Date:         Sun, 9 May 2010 23:35:37 -0600
Reply-To:     Don <dkspence@TELUS.NET>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Don <dkspence@TELUS.NET>
Subject:      12V Slow Cooker Tests
In-Reply-To:  <19740414201920.5329126434A0C381@edmwaa15.telusplanet.net>
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I had the experience of cooking up a large batch of fresh tomato sauce
in a large aluminum pot then storing it in the fridge in same. Within
four days it had eaten through the pot. Damn, those were home grown
tomatoes.
Now I just use cast iron and steel pots.
"just two things that money can't buy, true love and home grown
tomatoes!"

>
>
>
> My parents always warned against preparing acid foods in aluminum
> containers.  Don't know.  Will discolor.  But, my mother cooked in
> heavy aluminum pots, including stews, soups, and sauces containing
> tomatoes.
>
> Everything I cook in my Vanagon camper I cook in aluminum, except
> for those things prepared in iron skillets.  I do cook biscuits
> outdoors in a dutch oven.  Just returned from a trip to my favorite
> Ozark creek, where I caught smallmouth bass and golden redhorse
> suckers. Cooked both, and all accompanying dishes in aluminum.
>
> DMc
>
> ---- Malcolm Stebbins <mwstebbins@YAHOO.COM> wrote:
>