As aluminium utensils are lightweight, cheap, rust-free and easily available, their use has increased a lot in our kitchen. All most every utensil in our kitchen like sausepan, frypan, pressure cooker, karahi, dekchi etc is made up of aluminium. Cooking in a aluminium vessel is not a wise idea, since aluminium readily reacts with oxygen present in the atmosphere and produces aluminium oxide.The aluminium oxide forms layers on the utensil’s surface. When we eat the food made in aluminium utensils, the aluminium enters and gets accumulated inside our body.
Aluminium oxide can seriously affect the brain, affect neurons and cause dementia. It can also result in kidney and renal failure. Aluminium also neutralises the vitamins and minerals present in the food. The longer food is cooked or stored in aluminum, the greater the amount that gets into food. Food materials like salt, tea, leafy vegetables, soda, lemon, tamarind and tomato should not be cooked or kept in aluminium vessels.