🔔
Loading…
🔎

My Basket ()

All questions

Is it safe to make chutney in a Mauviel copper preserves pan? I wonder about the acidity reacting with the unlined copper. ;o)

But then, I wonder if the amount of sugar used in the chutney might make a difference. I made a blueberry chutney the other day that had a fair bit of vinegar, but also quite a lot of sugar, for a chutney, that is. (It seemed almost like a sharp jam, when all was said and done.) What do you think? Thanks, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 3 years ago
3 answers 1647 views
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 3 years ago

Chutney should be made in a nonreactive pan.

E6f5e079-1551-4472-bc70-dcc35a71edc2--110
added about 3 years ago

I agree that you could be risking both your chutney and a fine pan. It may not happen right away, but think of those blue-green stains you seen in sinks -- thanks to small amounts of acid in the water supply flowing through the copper pipes.

A9f88177-5a41-4b63-8669-9e72eb277c1a--waffle3
added about 3 years ago


It doesn’t take much acidity to leach copper from the pot. Or salt for that matter.

http://www.finedininglovers...