View Full Version : Newbie learning the ropes about Foster's can pots.
I have been doing my homework, and just came across this thread in my research. This might be helpful to any other new folks ,who were considering making their own cooking kit.
http://www.whiteblaze.net/forum/archive/index.php/t-43850.html
Thread: Beer Cans being used as cooking pots. (http://www.whiteblaze.net/forum/showthread.php/43850-Beer-Cans-being-used-as-cooking-pots)
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12-05-2008, 17:05
#1 (http://www.whiteblaze.net/forum/showthread.php/43850-Beer-Cans-being-used-as-cooking-pots?p=735070&viewfull=1#post735070)
zelph (http://www.whiteblaze.net/forum/member.php/9301-zelph)
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http://www.whiteblaze.net/forum/images/icons/icon1.png Beer Cans being used as cooking pots.
Here is some recently gathered information concerning the use of DIY beer cans as cooking pots.
Re: Plastic Lined Beer Cans as Pots (http://www.bplite.com/viewtopic.php?f=38&p=12521#p12521)
http://www.bplite.com/styles/prosilver/imageset/icon_post_target.gif (http://www.bplite.com/viewtopic.php?p=12521#p12521)by dlarson (http://www.bplite.com/memberlist.php?mode=viewprofile&u=235) on Fri Dec 05, 2008 4:28 pm
OK, here's what I know.
Pretty much any beer can is going to have an interior coating over the aluminum (http://www.epa.gov/ttn/atw/coat/mcan/pic-can.pdf) (pg. 26).
Preliminary Industry Characterization:
Metal Can Manufacturing--Surface Coating wrote:Waterborne coatings contain a polymer or resin base, water, and organic solvent. The
organic polymers found in water-based coatings include alkyds, polyesters, vinyl acetates,
acrylics, and epoxies, which can be dissolved, dispersed, or emulsified. The water acts as the
main carrier or dispersant, while the organic solvent aids in wetting, viscosity control, and
pigment dispersion.
...
Beverage can manufacturers use waterborne coatings extensively. Waterborne coatings
are used for 2-piece beverage can base coats, overvarnishes, inside sprays, and rim coats.
The interior coating of a beer can is not developed to withstand boiling water (http://www.epa.gov/ttn/atw/coat/mcan/pic-can.pdf) at 212 degrees (pg. 29).
Preliminary Industry Characterization:
Metal Can Manufacturing--Surface Coating wrote:In general, coatings must exhibit resistance to chemicals, flexibility, and adhesion to
the metal surface. Coatings for beer and certain beverage cans must be able to survive an
aqueous pasteurization cycle of 20-30 minutes at temperatures ranging from 140F to 160F
Heating plastics promotes leaching (http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080527/BPA_testing_080528/20080528/) of toxins into the food.
Studies have shown when cans are heated in the manufacturing process, BPA leaches out of the linings. Foods are first sealed in cans and heated to kill bacteria in the food. Cans are heated to temperatures between 116 C and 121 C, and the length of time varies according to the type of food.
...
Note: This testing also included two beer cans and found they leached between 8 and 9 parts per billion of BPA. As well, a can of apple juice leached 18 parts per billion.
Ziploc freezer bags do not leach toxins (http://www.care2.com/greenliving/safe-plastics-for-lunchboxes.html) so freezer bag cooking is OK (FAQs Page). And since Ziploc may be biased, here's a second resource stating that Polyethylene bags are safe (http://www.care2.com/greenliving/safe-plastics-for-lunchboxes.html).
My conclusion is that boiling water in just about any aluminum can is unsafe. If the makeup of the internal coating of Heineken 24oz cans can be determined and the coating is of safe materials that's great. But until then it is logical to assume that there is no difference between the Heineken 24oz cans and most other aluminum cans.
Freezer bag cooking, in contrast, is safe until proven otherwise.
............
epilektric
Edit Note: you can see the entire thread by clicking on the little white box in the upper left corner of this post next to Dlarson
Foster's cans have flat bottoms and ridges (http://www.woodgaz-stove.com/foster-ridgeline-cans.php)
Thank you zelph for this invaluable information.
Probably every bit of information that you could ever need about thru hiking the AT is at your fingertips here. I am kind of fumbling my way through it for now, but eventually I will find out how to negotiate this site in a more effective way.
MuddyWaters
08-31-2015, 23:21
Well, you do a few boils with a new pot and most of that accessible bpa in the lining is leachef out and gone.
Here is additional info from my website:
Concerns for BPA in food cans (http://www.bplite.com/viewtopic.php?f=38&t=5176#p41401)http://www.bplite.com/styles/prosilver/imageset/icon_post_target.gif (http://www.bplite.com/viewtopic.php?p=41401#p41401)by zelph (http://www.bplite.com/memberlist.php?mode=viewprofile&u=53) » Tue Dec 06, 2011 10:28 pm
This is old news(2004) but good for review. I highlighted some facts that were interesting to me:
http://www.ncbi.nlm.nih.gov/pubmed/15712526
Food Addit Contam. 2004 Oct;21(10):1015-26.
Migration of bisphenol A from can coatings--effects of damage, storage conditions and heating.
Goodson A, Robin H, Summerfield W, Cooper I.
SourcePira International, Leatherhead, Surrey, KT22 7RU, UK.
Abstract
Bisphenol A (BPA) is an important monomer used in the manufacture of epoxy resins for internal food can linings. Experiments were conducted to investigate the effects of different storage conditions and can damage on the migration of BPA to foods. These experiments were conducted in a systematic fashion by filling empty epoxyphenolic coated cans with four foods: soup, minced beef, evaporated milk and carrots and a food simulant (10% ethanol). Filled cans of each food type or simulant were then sealed and processed using appropriate conditions, before storage at three different temperatures: 5 degrees C, 20 degrees C and 40 degrees C. For each of the storage regimes, 50% of the cans were dented to establish if this would lead to increased BPA migration. Cans were removed from these stocks at intervals of 1, 3 and 9 months storage at 5 degrees C and 20 degrees C or 10 days, 1 and 3 months at 40 degrees C. Some initial problems of heterogeneity between samples was overcome by determining the amount of BPA in food as well as in the can lining. It was found that 80-100% of the total BPA present in the coating had migrated to foods directly after can processing by pilot plant filling with food or simulant, sealing and sterilization. This level was not changed by extended storage (up to 9 months) or can damage, indicating most migration was occurring during the can processing step. There was no noticeable difference, in this respect, between the different foods or the food simulant. Analysis of control samples (foods fortified with approximately 0.1 mg kg(-1) BPA and contained in Schott bottles) showed that BPA was stable under both processing and storage. Experiments were also conducted to investigate the potential effects, on the migration of BPA from can coatings, of cooking or heating foods in the can prior to consumption. Food cans were purchased and the food either cooked or heated in the can. BPA was analysed prior to and after the heating/cooking process. It was concluded from the results that there were no appreciable differences in the BPA level before and after cooking or heating.
PMID:15712526[PubMed - indexed for MEDLINE] Publication Types, MeSH
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So the good news is:
It was found that 80-100% of the total BPA present in the coating had migrated to foods directly after can processing by pilot plant filling with food or simulant, sealing and sterilization. This level was not changed by extended storage (up to 9 months) or can damage, indicating most migration was occurring during the can processing step. There was no noticeable difference, in this respect, between the different foods or the food simulant. Analysis of control samples (foods fortified with approximately 0.1 mg kg(-1) BPA and contained in Schott bottles) showed that BPA was stable under both processing and storage. Experiments were also conducted to investigate the potential effects, on the migration of BPA from can coatings, of cooking or heating foods in the can prior to consumption. Food cans were purchased and the food either cooked or heated in the can. BPA was analysed prior to and after the heating/cooking process. It was concluded from the results that there were no appreciable differences in the BPA level before and after cooking or heating.
Who was it(WB Member) that came up with the first Heineken beer can pot? First to come up with the right answer gets a FREE Fancee Feest stove. Tell me what stove was used with it and get a FREE Venom upper Stove.
Who was it(WB Member) that came up with the first Heineken beer can pot? First to come up with the right answer gets a FREE Fancee Feest stove. Tell me what stove was used with it and get a FREE Venom upper Stove.
Was it Sgt Rock?
Who was it(WB Member) that came up with the first Heineken beer can pot? First to come up with the right answer gets a FREE Fancee Feest stove. Tell me what stove was used with it and get a FREE Venom upper Stove.
And for a stove a tin from a tea light candle?
SouthMark
09-09-2015, 08:17
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