« on: 22/10/2010 23:43:30 »
Aluminun/aluminium is similar. It's so highly reactive, it very rapidly forms a layer of oxide on it's surface that protects the underlying metal.
Is this why aluminum cools so quickly that you can pick it up after it has been in an oven? (Don't try this, I will say I do it all the time and I don't get burned from the aluminum, but the food in the aluminum or the oven itself may burn you)