Andy M.
Certified Pretend Chef
VeraBlue said:...Where do you come by that information? Since I've seen it happen so often, with so many types of pans, I always assumed it was the tomatoes...
Robert Wolke, a professor of chemistry, has taken it upon himself to write a couple of books that explains or debunks popular cooking myths and situations.
What Einstein Told His Cook (1 & 2) address these issues. The holes in the aluminum answer came from there. Not being a chemist, I have to depend on others for help.
I'm surprised it happens for you with non-metallic pans. Maybe your marinana is made with plutonium!