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See also Article: Baked Potatoes and Aluminun Foil
 

ALUMINUM

Although a good conductor of heat and light in weight, aluminum cookware can become pitted from the action of salt and acid foods.  Foods also have a tendency to stick to uncoated aluminum pans and pots.

Aluminum foil should not be used to wrap acidic foods such as tomatoes and onions because the natural acids in the food will eat holes in the foil.

Plain aluminum cookware may noticeably discolor light colored foods  It can also intensify the sulfurous odor when cooking broccoli, cabbage and other related vegetables.

Aluminum cookware that has been anodized or coated with a nonstick surface eliminates the problems noted above. But whether plain or coated, aluminum pots and pans should never be washed in a dishwasher as this will cause them to become pitted and spotted.