What foods/drinks would you NOT prepare in an uncoated aluminum cookpot? Specifically I have a 1.5 qt Mainstays grease dispenser, that comes with a handy strainer and separate lid.
Speaking of dispensing, before answering, let's dispense with the debunked aluminum / Alzheimer's thing.
That said, there are good reasons to avoid aluminum for some things, like highly acidic foods, because it can corrode / pit. I had a nice pair of aluminum loaf pans, and because I forgot this when making a meatloaf that had salsa in the recipe, one of them is now pitted. And having a metallic flavor imparted to your food/drink brings no joy.
So, among common backpacking recipes, meals, and drinks, what should be avoided in such a pot? Specifically I am wondering about (and/or most likely to prepare):
- Ramen (for the sake of this question assume the entire flavor packet is used, even if that's not always the case]
- Skurka's recipes
- instant potatoes (Idahoan)
- Kraft Mac & Cheese
- cowboy coffee
- any other common backpacking or camping food/drink made in a pot (assume I will cook / heat / rehydrate in the pot itself, not a plastic freezer bag)
I have some other pots - 2 stainless (24 oz and 18 oz respectively) and a smaller IMUSA aluminum pot (the 10cm one, I think 22 oz. And I think it's uncoated / un-anodized too). All these are measured to the brim; in practice one usually should only fill 2/3 full or so, to allow stirring, bubbling, or adding of ingredients.
I guess I'm especially curious about the mac & cheese, because with that one, you boil the noodles in a lot more water than you end up with in your bowl. Most of the others, the water you add all ends up in the meal. So for the Kraft, you do need a bigger pot than those other ones I mention above, unless you only make half a recipe or something like that. That's why I'm especially curious about the 1.5 qt Al grease pot. Otherwise I wouldn't mind just bringing the 24 oz stainless one, even at the cost of a few ounces. Stainless is just so easy to get 100% clean, but I don't have one sufficiently large for a full box of mac & cheese. It's barely adequate for a packet of Maruchan ramen, actually.
I understand salty foods and broths aren't great for Al pots either - but can it be adequately mitigated through quickly cleaning it after use? If not I would think Ramen isn't good for them ... but it's such a common meal I'm guessing most folks don't worry about pitting or think that a metallic flavor is imparted. Again, talking un-coated, un-anodized.
Thanks