Lasagna in Aluminum Pan

bworthey said:

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 foil pan is no more or less harmful than any other aluminium
cookware, that is to say quite benign. There was a scare about
aluminium concerning altzheimers (spelling?) disease but it has been
debunked. Millions of people have been using aluminium cookware for
decades and come to no harm. Yes it is true that acidic sauces (eg
with tomato) will dissolve aluminium a lttle faster than plain water
but it is not significant for health.

David

"bworthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Sometimes the tomato sauce, being acidic, can give a metalic off taste. You
can always line the pan with parchment paper.

Quoted message said:

email hidden said:

bworthey said:

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 foil pan is no more or less harmful than any other aluminium
cookware, that is to say quite benign. There was a scare about
aluminium concerning altzheimers (spelling?) disease but it has been
debunked. Millions of people have been using aluminium cookware for
decades and come to no harm. Yes it is true that acidic sauces (eg
with tomato) will dissolve aluminium a lttle faster than plain water
but it is not significant for health.

David

so you say... aluminum still scares me

bworthey said:

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.

In article <[email hidden]>,

bworthey said:

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

Yes.

The acid in tomato dissolves the aluminum.

Never cook ANYTHING acidic in aluminum.

I once made the mistake of covering a tomato based dish with aluminum
foil and it ate holes in the foil leaving nasty black bitter spots on
top of my food, and visible holes in the foil.

I had to scrape it all off.

It's a very bad idea to combine tomato and aluminum.

I no longer own any aluminum cookware and I'm a lot more careful now
with foil.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Quoted post said:

bworthey said:

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 foil pan is no more or less harmful than any other aluminium
cookware, that is to say quite benign. There was a scare about
aluminium concerning altzheimers (spelling?) disease but it has been
debunked. Millions of people have been using aluminium cookware for
decades and come to no harm. Yes it is true that acidic sauces (eg
with tomato) will dissolve aluminium a lttle faster than plain water
but it is not significant for health.

David

I don't worry about health with it as much as appearance and flavor.

Aluminum oxide in your food is ugly and tastes bad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

The acid in tomato dissolves the aluminum.

Never cook ANYTHING acidic in aluminum.

I once made the mistake of covering a tomato based dish with aluminum
foil and it ate holes in the foil leaving nasty black bitter spots on
top of my food, and visible holes in the foil.

I've often covered lasagna in foil (when doing the uncooked pasta
method) and have NEVER seen holes develop, and somehow commercial frozen
lasagna uses aluminum all the time without problem.

: Omelet wrote:

: > The acid in tomato dissolves the aluminum.
: >
: > Never cook ANYTHING acidic in aluminum.
: >
: > I once made the mistake of covering a tomato based dish with aluminum
: > foil and it ate holes in the foil leaving nasty black bitter spots on
: > top of my food, and visible holes in the foil.

: I've often covered lasagna in foil (when doing the uncooked pasta
: method) and have NEVER seen holes develop, and somehow commercial frozen
: lasagna uses aluminum all the time without problem.

Your lasagna may not have tomato sauce directly in contact with the
foil, or else you didn't look closely enough. I've seen it quite
a few times! Do a simple test - put a piece of foil into a dish
containing tomato sauce overnight. Then put your glasses on and
take a good look.

In article <[email hidden]>,

Goomba38 said:

Omelet said:

The acid in tomato dissolves the aluminum.

Never cook ANYTHING acidic in aluminum.

I once made the mistake of covering a tomato based dish with aluminum
foil and it ate holes in the foil leaving nasty black bitter spots on
top of my food, and visible holes in the foil.

I've often covered lasagna in foil (when doing the uncooked pasta
method) and have NEVER seen holes develop, and somehow commercial frozen
lasagna uses aluminum all the time without problem.

Yep.

I'm always wrong and you are always right.

I made a mistake clearing you from my killfile.

I took it hot to a potluck.

The tomato ate holes in regular reynolds wrap and left black spots on my
food. Mom chewed me out for the error.

Whatever floats your boat.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, [email hidden]

Quoted message said:

: Omelet wrote:

: > The acid in tomato dissolves the aluminum.
: >
: > Never cook ANYTHING acidic in aluminum.
: >
: > I once made the mistake of covering a tomato based dish with aluminum
: > foil and it ate holes in the foil leaving nasty black bitter spots on
: > top of my food, and visible holes in the foil.

: I've often covered lasagna in foil (when doing the uncooked pasta
: method) and have NEVER seen holes develop, and somehow commercial frozen
: lasagna uses aluminum all the time without problem.

Your lasagna may not have tomato sauce directly in contact with the
foil, or else you didn't look closely enough. I've seen it quite
a few times! Do a simple test - put a piece of foil into a dish
containing tomato sauce overnight. Then put your glasses on and
take a good look.

ROFL!!!

Thanks Joebob!
No matter what I write, she attacks my posts and disagrees.

I just don't get that.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

Omelet said:

The acid in tomato dissolves the aluminum.

Never cook ANYTHING acidic in aluminum.

Well, I'm not sure, either, I cover my lasagna with aluminum foil and have
never had that problem, but it may not have come in contact either. I need
to figure this out because I'm getting ready to cook a lot of lasagna and
had planned on doing it in aluminum foil pans, I"m not going to leave it
stored in there, just cook it in there. But I don't knwo what to do know.
My church does not have enough of the big pans for me to not have to cook at
least 2 batches of it, but then I don't know what I'd do with what was
already cooked. I don't know what to do, and I have to do something before
tomorrow!!!!

Freaking out here!

B-Worthey

In article <[email hidden]>,

bworthey said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Goomba38 said:

Omelet wrote:

> The acid in tomato dissolves the aluminum.
>
> Never cook ANYTHING acidic in aluminum.
>

Well, I'm not sure, either, I cover my lasagna with aluminum foil and have
never had that problem, but it may not have come in contact either. I need
to figure this out because I'm getting ready to cook a lot of lasagna and
had planned on doing it in aluminum foil pans, I"m not going to leave it
stored in there, just cook it in there. But I don't knwo what to do know.
My church does not have enough of the big pans for me to not have to cook at
least 2 batches of it, but then I don't know what I'd do with what was
already cooked. I don't know what to do, and I have to do something before
tomorrow!!!!

Freaking out here!

B-Worthey

Sorry... :-)

You could line the pans?

Mom always used glass to cook Lasagna.

If I had not had this actually happen to me (and got my nose rubbed into
what happened by my now deceased mom), I would not have bothered to
mention it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

bworthey said:

"Omelet" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Goomba38 <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Omelet wrote:

Quoted message said:

Quoted message said:

> The acid in tomato dissolves the aluminum.

Quoted message said:

Quoted message said:

> Never cook ANYTHING acidic in aluminum.

Well, I'm not sure, either, I cover my lasagna with aluminum foil and have
never had that problem, but it may not have come in contact either. I need
to figure this out because I'm getting ready to cook a lot of lasagna and
had planned on doing it in aluminum foil pans, I"m not going to leave it
stored in there, just cook it in there. But I don't knwo what to do know.
My church does not have enough of the big pans for me to not have to cook at
least 2 batches of it, but then I don't know what I'd do with what was
already cooked. I don't know what to do, and I have to do something before
tomorrow!!!!

Freaking out here!

It's a church feed... pray a lot! Then serve bologna-yaller musturd
sandwiches. LOL

I would strongly suggest you buy the largest foil pans that will fit
comforably in whatever oven you're using... you should be able to
easily feed 20 from a large pan, you don't need to mess with ten teeny
weeny pans. If you go to a party supply emporium they will sell you
large foil pans with those foil lined cardboard lids for baking...
they also have clear domed plastic lids for presentation and/or fridge
storage. I think you're making much more drama out of this than is
necessary, you seem to be unreasonably consumed with aluminum, are you
hitting the church wine locker? I'm serious.

wandrew said:

email hidden said:

bworthey said:

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 foil pan is no more or less harmful than any other aluminium
cookware, that is to say quite benign. There was a scare about
aluminium concerning altzheimers (spelling?) disease but it has been
debunked. Millions of people have been using aluminium cookware for
decades and come to no harm. Yes it is true that acidic sauces (eg
with tomato) will dissolve aluminium a lttle faster than plain water
but it is not significant for health.

David

so you say... aluminum still scares me

Actually, science says it. Superstitions and personal phobias are optional.

--
Dave
www.davebbq.com

"Sheldon" <[email hidden]> wrote in message > It's a church feed... pray
a lot! Then serve bologna-yaller musturd

Quoted message said:

sandwiches. LOL

I would strongly suggest you buy the largest foil pans that will fit
comforably in whatever oven you're using... you should be able to
easily feed 20 from a large pan, you don't need to mess with ten teeny
weeny pans. If you go to a party supply emporium they will sell you
large foil pans with those foil lined cardboard lids for baking...
they also have clear domed plastic lids for presentation and/or fridge
storage. I think you're making much more drama out of this than is
necessary, you seem to be unreasonably consumed with aluminum, are you
hitting the church wine locker? I'm serious.

Hitting the church wine locker? What the [censored] are you talking about?

The only thing I have not figured out about the large ones is how many
servings I can get out of them, etc. I'm not unreasonably consumed with
aluminum, thats just what I was goign to use because that seemed like the
easiest option. I did not have enough of the larger pans at my church to
cook what I needed, so I had to have another option, and second of all, I
have had WAY too many opinions when it comes to multiplying the recipe to a
bigger pan. So if I did the teeny weeny, as you put it, I don't have to
worry about how much goes in there, or how many servings, I know exactly how
much I can get. the other way, I really don't know. Just like I've had 10
different opinions here about using the aluminum pans, so which is it,
what's right, what's wrong?

B-Worthey

bworthey said:

"Sheldon" <[email hidden]> wrote in message > It's a church feed... pray

a lot! Then serve bologna-yaller musturd

Quoted message said:

sandwiches. LOL

Quoted message said:

I would strongly suggest you buy the largest foil pans that will fit
comforably in whatever oven you're using... you should be able to
easily feed 20 from a large pan, you don't need to mess with ten teeny
weeny pans. If you go to a party supply emporium they will sell you
large foil pans with those foil lined cardboard lids for baking...
they also have clear domed plastic lids for presentation and/or fridge
storage. I think you're making much more drama out of this than is
necessary, you seem to be unreasonably consumed with aluminum, are you
hitting the church wine locker? I'm serious.

Hitting the church wine locker? What the [censored] are you talking about?

The only thing I have not figured out about the large ones is how many
servings I can get out of them, etc. I'm not unreasonably consumed with
aluminum, thats just what I was goign to use because that seemed like the
easiest option. I did not have enough of the larger pans at my church to
cook what I needed, so I had to have another option, and second of all, I
have had WAY too many opinions when it comes to multiplying the recipe to a
bigger pan. So if I did the teeny weeny, as you put it, I don't have to
worry about how much goes in there, or how many servings, I know exactly how
much I can get. the other way, I really don't know. Just like I've had 10
different opinions here about using the aluminum pans, so which is it,
what's right, what's wrong?

B-Worthey

Make it in the aluminum; bake it in the aluminum; serve it in the
aluminum. Transfer it to plastic or glass for storage of leftovers.

I've used aluminum for decades for tomato sauced foods and as long as
they don't sit in the aluminum for extended periods, it's fine.

YMMV.

N.

Omelet said:

Quoted message said:

I've often covered lasagna in foil (when doing the uncooked pasta
method) and have NEVER seen holes develop, and somehow commercial frozen
lasagna uses aluminum all the time without problem.

Yep.

I'm always wrong and you are always right.

I made a mistake clearing you from my killfile.

I took it hot to a potluck.

The tomato ate holes in regular reynolds wrap and left black spots on my
food. Mom chewed me out for the error.

Whatever floats your boat.

I believe you were the only one who said it would cause holes. I
responded that in my experience I'd never had this problem and that
commercial manufacturers seem to manage also?
YOU seem to have a need to toss logic out of the window and assume my
experience somehow is "picking on you" instead of just me providing
alternative experience.
Shame your mom "chewed you out" for doing something that plenty of other
people and companies do routinely and never have a problem.

Goomba38 said:

....... companies do routinely and never have a problem.

Stouffer's is one example of dozens of frozen lasagne purveyors which use
aluminum aluminum pans for their product.
--
Dave
www.davebbq.com

Dave Bugg said:

Goomba38 said:

....... companies do routinely and never have a problem.

Stouffer's is one example of dozens of frozen lasagne purveyors which use
aluminum aluminum pans for their product.

<slaps head> Of course! Stouffer's! I couldn't think of the exact name a
little while ago. Thanks.