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Jandra wrote:I don't know if my info is outdated or if the bicarb neutralizes it,
Jandra

We put vinegar and bicarb in a plastic container and make volcanos!

You must be able to use vinegar in an aluminium preserving pan - how else do you make chutney. It's a bit scary though - maybe you should think about that shiny new stainless steel one Susie.

Good thinking Batman

Yes you do!

I thought vinegar was a no-no in COPPER preserving pans, which are just for jams. I've no idea what my preserving pan is made from - I suspect stainless steel though. Though when I make jam I usually just use a huge heavy based SS saucepan which is a bit lighter and easier to handle - doesn't have a silly bucket type handle in the way of skimming off scum!

Science to the rescue. Acetic acid DOES react with aluminium to produce Aluminium Acetsomethingorother. However, the vinegar in your preserving pan can't find any aluminium to react with. Raw aluminium, on contact with air, forms a coating of aluminium oxide, and that does NOT react with the vinegar. So, as long as you don't scour your pan with steel wool and then immediately make your chutney, you're protected by that oxide layer.

Don't Panic!

Mike

As I do very little scouring of anything, ever, there's not much risk of that Mike. But, as usual, thanks for the info - it just reinforces my theory that elbow grease is bad for you, not just your elbows

If it's that well welded on, why not leave it? Gives the pan character!






...can I have your old one - I'm sure we could find a use!

I find that soaking things like that in denture tablets work. I burnt my preserving pan and when I put boiling water in and 3 denture tablets, left it overnight, the burnt stuff came off in one lump!! Fabulous!! Also good for cleaning 'bitty' teapots and getting rid of the fusty smell in water containers!