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

Chutney should be made in a nonreactive pan.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

bugbitten added 11 months 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.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

ChefOno added 11 months ago

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

http://www.finedininglovers...

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content