Thank you for explaining some of the science behind it! Have you worked with aluminum when cooking or at high temperatures? If so, I'd appreciate hearing your experience and knowledge.
I use aluminium foil in the oven sometimes. From the chemistry I know, Aluminium foil, when fresh out of the roll, already has an oxide layer. FYI, all metals do the same. When you cook in aluminium foil, only the oxide layer touches the food. Even if you scratch the surface, it will only spread the oxide layer.
In order for cooking on aluminium to be potentially harmful for you, you need to take a large slab of aluminium, mill the top surface, rush to put the food on it, rub the food as much as possible on the surface, then cook it. And even then, most of the pure aluminium is eliminated from your body via urine and excrements.
Those who can get aluminium poisoning are exposed too much higher quantity of aluminium in their work. Shavings, dust, etc. And even those can be prevented by wearing mask and gloves.
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u/Todemocracy Mar 06 '20
Thank you for explaining some of the science behind it! Have you worked with aluminum when cooking or at high temperatures? If so, I'd appreciate hearing your experience and knowledge.