My greater worry, though, is about reactivity. My current pot is an off-brand tri-ply with stainless steel lining, but I was thinking about going with plain aluminum (because that's about all I can afford). If I go with aluminum, I can pick up an America's Best 16qt. 3mm-thick Al stockpot for under $40. I am, however, concerned. I've seen many recipes for brown stocks and fish stocks that call for acidic ingredients such as tomato paste or wine. Would I be asking for trouble preparing these recipes in an unlined aluminum pot, or should I just stop worrying and go with it?
Thanks in advance!
Someone told me that the fastest way to lose weight is by eating home-cooked meals.
They aren't eating what I'm cooking.