414782 Mon Jun 25 00:26:11 -0700 2007 3 41 Cookware 0 2690592 I grill (poach really) salmon in an Asian-inspired orange/lemon sauce in an aluminum foil "boat." I'm wondering if I should be using something other than aluminum (just how much aluminum is leaching into the food?) with all this citric acid. I'm looking for recommendations; the only thing I can think of to use on the grill is an iron skillet. Any other helpful suggestions are greatly appreciated as I just don't think I can do the aluminum foil thing anymore! Mon Jun 25 00:26:11 -0700 2007 61553 vicsailgarden 1 2690618 If you're thinking about using a cast iron skillet, don't. Acid is going to destroy it. What you're looking for is a non-reactive cooking metal such as steel. I was always under the impression that it was ok to cook acid with aluminum but I'm probably wrong. Why not layer a piece of parchment paper on top of the foil and fold it into the boat? that way the parchment will protect the acid from reacting with foil but you have aluminum conductivity as well as shaping ability. Mon Jun 25 01:15:00 -0700 2007 2690592 58855 digkv 1 2692874 The aluminum hysteria has been disprooved but if you continue to be worried get Reynolds non-stick foil. The side that touches the food has been treated so that the aluminum does not touch the food. Mon Jun 25 15:08:19 -0700 2007 2690592 10285 Candy 1 2695563 If you haven't noticed any pitting of the foil after cooking, or a metalic taste, you probably haven't had any significant leaching. The acid isn't that strong, and the length of cooking time is not long. paulj Tue Jun 26 10:06:55 -0700 2007 2690592 12139 paulj