Are Aluminum Pans Dangerous? Do you know?
The aluminum pot is light, durable, fast heating, even heat conduction, and no rust. It is understood that aluminum products mainly include refined aluminum (soft aluminum) products and cast aluminum (hard aluminum) products, and the materials are aluminum and aluminum alloy. The surface color can be divided into white, light yellow and other colors. White aluminum products are divided into two types: casting and stamping. The surface of the cast aluminum product is treated by car polishing and mechanical polishing, and the surface is white, but the metal structure is loose and there are certain casting defects. The surface of stamped aluminum products is whitewashed, sanded and mechanically polished. The surface is a natural oxide film with a thickness of only 0.01-0.15 μm. It is thin and uneven, and is easily scratched or worn by machinery. The yellow aluminum products are stamped products that have been anodized to form a light yellow artificial oxide film on the surface. The oxide film is generally 5-20μm thick, uniform and dense, and under the action of strong alkali, the film will not be damaged for 100 seconds. Therefore, the light yellow aluminum products are the best. It has the characteristics of beautiful appearance, easy to remove dirt, strong corrosion resistance and strong wear resistance. Koreans mostly cook noodles in yellow aluminum pots.
In daily life, many people like to use steel wool to polish the bottom of aluminum pots and pans. According to experts, although this method wipes off the stains on the pots, it also wipes off the protective oxide film on the surface of aluminum cookware. . Therefore, when using aluminum cookware such as aluminum pots and pots, it is not necessary to wipe off the light yellow rust on the surface.
Aluminum pots will turn black during use. The surface of ordinary water looks clean, but in fact, many things have been dissolved in it. The most common ones are calcium salts and magnesium salts, followed by iron salts. Water from different sources contains more or less iron salts, and these iron salts are the "culprits" that turn aluminum pans black. Because aluminum is more active than iron, when the aluminum pot encounters water containing iron salts, the aluminum will replace the iron, and the replaced iron will be attached to the aluminum pot, and the aluminum pot will turn black.
However, for this chemical "trick" to be successful, three conditions must be met:
1. The water contains more iron salts.
Second, the time of boiling water is longer.
3. The aluminum pot must be new, because there is a thin layer of aluminum oxide on the surface of the old aluminum pot. This layer of aluminum oxide makes the aluminum inside have no chance to "show the public", and of course the "trick" cannot be changed.
Since the black substance is iron, it is not necessary to remove the black. If you want to restore the brightness of the aluminum pot, you can remove the black with vinegar; cooking acidic foods such as tomatoes a few times can also dissolve the iron. You can also put fresh apple peels into the pot, add an appropriate amount of water, boil for 1 quarter of an hour, and then rinse with clean water, the aluminum pot will become as bright as new.
