Originally Posted by Constance
Your milk wasn't sour was it? I can't imagine that aluminum would have made it taste sour. Did you scrub the new pot thoroughly before using it?
Good thought Constance! Funky ingredients will give you funky results regarless of the pot its cooked in.
Aluminum in the "core" on the bottom of a stainless steel pot will not be a problem. The aluminum is totally isolated from the food - it's a stainless steel pot with an aluminum disk stuck on the bottom for more even distribution of the heat. The aluminum does not come in contact with the food.
It sounds like you may have used a regular standard professional-kitchen aluminum pot. I can't think of anything acetic enough in a chicken pot pie filling that would have caused it to go "sour" during the cooking ... brand doesn't matter ... but storing it overnight in aluminum could definately have caused it to pick up a "funky" flavor.
I would suggest checking with a restaurant supply house in your area and get plastic food grade storage containers for your overnight storage. My personal preference is clear Polycarbonate plastic made by Cambro (that's what I use because it doesn't stain), although Polyethylene should work just fine - and is a bit cheaper (about 1/2 the price).