What is a nonreactive saucepan?

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4 Comments

Peter February 21, 2011
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.
 
innoabrd February 21, 2011
some aluminum, such as calphelon, is meant to be non-reactive. It's annodized and I've used it for years with success.
 
pierino February 21, 2011
Ferrous metal can also alter flavors unless they have an enamel coating. Acids will react with iron pans.
 
Blissful B. February 21, 2011
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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