🔕 🔔
Loading…

My Basket ()

All questions

What is a nonreactive saucepan?

asked by a Whole Foods Market Customer almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1686 views
9ed12a6a b9d2 4d9d 9def 48ceb8acfccc  phoenix
added almost 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).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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

added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

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

added over 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.