feedthebear

Recipes 

They also make stainless steel fryers. More expensive, harder to find.

Personally, I have mixed feelings on the whole aluminum thing. When it comes to cooking in general, I prefer anodized aluminum or stainless steel to plain aluminum.

The only time I’ve ever really seen aluminum come off a pot is when I scrubbed it with steel wool while washing. I don’t use steel wool when I cook.

I think you have to be using something really acidic or be scraping really hard with something really hard to free up a significant amount Aluminum into what you are cooking. Coke has a pH of 4 and no one worries about the health risks associated with drinking it from an aluminum can. And yet, people talk about the health risks of cooking tomato sauce in aluminum, but it has a pH between 4.3 – 4.5.

I’m not saying you can’t get aluminum into it. I’m not saying aluminum in your food can’t harm you. I just think the risk is small.

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Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

Waldo

Recipes 

You should season aluminum pots by boiling plain old tap water in them for 30 minutes, you'll know you did it right if you have a nice gray/black color to the inside of the pot. Then don't scrub it with anything abrasive.

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Life is to short and the liver can only handle so much, so why waste it on bad beer.

Bobby_M

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Recipes 

Without getting into an aluminum debate, I was actually suggesting Todd buy the fryer, keep the burner, sell the aluminum pot, and use his existing modified keg for the pot.

Bobby

Todd

Recipes 

yeah guys, I'll have to check into this. Thanks

Spyk'd

Recipes 

Not sure if you have Academy near you, but check this out:

Fryer

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Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale