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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 5 years ago

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3 answers 2763 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Chutney should be made in a nonreactive pan.

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E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added about 5 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.

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


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

http://www.finedininglovers...

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