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I have heard so many times that aluminium pots should not be used to cook sour (acid) foods and I would like to know the chemical reason for that claim.

I also would like to know if the aluminium foils are not suitable only for cooking sour foods, or if this extends to storing sour (acid) food such as lemon juice?

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    $\begingroup$ The reason is that Al will react with acids. This applies to packaging as well as cooking. $\endgroup$ Commented Aug 17, 2017 at 7:06
  • $\begingroup$ Why not Al? $\endgroup$
    – bonCodigo
    Commented Aug 17, 2017 at 7:49
  • $\begingroup$ Frankly, Al oxidised in thin air jus like that...think how badly it would react with acidic food. $\endgroup$
    – bonCodigo
    Commented Aug 17, 2017 at 7:52
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    $\begingroup$ While acidic foods do react with aluminium slightly, the main reason not to use aluminium utensils for those foods isn't the danger from dissolved aluminium salts (which is very low) but the damage done to the aluminium utensils (anodised aluminium surfaces are worn away, though they can be regenerated by using other foods). $\endgroup$
    – matt_black
    Commented Aug 17, 2017 at 9:46
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    $\begingroup$ related chemistry.stackexchange.com/questions/80941/… $\endgroup$
    – Mithoron
    Commented Aug 17, 2017 at 13:28

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