Aluminum Pot/oxidation layer is myth?

[Pilgarlic]

As to whether we need to worry about it I'd give a resounding no. That having been said I never scrub my aluminum kettle. It's UGLY inside and I don't care.

 

[tipicreeper]

I think......
........I'll drink a beer

 

[Tall_Yotie]

Yes. Assuming that the scientists were the expert on the topic, and that they were giving me the best advice they could, based on what they knew. Then yes, I probably would take their advice. Now of course you are giving an outrageous example and I wouldn't expect a scientist to actually say that.

Beautiful reply. Dito on that.


As for the main issue, you might not have run into an issue with your brew without that oxidized layer (heavy one, not the quick return you get from instantaneous air contact). You might NEVER run into issues depending upon the pH of your water and brews. However, it probably does indeed cause issues for others.

I scrub my pot pretty thoroughly every time, and sometimes use a metal dish scrubber. Not steel wool mind you, but still pretty strong scrubbing. I would say it is good to steel wool a pot when you first get it to make sure it is good and clean, and then not go there again.

 

[Opivy]

I did boil water in my new pot from Home Depot and it made a nice dark layer.

I only ask because it's been over 2 weeks and I still haven't cleaned the pot. (it's got some nice crusty dried stuff inside of it)

and i would hate to waste that much propane boiling another 7 gallons in it.

 

[speedy2782]

Research article titled "A simple pre-treatment of aluminium cookware to minimize aluminium transfer to food" from the journal titled: Food and Chemical Toxicology Volume 47, Issue 3, March 2009, Pages 571–577

Results show: "the pre-treatment at 94 °C, which decreases the amount of dissolved aluminium by a factor from 20 to about 60, while the pre-treatment in cold water is ineffective.

This protection of the foil by the pre-treatment is kept during leaching at higher temperature (100 °C)."
and
"The most important feature from Fig. 2 is the drastic hindrance of dissolution by the pre-treatment in near-boiling water. The rate of dissolution of aluminium changes from 5.5 mg m−2 min−1 for no or cold water pre-treatment to 0.13 mg m−2 min−1 for a near-boiling water pre-treatment of 300 min"

Conclusion
We studied the corrosion of alimentary aluminium foils by an aqueous solution of citric acid, simulating the conditions of cooking acidic ingredients as tomato sauce, lemon juice…

Pitting corrosion was detected and can be favored by the presence of precipitates of a secondary phase Al4.01MnSi0.74. The pre-treatment of the foils in boiling (or near boiling) water strongly modifies the passivation layer, giving rise to the growth of a wallpaper of boehmite needles. During a subsequent cooking simulation, this layer inhibits the formation of pits and the main modification is the crystallisation of bayerite.

Our results indicate that for reducing the leachability of aluminium from aluminium cookware into foods and per consequence, also to decrease the daily aluminium intake during the preparation of food, we must boil water in aluminium kitchen utensils (such as pots, pans, and coffee percolators and others) used for cooking the food. Per consequence, the daily aluminium intake will decrease.

The pre-treatment of aluminium utensils for a certain time is very important to protect the public health.

In conclusion, we recommend a change in foods and beverages cooking practices. This could also apply to storage materials.

Hope this helps add some facts to the importance of this practice.
Keep Brewing. Safety First. Fun is a close second.