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From: Ed (52.117-67-202.dart.iprimus.net.au)
Subject:         Re: Why doesn't anybody talk about Mirro brand here? Are they really bad or ??
Date: April 27, 2007 at 9:38 am PST

In Reply to: Re: Why doesn't anybody talk about Mirro brand here? Are they really bad or ?? posted by Sandy Laurie on January 31, 2006 at 5:02 am:

Consider aluminium for non-reactive foods (i.e. those that are low
in acids and chelates). Tomatoes are a definite no-no. Tomatoes
contain a chemical that links nicely around metal atoms (chelates).
You want these chelates to be empty of metals when they go in the
body if possible. Transporting aluminium into the body doesn't
seem like such a good idea.

The other side is that the food cooks so fast in the pressure cooker
that the damage might be small compared with cooking in
aluminium saucepans.

An aluminium pot will have excellent heat transfer properties which
obviates the need for a thick sandwich / encapsulated base.

Stainless steel / nickel is better but supposedly not ideal. So you
could get an exotic enameled pressure cooker if you're particularly
worried. Silit make one. I have a Silit stainless steel model which is
good, but could not get a large enough enamel version on sale
unfortunately. They are beautiful.

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