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[–] 0 points 2 years ago (3 children)

I just use a aluminum pan. It doesn't really matter if it heats evenly since you are making a liquid.

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  • [–] 3 points 2 years ago (2 children)

    Aluminum is reactive too. But it tends to hold onto a seasoning really well!

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  • [–] 0 points 2 years ago (1 child)

    Not necessarily. You can by pans with a polished surface.

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  • [–] 1 point 2 years ago

    If there is exposed aluminum, it will dissolve readily in to acidic food, polishing or not, and unlike dissolved iron which tastes off but might actually be good if you don’t get enough iron in your diet, aluminum has some toxicity to it, not a huge worry but something to be aware of.

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