What is a non-reactive pan?!
making pickles for the first time!. recipe says to use a non-reactive pan!. i'm assuming that is because of the vinegar!?
my cookware is non-stick anodized aluminum!. kind of like calphalon with a no stick coating!. would this be alright to use!?Www@FoodAQ@Com
my cookware is non-stick anodized aluminum!. kind of like calphalon with a no stick coating!. would this be alright to use!?Www@FoodAQ@Com
Answers:
That is probably ok!. Sometimes acid will react with metal pans, but since yours is coated it will work okWww@FoodAQ@Com
One should throw away all their aluminum pans since it has been proven that the aluminum leeches into just about everything you cook in it and causes slow aluminum poisoning which mimics the symptoms of Alzheimer's Disease!.(This part is from me)
Reactive Pan - is one made from a material that reacts chemically with other foods!. Aluminum and copper, metals that conduct heat extremely well, are the 2 most common reactive materials used to make in cookware!.
Lightweight aluminum, second only to copper in conducting heat, reacts with acidic foods, imparting a metallic taste, and can discolor light-colored soups and sauces, especially if you stir them with a metal spoon or whisk (it is a very soft metal)!. For that reason, you should neither cook nor store light-colored foods in aluminum cookware!. Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration!.
Most copper pots and pans are lined with tin to prevent reaction!. However, tin is a very soft metal, so it scratches easily and then exposes foods to the copper underneath!.
Non-Reactive Pan: When a recipe calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel!. Stainless steel is the most common non-reactive cookware available!. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel!. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity!.
Glass cookware is non-reactive and although it retains heat well it conducts it poorly!. Enamelware is non-reactive as long as the enamel is not scratched or chipped!. Cast-iron is considered reactive; however, we have to say that our extremely well-seasoned pans seem to do fine with tomato sauce and other acidic foods as long as they do not stay in contact with one another for extended periods!.Www@FoodAQ@Com
Reactive Pan - is one made from a material that reacts chemically with other foods!. Aluminum and copper, metals that conduct heat extremely well, are the 2 most common reactive materials used to make in cookware!.
Lightweight aluminum, second only to copper in conducting heat, reacts with acidic foods, imparting a metallic taste, and can discolor light-colored soups and sauces, especially if you stir them with a metal spoon or whisk (it is a very soft metal)!. For that reason, you should neither cook nor store light-colored foods in aluminum cookware!. Anodized aluminum has a hard, corrosion-resistant surface that helps prevent discoloration!.
Most copper pots and pans are lined with tin to prevent reaction!. However, tin is a very soft metal, so it scratches easily and then exposes foods to the copper underneath!.
Non-Reactive Pan: When a recipe calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel!. Stainless steel is the most common non-reactive cookware available!. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel!. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity!.
Glass cookware is non-reactive and although it retains heat well it conducts it poorly!. Enamelware is non-reactive as long as the enamel is not scratched or chipped!. Cast-iron is considered reactive; however, we have to say that our extremely well-seasoned pans seem to do fine with tomato sauce and other acidic foods as long as they do not stay in contact with one another for extended periods!.Www@FoodAQ@Com
No, the acid in the vinegar will etch into its surface!. You will need either stainless steel, or maybe corningware - pyrex glass will also work!.Www@FoodAQ@Com