Long before the advent of stainless steel, aluminum had already established its reign worldwide. Aluminum, being resistant to rust, found its use in cookware.
According to food technology expert, PGS.TS Nguyen Duy Thinh, aluminum is a metal that reacts with oxygen in the air to form a layer of aluminum oxide, which is quite stable at room temperature. This oxide layer forms a protective coating around the pot, preventing further reaction between aluminum and the environment while also stopping the leaching of aluminum into the food.
However, this protective layer of oxide can cause the pot to lose its shine and turn a dull yellow. Many people scrub and scour these pots to restore their shine, inadvertently removing the protective layer. As a result, the aluminum pot becomes pitted and corroded, reducing its durability.
Cookware made from pure aluminum, when used correctly, does not pose a health risk. However, improper use can accelerate the corrosion process, especially when used for cooking or storing salty or acidic foods.
Cheap aluminum cookware, often made from recycled materials and impurities, may contain harmful substances that exceed the permitted health standards.
According to the regulations set by the Ministry of Health, the allowable lead content in recycled aluminum products is 7mg/kg. Exceeding this limit can lead to lead accumulation in the liver and kidneys, causing cancer, reduced liver function, and even acute poisoning.
“When cooking with aluminum pots, the addition of salt can react with the protective oxide layer, causing the pot to corrode and leach aluminum salts into the food,” warns PGS Thinh. “While aluminum oxide is not a heavy metal, excessive consumption can have negative effects on health.”
To ensure the safe use of aluminum cookware, experts offer the following advice:
– Avoid cooking sour soups or stewing food in aluminum pots as it will react with the aluminum oxide, causing it to partially dissolve into the soup and potentially harm your health.
– Limit the use of aluminum cookware for extended periods: Prolonged use can lead to the formation of substances that may be detrimental to health.
– Do not use aluminum pots to store salty foods: Aluminum reacts with salt, causing aluminum oxide to dissolve into the food, which is not beneficial for health.
– Avoid using aluminum containers for pickling or storing fermented vegetables like cucumbers and cabbage.
– Do not use aluminum to store acidic or alkaline foods as it will trigger a chemical reaction, forming compounds that are harmful to the body. It is also not advisable to store cooked rice, soup, alcohol, or foods containing MSG in aluminum containers.
Note that when cooking with aluminum pots, it is recommended to use low heat to prevent scorching, which can damage the protective layer and accelerate corrosion, potentially releasing harmful substances into your food.
Experts advise that recycled aluminum cookware, which often contains impurities, tends to have a dull appearance with an uneven surface color and possible pitting. It is also more brittle and less malleable compared to pure aluminum, which typically has a shiny and bright surface.
According to PNVN
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