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?
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You are fine. Cast iron or "bare" aluminum you would not be.
Glass (pyrex) is the best for not transmitting any foreign flavors.
Chops is a trusted home cook.
As long as there's no scratches in your non stick saucepan, its non reactive - so I've always thought!