Anybody know why this is?

[okie sawbones]

I was reading instructions of a sausage recipe and it states, "Do not use metal containers or bowls for mixing." WTF?

 

[chef k-dude]

The problem is people know very little about "metals". A web search brings up articles (I think most of them are AI generated these days) key-wording "metals and dont use metal for marinating", etc. But those articles mostly tell you "stainless steel" is OK to use. There's how you know either people dont have a clue about "metals"...or AI doesn't have a clue...because stainless is metal! Some people have a real freak out about aluminum...pans, foil, all of it. Some sort of aluminum poisoning they believe. Restaurants do and have been cooking in huge aluminum pots for a very long time.

Stainless is OK to use but I would avoid it if I can with anything that has acid, like fruit juices or vinegar...even salt, not an acid but can react with metal. Stainless is not going to have the same reactions as bare steel, cast iron, aluminum, etc. but there is still some electricity that will happen in reaction to salt and acids. I mean actual electricity, like science class or doing home experiments. There is literally electricity, super low voltage and not noticeable to the eye or hands, but its there. This could affect the flavor of some things but isn't harmful.

I try to use glass with stuff like marinating meat or any meat with seasoning that needs to sit for a significant amount of time. I DO have a big old-school canning pot that is enameled steel that I keep and only use for mixing boudin because nothing else I have is big enough for the batch. Being enameled, it is protected against direct contact with the steel though.

 

[DougE]

I was reading instructions of a sausage recipe and it states, "Do not use metal containers or bowls for mixing." WTF?

Aluminum can react with some ingredients, but stainless steel is fine. Be kind of hard to stuff sausages otherwise since the cans on the stuffers are stainless.

 

[forktender]

I was reading instructions of a sausage recipe and it states, "Do not use metal containers or bowls for mixing." WTF?

Sam's club has various sizes of Cambro's and meat lugs for a smidge over $20, they come in pairs or three's. I like the size that restaurants use as dirty dish lugs, they are normally gray or white. The ones at Sam's come with lids most of the time, but not always.
Although, I have a huge S.S. bowl that I mix stuff in as well.