Why is it dangerous to salt cabbage, lard, fish in aluminum dishes?

Crockery made of aluminum and its alloys is available in almost every kitchen. And so, after several decades after this utensil appeared on the farm, a strange, at first glance, question arises: is it possible to salt products in aluminum utensils? And then they said on TV ... But, as always, they did not explain. Well, let's get it right.

A bit about aluminum utensils

Unpretentious and durable aluminum utensils have earned deserved respect among several generations. Relatively inexpensive pots, dippers, jugs were bought with pleasure by our grandmothers and to this day faithfully serve their masters.

The main property of aluminum is its very rapid oxidation. As a result of interaction with the oxygen surrounding us, any aluminum piece is immediately covered with a thin film invisible to the eye. This film protects the metal from corrosion - that is, it does not rust. Moreover, in production, aluminum products are subjected to additional anodic oxidation. Simply put, with the help of a special technological process, the protective film is thickened and fixed. This protective layer does not allow food to come into contact with the metal itself.

The main advantages of aluminum cookware:

• ease;
• resistance to corrosion;
• high thermal conductivity;
• low cost.

Why can not salt in aluminum utensils?

A number of scientists believe that aluminum is toxic. Studies have shown that all patients with Alzheimer's disease have an increased aluminum content in brain tissue. It is believed that the main way into the body of this metal is the use of aluminum utensils. Moreover, the sanitary-epidemiological norms and rules (SanPiN) of 2003 in children's preschool institutions, the use of dishes made of this metal is not allowed.

However, there are diametrically opposed views that stand up for the protection of aluminum products. Moreover, all the arguments are based precisely on the presence of a protective oxide film.

Despite the difference of opinion, both sides agree that the alkaline and acidic environments dissolve the oxide film, reacting both with aluminum oxide itself and with pure metal, dissolving it.

Remember the experience from the school chemistry course - the reaction of aluminum with a mixture of sodium chloride (table salt) and copper sulfate. Copper sulfate alone does not react with aluminum, since the latter is protected by a strong oxide film. But it is worth a solution of NaCl - and this film is destroyed by the action of chloride ions. Pure aluminum is no longer limited by anything and can react with copper and water, sacrificing its own structure - in other words, dissolving.

Outside the test tube, everything happens not so linearly, but similarly - a solution of sodium chloride opens access to the aluminum hidden behind the oxide film, and it begins to react with the substances that make up the product that you decided to salt.

That is, when salting fish, lard, cabbage in the tank, an environment is formed that can provoke an undesirable chemical reaction. As a result, the hostess will receive products with a high aluminum content and a changed taste. And this is extremely undesirable.

To summarize

Aluminum utensils will serve faithfully in the kitchen for a long time. Chemists are not against preparing various dishes in such containers. The main thing is that they are not acidic or excessively salty. And it is advisable not to store anything in these containers.Use pots and pans for cooking only! And for salting lard, fish, cabbage, it is better to use dishes made from other materials. The ideal option is glass. You can also use steel or enamel containers. And if there is absolutely nothing suitable - just cover the pan with a bag suitable for storing food.