In article >,
Becca > wrote:

> Omelet wrote:
> > and why you should never cook in them.
> >
> > This is some really cool information.
> > Both articles explain why the insides of ALL food cans are coated, both
> > Aluminum and Steel:
> >
> > http://www.nd.edu/~ndmag/can1su00.htm
> >
> > Money quote:
> >
> > "To keep powdered metal out of a can's contents, Schmid says,
> > manufacturers spray-coat the inside with a polymer dissolved in a
> > solvent. When the can is heated, the solvent boils away, leaving only
> > the protective polymer coating.
> >
> > The coating not only plasters any microscopic debris to the can wall and
> > away from the food, it keeps the food from interacting with can
> > material, an especially important consideration with steel cans.
> >
> > "Say you've got tomato soup in this steel can. You don't want that
> > acidic soup corroding your can. It would kill your can, and the can
> > would adulterate your food," Schmid says. "It's also why you're advised
> > that when you go camping and you have Spaghettios you don't cook them in
> > the can, because the polymer will degrade and you're going to be eating
> > polymer." (Industry sources tell Schmid that the typical consequences of
> > such a culinary blunder are headaches and constipation.)"
> >
> >
> > http://www.aluminum.org/Template.cfm...&NavMenuID=289
>
> One of my friends, cooks sweetened condensed milk, right in the can on
> top of the stove. Considering these cans are coated on the inside,
> cooking in the can, does not sound like a good idea.
>
> Becca

I've read about that method for carmelizing sweetened condensed milk.
Isn't that for some kind of Mexican recipe?
--
Peace, Om

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