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.
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