It is not common for Italians to cook their pasta in aluminum pans. In traditional Italian cooking, pasta is typically cooked in large pots made of stainless steel or other materials like enameled cast iron.
Aluminum pans are more commonly used for sautéing, frying, or preparing certain sauces in Italian cuisine. Aluminum pans are valued for their excellent heat conductivity, which allows for quick and even heat distribution. This can be advantageous for certain cooking techniques where precise temperature control is important.
However, when it comes to cooking pasta, the preferred choice for Italians is typically a large pot made of stainless steel. Stainless steel pots are durable, easy to clean, and can handle the high heat required for boiling water and cooking pasta. They are also non-reactive, meaning they do not interact with acidic ingredients in the sauce or affect the flavor of the pasta.
It's worth noting that aluminum cookware has been associated with health concerns in some studies, particularly when highly acidic foods are cooked in them. While the evidence is not conclusive, some people prefer to avoid prolonged contact between acidic foods and aluminum cookware to minimize the potential for aluminum leaching into the food.
In summary, Italians generally choose stainless steel pots for cooking pasta due to their durability, non-reactivity, and ability to handle high heat. Aluminum pans are more commonly used for other cooking purposes in Italian cuisine.