What is a nonreactive saucepan?
Clay, enamel, glass, or stainless steel. These materials don't react chemically with food. (Aluminum & copper can react, changing the taste & color).
pierino is a trusted source on General Cooking and Tough Love.
Ferrous metal can also alter flavors unless they have an enamel coating. Acids will react with iron pans.
some aluminum, such as calphelon, is meant to be non-reactive. It's annodized and I've used it for years with success.
While Peter no longer works for Food52 he still thinks up ways to make the website better.
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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Well played. You deserve a cookie.
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