h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Goodday,
I'm John from Australia, and I was looking up recipes for pickled onions and came across one on h2g2 which sounds O.K. (How to Make Perfect Pickled Onions - http://www.bbc.co.uk/dna/h2g2/A655535)

I, however, have a big problem with the instructions insofar as they warn me against using steel or iron pots and instead suggest aluminium.
All of the advice that I have previously obtained, from diverse sources, has warned against aluminium. Please help!!!

My other question is: - Notwithstanding the discussion above, IS STAINLESS STEEL O.K., and if so what GRADE / TYPE is suitable?

Thanking you all in anticipation,
John

Hi

I do a fair amount of cooking, and have strong objections to using aluminum for any food preparation.

Never done pickled onions, but have pickled gherkins!

The article warns about iron and copper, but I don't see where it mentions stainless steel, which, along with enameled cookery, would be my choice, because both are non-reactive.

Not sure about the grade or type thing, but I expect a good quality, thick stainless steel pot, with a decent heavy bottom would do nicely.

Now some onion-picking guru is bound to show up and expertly refute everything I've said...

yeah. aluminium and acidic foods is a no no.

the old women who used to make preserves used to use ceramic coated pots. you still see those in markets.

what was the reason for not using staineless steel? seems not to make any kind of sense.

I recently got rid of all my aluminum cookware. Don't fancy taking an added risk of getting Alzheimers. When I made pickled onions once I used big glass canisters.

like she said, enamaled. not ceramic. tho they might be the same at some level...

why do words pop in and out of ones head?

>>why do words pop in and out of ones head?<<

Wherever else should one expect them to?

Traveller in Time fixing words to the screen
"I agree with the negative advise for aluminium, use enamel, ceramic or glass pots specially when preparing acidic food.

We should have a word with Shazz, she seems to be the expert . "

As said I wouldn't use alluminium anymore, however stainless steel seems inert and ok and to be honest the grade wouldn't seem important enough to buy a special pan, just use the pans you have already.
My dad used to boil up spices in vinegar so expect a smelly kitchen while doing it!
I don't know about where you live but in UK ready spiced vinegar is available which I have used and is ok, however your version sounds more fun and flexible. The ready spiced vinegar comes in a jar with a wide neck designed for pickling so good if jars aren't available, and reusable of course.

Stainless steel is absolutely fine and, as mentioned above, any pan with a reasonably thick base would be good.

Way back when, aluminium was an accepted medium for cooking pans and all mine where made of it. I do agree that there are now concerns about its safety and most modern pans are made of steel.

So, use a good quality stainless steel pan or, even better, an unchipped enamel one.

This question was concerned purely with how to boil the vinegar - glass jars should be used to store the pickled onions and these are explored fully in the entry.

shazzprme

Traveller in Time Reported and updated
"< F47997?thread=5156473 > "