Originally Posted by rohanski
OK, SWMBO has spoken and she make sense for once. She says aluminum is not as durable and scratches easy. She also says that you can't cook high acid foods in it. She did say that they also use some aluminum and it does transfer heat better which we all knew.
My SS pots have an aluminum sandwich bottom so I have the best of both worlds until one of you shoots me down on that. SS just costs a few more bucks.
SWMBO has spoken!
SS reacts with low PH too, maybe not as much as AL. Besides, you're making beer in it, not storing hydrochloric acid.
Scratches don't really matter, because you're using it for boils which kills everything. My AL pot, as with most AL pots, is atleast 1/4" thick, much thicker than you'll see any SS pot so durability isn't really a problem. Scratching only matters on enamel coated pots.