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Just made a corned beef brine in an Emeril Lagasse non-stick 6 qt saucepan! Is that pan reactive?

I made a brine in this saucepan earlier today, letting it cool within the pan for about 8 hours at room temperature. Is a non-stick pan considered "reactive"? Should I throw out the brine?

asked by Hannah Robie over 2 years ago
4 answers 1309 views
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added over 2 years ago

You are fine. Cast iron or "bare" aluminum you would not be.

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added over 2 years ago

Glass (pyrex) is the best for not transmitting any foreign flavors.

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sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

As long as there's no scratches in your non stick saucepan, its non reactive - so I've always thought!

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added over 2 years ago

Thank you!