lasagna in disposable aluminum tray... myths?

[Anonymous]

I made lasagna in aluminum loaf pans and froze it.
Two months later, tonite, we cooked one in the oven.
It tastes so metallic neither of us could eat.
Waste of time and ingredients.
Will never do it again!
Off to buy some dishes I can cook and freeze in, with lids!
Also economical enough that I won’t cry if they don’t get returned.

[Anonymous]

I have lasagna sitting in a disposable aluminum pan right now that I just got out of the freezer. The foil on top as well as the aluminum pan have holes in them. That is why I’m here search to see if I should just throw out the lasagna.
People saying that this doesn’t or scant happen dont know what they are talking about. It is completely fine for short term usage though.

[Anonymous]

Are you taking the lasagna somewhere? If not, just use a glass Pyrex dish or ceramic fish. Better for the environment

[Anonymous]

My mother brought me up never to leave something in an aluminum pan - you could cook it in the pan, but you should store it after the meal in something nonaluminum.

I assume she was taught this by her mother. I think they thought it affected the taste. My grandmother was one of the world’s great cooks, so there’s that.

[Anonymous]

Myth

[Anonymous]

Anonymous wrote:My mother brought me up never to leave something in an aluminum pan - you could cook it in the pan, but you should store it after the meal in something nonaluminum.

I assume she was taught this by her mother. I think they thought it affected the taste. My grandmother was one of the world’s great cooks, so there’s that.

I should add that I think this applied mostly to acidic (e.g., tomato-based) dishes.

[Anonymous]

Yes, the acidity of the tomato sauce will cause oxidation and you will be able to see the black on the top of the lasagna.

[Anonymous]

If you had dissimilar metals, even two different alloys of aluminum, and an acid, you could get some galvanic action that would break down the aluminum. A sheet of foil by itself isn't a problem. A sheet of foil wrapped over a stainless steel tray of lasagna, is a battery.

Outside of that, even though aluminum is an extreme reactive metal, it forms a tough protective oxide layer. However, it could be scratched and expose raw aluminum to whatever you are cooking. I wouldn't whisk/mix anything in aluminum.

[Anonymous]

I've honestly have to say that this has never crossed my mind.

[Anonymous]

Had a catering job in college and personally witnessed bbq/spicy meatballs eat through a foil covering.