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?

  • 1681 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Chef Lisa
Chef Lisa March 10, 2014

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

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan March 10, 2014

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

Review our Code of Conduct
Don't send me emails about new comments
sexyLAMBCHOPx
sexyLAMBCHOPx March 10, 2014

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

Review our Code of Conduct
Don't send me emails about new comments
Hannah Robie
Hannah Robie March 10, 2014

Thank you!

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52