This is a topic of hot discussion in the catering world and there are many acclaimed advantages and equally voiced disadvantages of cooking with equipment manufactured from aluminium materials. Figuring out fact from fiction is a tricky task however one that is worth getting to the bottom of. Here we discuss the original theory that aluminium could be potentially dangerous, how aluminium cookware can, on occasion, react during cooking processes and how these factors may influence buying choices.
Aluminium is considered to be a toxin and exposure to high levels of aluminium can result in certain risks to health, for example inhaling large quantities can be thought to lead to a decrease in the performance of the nervous system. The high levels which are referred to are substantially higher than the amounts which can be passed through cooking with aluminium products or consuming food which has been stored in aluminium cans.
The whole debate began in the 1960’s when a group of doctors wrote reports that Alzheimer’s patients were recorded as having increased levels of aluminium in their brains. This led to a rise in panic levels regarding anything which contained aluminium such as food tins and cookware. During more recent years this issue has demanded more research into the first findings and reports. Finally, in 2012 new research stated that the results of the original study have not been able to be replicated and that professionals now believe that there is no connection between aluminium contact and the risk of developing Alzheimer’s disease. These findings were not enough for some people who still believe that aluminium can have detrimental effect on health even through simple cooking methods.
Despite many horror stories which can be found on the World Wide Web, most of which have no basis in truth, there is no proven risk from cooking with aluminium pots, pans or trays. Aluminium is naturally present in food and water and certain forms of this metal can also be found in dirt therefore staying completely aluminium free for a whole lifetime is highly unlikely. The levels which are found in all of these things, including common cookware items, is considered to be of a safe level and of no potential harm to the human race.
Some chefs still choose to steer clear of aluminium equipment despite this statement, not simply due to health and safety issues but also because during the cooking process some aluminium can be transferred to the food, especially if the ingredients are high in acidity and will have an effect on the taste of the finished product. When a chef spends time and effort on creating a dish that has beautifully complementing flavours, selecting the premium fresh ingredients and skilfully prepares and cooks the recipe to perfection they do not want the finished dish to be compromised by a metallic taste.
Research into this issue is ongoing and despite aluminium cookware being considered unsafe 60 years ago, that original theory is now being disputed, and the new professional opinion is that the levels present are acceptable and not harmful to the health of the consumers. This statement may change again in the future as research on the topic continues however until this day happens you can purchase aluminium cookware and be content that what is safe for doctors and researchers can also be safe for your restaurant and its customers.
