
don't store scrambled eggs in aluminum pans.

Rich

On Thu, 08 Jul 2004 17:36:13 GMT, Rich McCormack
wrote:

They ate 'em all and never said a word. Lesson learned:
don't store scrambled eggs in aluminum pans.

Hi Rich,

I would suggest that there might be more than one lesson available
here...g.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Thu, 08 Jul 2004 17:36:13 GMT, Rich McCormack
wrote:

They ate 'em all and never said a word. Lesson learned:
don't store scrambled eggs in aluminum pans.

Hi Rich,

I would suggest that there might be more than one lesson available
here...g.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Lesson learned:
don't store scrambled eggs in aluminum pans.

Rich

Don't boil eggs in aluminum pans either, unless you like your pans with yucky
black stains.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Lesson learned:
don't store scrambled eggs in aluminum pans.

Rich

Don't boil eggs in aluminum pans either, unless you like your pans with yucky
black stains.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````