Tip of the Day: 26.07.2019
Be careful not to store foods in pots or cans, because the metals (with the exception of stainless steel) will react with the foods inside. Iron darkens foods. Copper turns them green. (Although while unappealing, neither effect is bad for you.) In a matter of days, aluminium (which means most pans that aren’t stainless steel) or aluminium foil can impart a metallic taste, especially acidic foods like tomatoes. We like to keep leftovers in thick glass bowls and jars, and if necessary cover with beeswax wrap.