Well, in the case of one of those pressure cookers, it was all eaten by two people over the course of decades; no doubt in very small doses, but it was still kind of creepy. And of course we’re all getting dosed with magnesium and aluminum all the time from sacrificial anodes in the water supply… I dunno. I brew in glass, and drink from glass, as much as possible.
Thank you for the links!
I can’t speak for pressure cookers, since I don’t use them; just like people are opposed to irradiating food for preservation or cooking with microwaves – because they’re afraid of residual radiation in the food – I’m afraid of eating pressure-cooked food for fear of residual pressure in the food.
Your comment made me go check on my pressure cookers. The 10 year old one is completely smooth and undamaged inside. Phew!
Slow cooker beans are sublime. Pressure cooker beans are great and ready in about an hour and a half, from dry beans to dinner. I luuuuurve my pressure cooker.
I think home grown tomatoes and our acidic water supply were the primary cooker corroders. The giant commercial pots were used to make Italian-American red gravy, aka pizza sauce.
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