What are some examples of foods that will react with aluminummagnesium pans?

Mostly acidic foods such as egg yokes, artichokes, and some fruits could react with the magnesium/aluminum alloy used in pans.

Aluminium can react with acids in some foods. Some of the Al salts will therefore enter your food.

Aboriginals in Australia did not use pans to cook their food.

You should aviod the use of aluminum pots, pans, and prepware that comes into direct contact with food you are canning. The salts and acids of foods can react with it.

For stirring foods in teflon pans

Because some chemicals can react with the pans. Also, you need a container to transfer chemicals.

No, that's why you can put tomatoes and/or wine and stuff in non-stick pans, because it won't react!

Yes. The turkey should not react with the aluminum.

Foods cooked in pans are cooked by conduction. I think foods cooked in ovens are cooked by convection.

An advertisement for pots and pans that runs on a cooking channel

No, brass is not used to can foods. Brass utensils, pots, and pans will result in dark or discolored pickles and should not be eaten.

You should never cook fruits in an unlined copper pan because if it is an acidic fruit it can react with the copper and can cause poisoning. Copper is a reactive metal. Similarly, it is not wise to store foods in copper pans.

Yes, certain foods may still stick to nonstick pans. Foods with a lot of flour often will.

a person can be severly burned by splashing liquids and/or hot pots/pans

The mineras in the water cling to and react with the metals of the pot. Aluminum pans do this frequently.

The "nonreactive cookware" is cookware that does not react with acidic foods. Acidic foods such as tomatoes or wine can react with uncoated cookware made of copper, aluminum, or cast iron. For example, if you put a tomato sauce in an aluminum pot the color of the sauce can change and the sauce will have a slightly metallic taste. When you are cooking with acidic foods you should use pans that are stainless steel, hard…

Not really as the silicone is the next best when cooking certain foods

Care should be used when removing covers from pans of steaming foods and when uncovering or opening foods heated in a microwave oven.

Because it's cheap and doesn't react with many metals which will be bonded to the surface of the pan itself.

There are many advantages of a microwave. One advantage of a microwave is that it can prepare foods quickly. Another advantage is that there is no pots or pans to clean. Another advantage is foods can be defrosted quickly and easily.

The collective noun for pans is a set of pans.

Either in the microwave or convection oven. Some foods can be reheated on the stove top in pans/skillets.

Water and "Pots and Pans" are two heat conductors in the home..

I think you may mean POTS AND PANS. Those are referring to the different types of cookware you use. Pots are deeper and usually used to boil liquids. Pans are shallow and usually used to fry or grill foods. Pots and pans is a phrase usually used to mean any cookware.

Kitchen pans are made of aluminum rather than silver for several reasons. Aluminum, although reactive, does not react as strongly as silver does. Silver also has a much lower melting point than aluminum and is more expensive.