Hi Doc, I've heard that, when you're cooking cruciferous vegetables such as cabbage, you're not supposed to use aluminum utensils. Why is that?
Yes, apparently that is true: something in the aluminum reacts with the cabbage and, not only discolours it, but can alter the taste too. Yuck. So, don't use aluminum on your cabbage. In fact, if you'll pardon a bit of soapboxing here: don't use aluminum utensils or pans at all. Stainless steel: sure. Cast Iron: absolutely. Aluminum: why bother?