My old aluminium kadai left a metallic taste in my tomato curry only once, when I truly forgot and let it sit empty on the flame too long, bhulaiya heat! So I believe it can happen, but in our daily *masala* cooking, the heat is gentler. My stainless steel pot from my dowry has never whispered a change in taste, even for my sour *ambat* dishes. That gives me peace while stirring.
#food
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