Why Aluminum Pots and Cookers Turn Black Faster on Continuous Use?
Many people find it quite strange that why Aluminum Cooker turns black after steaming potatoes in it. However, they fail to get the right answer for it. Actually, there is nothing to fret about.
The entire thing happens because of scientific reasons and warrants some simple understanding of basic science in day-to-day life. The underlying reason is explained below with adequate logic and example.
It is totally scientific and has nothing to do with potatoes, but the intrinsic compounds inside the shell of potatoes. A single potato consists of several minerals like Calcium, Iron, Potassium, Phosphorous and many more.
Most importantly, every time you put your aluminum cooker over gas stove then the base of it gets burnt. Over a long period of time it could completely become black. In fact, it is the amount of residual carbon that sticks outside the Aluminum cooker.
How Aluminum Reacts to Other Food Stuff?
Aluminium is a good conductor of heat and is highly responsive to acidic foods or other chemical compounds. Tomatoes, vinegar, and food acids react with the aluminium (inside the cooker) and change the taste of the food and as well as its colors.
Many times, we see dishes prepared in Aluminium cooker turns black and becomes metallic in taste too. It happens because of the baked compounds of aluminium when mingled with the cooked food. However, the level of aluminum in such cases is quite low – a lot littler than the amount of a single antacid tablet!
So, consuming foods using the aluminium cooker, pots or pans is fully safe and healthy. You won’t fall sick even if you eat dishes prepared in aluminum utensils for the rest of your lives.
Is It Okay to Eat Dishes Made on Aluminum Utensil?
As a word of caution, avoid using aluminium cooker when you wish to make a preparation adding a lot of food acids into it. It might spoil the taste of your dish, and damage the utensil as well.
As previously stated, Aluminium is a good conductor of heat so it is likely to turn black faster than any other metal. Stainless steel cookware or non-stick pans are non-reactive in nature.
These won’t turn black if you steam potatoes in it. These utensils don’t react to acidic foods either.
(BY: ATISH HOME CHOWDHURY)
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