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What is a nonreactive saucepan?

asked by a Whole Foods Market Customer about 7 years ago

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4 answers 1717 views
9ed12a6a b9d2 4d9d 9def 48ceb8acfccc  phoenix
added about 7 years ago

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

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pierino

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

added about 7 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 7 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.

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Peter

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

added about 7 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.

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