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What Is a Non-Reactive Saucepan?

Burning Question: What Exactly Is a Nonreactive Saucepan?

The other day, I found myself making a cake that called for a nonreactive saucepan, and I wondered: What exactly does that mean, anyway? Nonreactive cookware is made from ceramic, anodized stainless steel, glass, or nonstick materials.

Often metals can chemically react to heat or various ingredients, altering a food's flavor. For instance, cast iron cookware reacts negatively with high-acid foods like citrus, wine, or tomato sauce. Copper, which is ideal for even heating but very reactive, is often lined with tin to minimize chemical reactions.Even uncoated aluminum pans may oxidize with food, imparting a darker color or metallic taste — although most modern-day aluminum cookware has been covered with a corrosion-resistant oxide coating.

Copper cookware is coated in tin, but tin is a soft metal and scratches off easily, so be cautious when cooking anything acidic or light in color. Do you take precautions when cooking with copper or cast iron cookware?

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GummiBears GummiBears 7 years
So what you are saying is the best cookware to have on hand is cast-iron and glass?
Food Food 7 years
Beth MI, it tends to become nonreactive over time, especially when seasoned. But a nonseasoned, uncoated cast iron pan may have chemical reactions with high-acid foods.
Spectra Spectra 7 years
The only time I really worry about it is when I'm making a tomato-based sauce because I'm worried the acid will start to eat at the metal.
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