explain why the acid in the food does not react with the aluminium
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The surface of aluminium is coated with a thin protective layer of oxide at ordinary temperature which prevents the metal from further corrosion. Thus, food adds do not attack aluminium and food can be safely cooked in such vessels.
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When aluminium is placed in an acid it may initially appear not to react. This is because a layer of aluminium oxide forms on the surface of the aluminium due to prior reaction with the air and acts as a protective barrier. ... The hydrochloric acid quickly turns a dull grey colour as aluminium chloride is formed.
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