I was curious to know if you are aware of the type of cookware used in the manufacture of Tomato Paste.
Your article was great (on Tomato paste).
I understand it is cooked for several hours to dehydrate the tomatoes.
Any idea if the cookware generally used is Stainless Steel or Aluminum?
As you know, though the evidence is controversial, Aluminum cookware is avoided by informed and careful people (especially when cooking acidic foods like tomatoes) because of the absorption of aluminum (this is exacerbated by a hot and wet cooking environment when done in Aluminum cookware). Tomato paste manufactured in good quality Stainless Steel is completely safe.
Thanks in advance for letting me know.