[net.cooks] foil

barbaral@tekid.UUCP (06/08/83)

Thanks for all of your responses about using foil.
>From what I gather, it is not only SALT, but also ACIDIC foods that
cause problems with foil (peopl sited problems with tomato sauce,
pineapple upsidedown cake, etc.).

richl@tektronix.UUCP (06/09/83)

Lest you think the only thing to watch for is aluminum foil + acid, get
this: I made a meal of spaghetti & meatballs in a very lightweight,
aluminum pot. Since I planned on eating the leftovers the next night
for supper, I simply threw the whole works, pot and all, into the
refrigerator. I now have several tiny pinholes in the pot, which render
it useless. This has also happened to relatives who made lasagna in
cheap, aluminum cake pans.

Rick Lindsley
richl@tektronix
tektronix!richl