Marinating food in an aluminum pan is generally safe to do for short periods. Aluminum is a common material used in cookware, including pans and baking dishes. However, there are a few considerations to keep in mind when marinating in an aluminum pan:
Short marinating times: If you plan to marinate the food for a short period (a few hours), using an aluminum pan should not pose any significant risk. The acidic nature of marinades (which may contain ingredients like vinegar, citrus juices, or wine) can cause a small amount of aluminum to leach into the food. While this is generally considered safe for short marinating times, it's best not to leave the food in contact with aluminum for extended periods.
Avoid storing acidic food: If you have leftover marinated food and plan to store it for an extended period, it's better to transfer it to a different container. Avoid storing highly acidic foods, like tomato-based marinades, in aluminum containers for a long time as prolonged exposure to acid may lead to more significant aluminum leaching.
Use non-reactive containers for long marinating times: If you plan to marinate food for an extended period, especially if the marinade is acidic, it's better to use non-reactive containers such as glass, ceramic, or stainless steel. These materials do not react with acidic ingredients and are considered safer for prolonged contact with food.
Be cautious with very salty marinades: Highly salty marinades may also cause a reaction with aluminum over extended periods. Again, if you're marinating for a short time, this is not a significant concern.
In summary, while marinating in an aluminum pan for short periods is generally safe, it's a good idea to use non-reactive containers like glass or stainless steel for marinating food for extended periods, especially if the marinade is highly acidic or salty. If you're unsure, follow best practices for marinating, and always consult specific guidelines or recommendations for the recipe you're using.