My Basket ()

  • 4

  • 911


What is a nonreactive saucepan?

Answer »
Phoenix Helix added about 3 years ago

Clay, enamel, glass, or stainless steel. These materials don't react chemically with food. (Aluminum & copper can react, changing the taste & color).


pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Ferrous metal can also alter flavors unless they have an enamel coating. Acids will react with iron pans.

innoabrd added about 3 years ago

some aluminum, such as calphelon, is meant to be non-reactive. It's annodized and I've used it for years with success.


While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 3 years ago

As I understand it, the *reactive* surfaces to avoid are cast-iron, copper and aluminum.

So a high-end stainless steel (such as All-Clad) or an enameled cast iron (such as Le Creuset) is the way to go when cooking with anything overly acidic like tomatoes.

No need to email me as additional
answers are added to this question.