Jaybird180
Final Approach
Thinking of purchasing a bread making machine for....making bread, obviously.
Most of the pans that come with the machine are an aluminum alloy and some employ Teflon. We've since dispensed with our aluminum and Teflon cookware. We favor Stainless Steel, glass and lastly ceramic.
It got me thinking...(it's been awhile since I've been in HS Chemistry) but is there any risk of aluminum ions debonding under convective heat and thereby transferring to the bread?
Anyone have a recommendation of a machine that doesn't contain either material? Only one we have found thus far is made and distributed in the U.K. only, American standards do not appear to be as concerned with "trivial" things. (/sarcasm)
Most of the pans that come with the machine are an aluminum alloy and some employ Teflon. We've since dispensed with our aluminum and Teflon cookware. We favor Stainless Steel, glass and lastly ceramic.
It got me thinking...(it's been awhile since I've been in HS Chemistry) but is there any risk of aluminum ions debonding under convective heat and thereby transferring to the bread?
Anyone have a recommendation of a machine that doesn't contain either material? Only one we have found thus far is made and distributed in the U.K. only, American standards do not appear to be as concerned with "trivial" things. (/sarcasm)