We need info from /pol/ restaurantfags.
I thought all big pots, pans, and baking sheet pans in restaurants are aluminum. Which means that 98% of all restaurant food comes into contact with aluminum.

Is this true?
If so, what are the health risks of eating in restaurants?


t. ex restaurant cook

>>510447240 (OP)
>aluminium
>aluminum
which one is correct?

Do the Amish use aluminum cookware?

So I can measure my pan before and after cooking and the pan will be 2g lighter....?

This is why the raw food people live longer
Nothing to do with the food content, everything to do with the cooking materials or lack thereof

>>510447240 (OP)
It's too late for me. Been cooking with aluminum for years.

>>510447240 (OP)
i think a lot of catering ware is stainless steel. it tougher than aluminum stuff. lasts longer and with more abuse etc.

>>510447344
milligrams

>>510447573
i think restaurants use aluminum just to cook faster, thats it

>>510447606

my bad

but the question remains: How long until my pan evaporates into the ether?

>>510447240 (OP)
Aluminum is actually good for you. That's why it's in healthy stuff like vaccines and deodorants.

>>510447240 (OP)
>Is this true?
anyone who's worked in a restaurant can confirm this is true. you may come across the 1% of restaurants that exclusively use stainless steel cookware but that's an extreme outlier. so yes, anytime you eat out you're consuming some level of aluminum.
at home all your food should be prepared in stainless steel cookware with either wood, stainless steel or silicone utensils

>>510447240 (OP)
>local man suddenly realizes there is a globe spanning conspiracy bent of creating as much death and destruction as possible
Its called Satan. Yes its real. Yes this is it. Its part of everyone, yet no one specifically.

Its even inside of you.

Thoughts on cooking with copper?

>>510447275
>use of aluminum cookware in mice
Neat. I'd like to see the tiny kitchen they had to make.

>>510447240 (OP)
When creaming pasta the pan should specifically be aluminium for optimum result.
I guess it's good you can't even get a semi authentic pasta in Sweden unless you go to a Michelin star restaurant.

>>510447240 (OP)
good thing im already retarded

>>510447776
Let's be honest, silicone utensils. Wood will crack and absorb gross shit, metal scratches your pans. Not exactly a choice among the three.

>trusting the WHO
Is there something in aluminum that cures cancer?

>>510447648
Probably cheaper too

>>510447240 (OP)
If you cook with aluminum in direct contact with what you ingest, prepare for Alzheimer's.

>E541 is also an aluminum based additive
>never scrap food from aluminum covers -- e. g., yogurt, custard etc.
>use gloves if you work with aluminum, such climbing aluminum ladders
>it's actually spelt "aluminum", as the Brits changed it fit the "-ium" naming system

>>510447896
I like that cookbook bullshit similar to "Use only Campbells brand cream of x soup" works in """high end""" dining as well where dips think you have to use a specific pan outside of "cast iron vs. thin". Pretty funny to read butt sniffing like that.

>>510447344
Milligrams. It’s easy to check by cooking an acidic liquid in the pot then analyzing the liquid.

>>510447573
When i worked at a supermarket all their bread and other stuff was baked in aluminium pans, wouldn't be surprised if it's the same at a bread factory.

>>510448095
>-- e. g., yogurt, custard etc.
>>1. AI
>>>2. Forgetting about the microthin layer of plastic coating every "food-safe" interior.

>>510447648
well its not what ive seen in the commercial kitchens ive worked in. the difference in heat time of a large volume pot, which are pretty thin walled, is not all that noticeable if you ask me. even in the stores where they sell the larger catering pots and pans i recall seeing mostly stainless steel, and thats definitely the case just in the walmarts and stuff where i see pots up to maybe 40-45L capacity.

>>510447671
a long time, but it wont go into the ether - it will go into your body.

>>510447896
good kitchens like copper and stainless.

>>510448106
It actually creams faster and better if you use an aluminium pan, I think it's because of increased friction, probably due to scratch marks.

>>510447275
ever notice that when ever someone looks for something hard enough they find it? even if the result is junk information that is not reproducable outside of "scientific testing"? They think themselves smart but the ignore fundamental principles of a reality.

>>510448106
Do you know what they once lined the insides of cans for canned food with?
A. Cadmium.
>you're the guinea pig

>>510447240 (OP)
Cast iron like they used in the old days.
It's not a conspiracy my primus camping stove came with a leaflet that warned about it, it even states the warning when buying it on the website

>>510447240 (OP)
stainless steel is not aluminum. that is why those stupid prep tables are crazy expensive.

>>510448119
If you have to choose one item in your kitchen to be aluminium then baking pans are a good choice. Sauce pans and frying pans are probably the worst.
The more scratching the more aluminum you get.
You will always get some aluminium oxides or hydroxides no matter what though, as long as you use aluminium.

>>510447573
> i think a lot of catering ware is stainless steel.
I remember the hotel pans were stainless, but steel doesn’t heat evenly, so all the cookware was aluminum.

High end cookware like All Clad is stainless with aluminum cores for heat distribution. That’s too expensive for most restaurants.

Yeah I had some vikingware aluminum pans and I noticed this silvery/powdery stuff you could wipe off with paper towel would be all over it after cleaning it.
I guess it’s aluminum oxide or whatever. Needless to say, I started using baking paper or simply just not using those pans as much.

all pro cooks use parchment paper you dumb fucks.

>>510448230
Would that not be the same with copper, the "go to" for hoity toity cooking, then?
Seems very much like one of those "only use this brand because it's who made the recipe" sort of nonsense.

>>510448299
>byproduct of zinc production
The amount of effort these people put into getting manufacturing waste into food is astounding.

>>510448399
>Wasting money on rolls of parchment paper when you can get silicone pan sheets
Pleb.

>>510447240 (OP)
Don't restaurants use stainless steel? Is OP just a retard?

>>510447240 (OP)
Approximately 4,050 cooking sessions to achieve a visible 0.1 mm thickness reduction on the pan bottom, based on typical dimensions and uniform 2 mg aluminum loss per session.

So ten years to reduce the bottom uniformly to observe thickness loss...if it was possible to evaporate metal just by heating at low temperature...

Which it's not....

>>510447996
>Wood will crack and absorb gross shit,
ive not noticed that really. if you're concerned about anything going into the grain or little cracks you cant see etc, then just sock the them in bleach now and again. i have some silicone stuff but dont really like it.

but yeah, just use stainless pots and cast iron pans. simple as.

>>510448119
interesting. i was never in anywhere like that, only catering kitchens. i guess some of the oven wear might have been AL but everything else was stainless. its like an industry standard, or was in the place and time i worked those places - all surfaces were stainless, the pots for boiling large amounts of veg etc were, the cutlery etc

>>510447730
> Aluminum is actually good for you. That's why it's in healthy stuff like vaccines and deodorants.
Aluminum is an adjuvant in vaccines. It’s meant to produce a larger immune response to the vaccine.

Adjuvants are chemicals like aluminum added to vaccines to boost the body’s immune response. They’re carefully tailored to each vaccine to produce just enough response without too much.

So, what happens when multiple vaccines are given simultaneously with multiple adjuvants and multiple viral types?
Answer: the immune response is too strong and the brain and other organs are attacked by the immune system causing autism and other disorders. Or the body develops allergies to anything else in the system like peanuts.

https://en.m.wikipedia.org/wiki/Immunologic_adjuvant

>>510447871
No, idiot. They got a giant mouse and made a regular kitchen inside it.

>>510448355
>Sauce pans and frying pans are probably the worst.
I had a little aluminium pot i was gonna use for camping, cooked on it once and it was a complete pain and decided the weight saving wasn't worth the hassle. Probably a skill issue.

yes there are nickle coated stainless steel shits that leech nickle everywhere. I suppose nickle alloy is safe but anything coated is not. pretty much cooking has always been toxic. Just the toxicity killed you slower than the bacteria cotamination you eliminated bu cooking. And cooked food netted more calories because it was easier to digest since it exploded lot of the cells and broke down lot of the compounds.

>>510447857
> Thoughts on cooking with copper?
Expensive. Cast iron is cheaper. Your body needs iron.

>>510448501
Maybe, but stainless steel, cast iron and anything non-stick is a no-go.
Anyway, many copper salts are also neurotoxic.

This kind of BS is meaningless if you drink a single glass of poison called alcohol.

>>510448661
Extremely disappointing if true.

>>510448641
I make a lot of tomato sauce and can smell it, no matter how much I clean the utensil, on the wood the next day/week+. Just off putting enough that I use silicone for most everything and have 1 plastic spatula for when I need to flip anything because for some reason no one can make thin rigid silicone.

>>510447996
> silicone utensils
Maybe, but remember when we thought plastic was safe? Will we find that silicone is bad?

Silicon dioxide is now being investigated.

Silica lung exposure can cause lupus and other autoimmune diseases. It’s also used as a food additive and there’s concern that it can cause digestive autoimmune disorders. I threw away all my spices with it (silicon dioxide) as an ingredient.

https://innovationsgesellschaft.ch/en/nano-silica-in-foodstuffs-could-cause-gastrointenstinal-inflammation/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9282083/

>>510448095
without high temps, how the fuck is foo going to get infused with A via covers? lmao Explain yourself or GTFO.

>>510447240 (OP)
I'm a sous chef. Only stainless steel and cast iron in my kitchen.

>>510448974
yeah, that's what I said. I can tell the difference between the metals and I am yet to see a high end restaurant with aluminum.
>but it's uneven!
doubt it's that bad.

>>510447240 (OP)
Almost every restaurant I’ve worked at uses stainless steel pots and pans. Some higher end restaurants and non-chain restaurants will use cast iron for specialty dishes and smaller restaurants might use teflon because of a smaller/lazier staff, but this is pretty rare in my experience because the dish pit guy is usually a stoner, a nigger, or a Mexican who beats the fuck out of the dishes and uses cleaning detergent and chemicals even though you tell them not to.

Cast iron results in inconsistent food if it’s known that the seasoning may or may not be stripped off the next morning, so most restaurants won’t bother. Fucked up teflon pans can be a very costly recurring expense because Blazin’ Billy, Tyrell Jackson, or Juan Sanchez will use a scouring pad or degreaser to clean the pans, then throw them with all the other shit to rust or degrade. Cast irons not so much, but teflon is next to useless in a cost/benefit strategic sense because of how little care goes into handling them by the cooks and dish pit monkeys. The teflon coating is very fragile and isn’t built to last in the first place.

Stainless steel is more or less king since you can beat the hell out of it, use metal cookware on it, it has relatively good heat conductivity, and you clean it with chemicals and it’ll be just fine. There are a lot of aluminum utensils, though, and aluminum foil is pretty much ubiquitous, although not as much as plastic wrap.

>>510447240 (OP)
I use cast iron skillets & a Forged In Fire cooking pan because I'm a chad.
I've gotten so good when I go into the kitchen after having eaten.
It smells like a food court.

I have big balls therefore I make big flavors.

>>510448923
oh ok. i guess tomato sauce doesn't get that hot anyway so any concerns over something coming out of the silicone shouldn't be an issue. i just dont like having something plastic-like on a hot pan, you know?

>>510448974
yeah, thats what i think too

>>510448399
> all pro cooks use parchment paper you dumb fucks.
Parchment paper used to be cellulose with a wax coating, which is fine.
Now it’s cellulose with a silicon coating. Is the silicon coating dangerous?
I can’t find any of the old wax kind anymore.

>>510448641
> but yeah, just use stainless pots and cast iron pans. simple
Yes. And stop eating in restaurants and prepared grocery store food.

>>510449467
im with you. haven't done any of that shit in years

pretty sure the article is talking about shitskins in shitholes using whatever the fuck is laying around to cook with

>>510448923
> how much I clean the utensil, on the wood the next day/week+.
I bought new teak wood utensils and used beeswax butcher block paste on them. They never pick up any odors. Can run through the dishwasher too.

>new wood utensil
>coat with beeswax
> bake in 200 degree oven for one hour
>repeat until no more wax is sucked into the wood
>do again once per year

>>510448641
In Mexican restaurants they always use the tall
large aluminum pots for rice but it forms it's own
coating over time like a iron pan does.

>>510450020
im happy to never eat from someone elses kitchen

>>510447294
Both are considered correct these days, I think the “inventor” settled on aluminum after originally calling it aluminium.

>>510449943
It doesn't even need all that. Just run a faucet of water over your boards for a few minutes after cutting & cleaning.

All surface material will hold microscopic partials.
The most important part is to neutralize them or weaken them to non threatening levels.
Running water does just that as a natural solvent.
I also can get it up to 120* out of the faucet and the heat also neutralizes and loosens particles.

>>510450730
Some wood is antibacterial.

https://pmc.ncbi.nlm.nih.gov/articles/PMC7277147/

>>510447240 (OP)
my grandma used aluminium pots all her short life... She died after years of dementia, brain gave up

>>510451631
too bad she lived long enough to have kids

>>510451755
Thank you anon, have a nice day

/pol is like 10 years late with this we had the aluminium spergout a long time ago over deodorants.

a lot of cooking ware has retarded chemicals in them, if you care about your health you should avoid all plastics (teflon is a plastic, too) and everything imported from china.

>>510451631
> my grandma used aluminium pots all her short life... She died after years of dementia, brain gave up
I have some of my grandmas beautiful vintage cast aluminum cookware. It’s heavy and looks great. I’ll never use it to cook. Sad.

>>510452332
we are fucked, fluor based glue for non stick pans, aluminium, plastics, we all grew with that

>>510452262
you too

>>510452603
The only thing that was not dangerous was silverware, stainless steel now. Problem with tin that was used during middle age and a bit after by poor people was the amount of lead in it. Copper is not bad but you need to take care of it even more than cast iron, copper oxyde is poison

>>510447240 (OP)

Depends on the restaurant. One of mine used stainless or cast iron to cook in, but others had a mix of all three, some had more aluminum than others. Depends on how cheap they're trying to go. But yeah a shit ton of restaurants use aluminium cookware

>>510447648
>>510447573
They’re cheap and everyone uses them. Pots, pans, baking sheets. Most non stick pans are aluminum with a fluoridated coating (which has its own health risks). Copper and cast iron are generally better but more expensive, as are steel core. All of which are ferromagnetic so work with induction burners.
Honestly it’s better to stop eating out alltogether. Restaurant food needs to be tasty not healthy, and the amount of fat, sugar, and salt is way too much.

>>510453409
> Depends on how cheap they're trying to go. But yeah a shit ton of restaurants use aluminium cookware
Yeah. It looks like stainless is about twice the cost of aluminum.

>>510447240 (OP)

>>510447294
The first one. Simplified English (American English) is nothing but a dumbed down version of English to cater to nogs and browns.

>>510453756
oh im sure theres lots of AL stuff used, i just never worked a place that used it for much. all depends on the person who runs the place or pays for the cookware. i never use AL or anything with a non stick coating. just dont trust that shit.

>>510448230
Who is this guy?

>>510447240 (OP)
tomato plus aluminium tableware is a big no-no
aluminium is tranny of periodic table, will react with acids, but also with alcalic

>>510447648
You're mistaken. Nobody uses aluminium to cook in. Cooking surfaces are all stainless steel, PTFE, or some kind of porous iron caked in sneed oil. The reason you think they're using aluminium is that the cheap pots an pans marketed as such are actually stainless steel bowls with an encased aluminium slug on the bottom to disperse the heat. It's the most common configuration by such a wide margin that you're unlikely to see anything else. The modern version also has further core of iron in there to make it work on induction stoves.

Im gonna die in my late 30ths who cares

>>510447240 (OP)
there's aluminum and the fact they use the cheapest shittiest seed-oil. if you're eating restaurant food you're getting poisoned.

>>510447240 (OP)
they should outlaw rubies and sapphires and confiscate them from rich cunts

>>510454348
>im sure theres lots of AL stuff used
Well yeah but that's a predominately Indian thing so you should be fi-

>>510448361
that's why you use stainless with a copper bottom

>>510448361
Steel, even stainless, is a lot cheaper than aluminium. The reason that style of pan is more expensive is because it's a pressure-fused sandwich (same as modern stainless-clad copper cookware) which transfers heat up the walls of the pan. Even IKEA's shittiest, cheapest non-stick pan is a stainless steel bowl with an encased aluminium slug on the bottom. Under our absurd taxation system this pan is still under $20.

>>510447240 (OP)
Former ex chef here
Pretty much all rondeaus and baking sheets are aluminum
All pans/utensils and inserts are stainless steel
Enjoy your early onset dementia folks!

>>510458455
Do you animals bake directly on the baking tray?

>>510456552
kek, no, there is a lot of plain aluminium cookware, it's cheap.

>>510458858
Yeah in flea markets and on indiamart.com.

>>510447240 (OP)
Steel, most cookware is stainless steel

>>510458627
No usually silpats or parchment full of microplastics but if we need to cool something and put it in the walk in cooler its going right on they tray as is

>>510447240 (OP)
I cooked with an aluminum saucepan for years. Also smoked weed lmao. My IQ has gone from 135 to 95.

>>510458948
We are all living in 3rd world countries here anon but you and Norwegians

>>510447240 (OP)
It's interesting they say aluminium is dangerous in even small amounts, yet when people were warning about aluminium in vaccines (which is used as a preservative to increase profits it doesn't need to be in there) they said there was nothing to worry about.

>>510459096
I seriously doubt that restaurant supply stores in North Algeria have any cooking vessel that isn't stainless steel.

>>510459191
kek

>>510447240 (OP)
Stop depriving me of aluminium.

>>510459168
That was thiomersal and it was mercury-based. Al is the operative ingredient in antiperspirants.

Literally everything is a serious health hazard. Everything.

>>510459525
Stainless steel works by adding a small bit of chromium to the steel that then oxidizes into an extremely hard nanoscopic coating, preventing the iron itself from contacting anything and oxidizing. Some types of chromium are famously extremely toxic and I've been waiting years for them to announce that stainless steel is a health hazard.

>>510460183
If you're getting your pan up to the kind of temps where that's a problem, I'm not eating anything you've cooked anyway.

>>510460466
I was thinking ingestion through abrasion but sure. I don't actually know how to make chromium 6.

>>510447240 (OP)
Fastest way to stop eating at restaurants, work at one. The cookware being aluminum or not is the least of your concerns.

According to (((Wikipedia))) aluminum is the 12th most common element. I am beginning to think that aluminum fear was made up to cover for vaccine poisoning. You can eat small amounts of naturally occurring heavy metals snd your body knows how to get rid of it. When you inject that shit your body has no easy mechanism for removing it.
Not sure about the alloys in cooking equipment. I would guess natural oxidation on the surface would neutralize any reactivity going into your system. How do acidic and base foods interact? Don't know.
I am beginning to doubt the narrative, but still choose to use something else.

>>510461254
It was known to cause alzheimer way before the vaccine thing, in the 90s

>>510447240 (OP)
When I was in school, studying to become a chef, they warned us about aluminum and [Al]zheimer's.
I don't recall ever using an aluminum thing in the kitchen.
Only aluminum kitchenware I remember ever having in my home is from the soviet union and only my granny used those. She didn't have alzheimer's tho. She died from horrible liver cancer.

>>510447648
No we do not
Chef and kItchen manager here
Most of our cookware is stainless steel or cast iron skillets.
Your burgers are cooked on a steel flame griddle, your hot sandwich meat (Philly's and Ruben) are cooked on a steel flat top grill
My sautee station used steel pans because the amount of abuse they go through scratches up and my boss nor myself like seeing aluminum pieces or flakes in the customers food
The bowls we toss the wings in?
Thin stainless steel
Stainless steel lasts longer, is more durable and can take more punishment than. Aluminum cookware.
The only thing aluminum we have is the canned energy drinks I keep in the cooler for my employees.
Aluminum cookware is usually sold as Teflon home cooking sets at Walmart or bed bath and beyond, but you walk into any restaurant supply store and it's steel and iron sets down the entire line.

Now I can say the olives and tomato sauce we mix for our pizzas comes in large cans
I also cannot guarantee how much toxic metals may or may not be in the seasonings and spices because that's done at the packaging plant.
We did end up dumping our entire supply of chili powder and cinnamon two years ago because the specific brand we were using had hit the FDA recall list for high concentrations of lead contamination
Check your grandma's spice cabinets kids and run the check on each thing they have, I have a feeling that all the heavy metal poisoning causing dementia in our grandparents is the result of these spices they keep forever that have long since been discovered to contain heavy metal contamination and they just weren't watching the news when the recall was announced so there it sits, going into their winter chili and tamales every time they make it.

I hope this puts any fears you have to rest and remember you can always just ask any restaurants kitchen manager so long as we aren't too busy and we will happily answer any questions you have about what we are using to cook your food.

>>510447671
how much do you need to get alzheimers and become a drooling idiot that shits himself?

>>510447776
>>510447996
>>510448641
I literally have done bacterial cultures and studied wood vs silicon. Silicon is less clean. Wooden tools soak the bacteria down into the wood where it can't affect anything. I prefer wood/bamboo tools for this reason.

>>510456795
so glad i never buy from any takeout joints, least of all ones run by fucking jeets lol

>>510458455
>All pans/utensils and inserts are stainless steel
that was my impression but im surprised everyone is into AL rondeaus. well, not in my damn kitchen thats for sure.

>>510460647
and thats the truth. even a kitchen staffed completely by whites has its problems but can you imagine the scenes with its all non-whites.....and most of the customers are white? yeah, no thanks.

>>510447671
JANAF tables have vapor pressures of metals. You could look it up there.

>>510447323
>>510447275
>>510447240 (OP)
might actually be due to the heavy metals in the cheap recycled aluminium used in third countries
t. toxicology/nutritionfag
>>510462409
this guy might also be up to something

>>510463772
>>510458455
I worked in a bakery for years and it was tons of aluminum BUT they exclusively baked shit on parchment paper or used high quality enamel finished pans that were nonstick.

>>510462409
>Stainless steel lasts longer, is more durable and can take more punishment than. Aluminum cookware.
yeah thanks for the confirmation anon, thats what i had in mind from my years in a commercial kitchen. AL makes no sense.
>spices they keep forever that have long since been discovered to contain heavy metal contamination
great tip actually. most our spices comes from jeetland and some gook countries and china where nobdy gives a fuck what is in the water or the shit they dump on the fields in general.

>>510463383
i believe it.

>>510463896
well thats good to know. makes sense to save on sticking, cleaning etc. theres probably no issue with that stuff, unless the paper is full of plastic and the enamel is made from chinese dissidents and lead etc lol.

theres only so much shit you can worry about really.

>>510455887
Strong bases dissolves aluminum.

>>510464148
Well a jeet bought the joint and I have to wonder if he decided the nix the parchment eventually after I left.. I'd be more worried about the buckets they used and reused. Shit like strawberry filling comes in a big tough plastic bucket. They reused those buckets all day all the time until they broke. I imagine that was a huge microplastic vector. They'd do shit like mix up garlic butter and store it in one or whatever else.

>>510460183
> Stainless Steel Leaches Nickel and Chromium into Foods During Cooking
https://pmc.ncbi.nlm.nih.gov/articles/PMC4284091/

>>510448361
All clad is a mid tier. D3 is their low end tier.

5 ply is much better.

I used to think heritage steel made the best pans, very pricy. they use a steel-titanium allow which somewhat reduces weight and makes deglazing and cleaning easier. But that was back when people thought titanium oxide was inert. Turns out its not, and is being removed from a variety of products due to it's side effects.

carbon steel and cast iron also has it's place.

>>510458210
why the fuck would they use a photo of burnt pancakes

>>510460183
>>510460560
>>510464670
Shiiet, turns out pajeets were smarter than all of us, bypassing all these toxic cooking utensils and just eating with their bare hands

>>510447240 (OP)
The aluminum and microplastics are bad but the unvetted third world beaners spreading hepatitis into your food is a more acute issue.

Eating out is for suckers anyhow. Learn to cook or eat what you’re served.

>>510448676
alot of food is not edible unless cooked, for chemical not biologixal reasons. like mushrooms or potatoes.

also raw food diets cause beri beri or vitamin B deficiency. cooking breaks down compounds into vitamin B.

Beri beri is common now in long haul southeast asian fisherman who eat raw fish and unenriched white rice.
and vegans.

>>510466517
My newest hobby.

>>510464580
yeah jeets eh. what a great addition to the country. and nobody stops to think 'why the fuck in india such a fucking shit hole'.

>>510447240 (OP)
> And here is why aluminum particles in modern vaccines are even healthy....

>>510465824
This absolutely. Some people who try to be healthy get basic shit like this absolutely wrong.