Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Aluminum (b) is also an excellent heat conductor used for saucepans, sauté pans, and casseroles. Aluminum cookware is often coated with a layer of stainless steel or nickel to prevent a negative reaction (a metallic taste and color change) when used with acidic substances. Never cool any sauce or soup in an unlined aluminum pot, as it will affect the color and taste and can cause the product to become toxic.