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Old 04-06-2009, 02:35 PM   #1
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Need to know right away. What's non-reactive?

what is a non-reactive pan and how can i tell. my salsa recipe calls specifically for non reactive pan.

thanks

babe

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Old 04-06-2009, 02:38 PM   #2
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Stainless steel, anodized aluminum and non-stick coated pans are non-reactive.

Cast iron, tin lined and plain aluminum are reactive.

Highly acidic ingredients can react with reactive metals to produce an off flavor and color in foods.
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Old 04-06-2009, 02:39 PM   #3
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Quote:
Originally Posted by babetoo View Post
what is a non-reactive pan and how can i tell. my salsa recipe calls specifically for non reactive pan.

thanks

babe
stainless steel
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Old 04-06-2009, 02:44 PM   #4
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IMO, REactive pans would include worn out tin lined copper, cast iron (non coated), and raw aluminum. Any coated pan (Teflon, enamel, anodized aluminum, tin lined), or SS would also be non reactive. Acids, such as tomatos, can react with some metals and produce off tastes and/or colors, or slightly poisonous chemicals.
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Old 04-06-2009, 02:48 PM   #5
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Originally Posted by Andy M. View Post
Stainless steel, anodized aluminum and non-stick coated pans are non-reactive.

Cast iron, tin lined and plain aluminum are reactive.

Highly acidic ingredients can react with reactive metals to produce an off flavor and color in foods.
I got in right behind you. Similar answer except for tin lined. The tin is there as it is non reactive.
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Old 04-06-2009, 02:58 PM   #6
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thanks everyone for the prompt answers. that helps a lot. now gotta get going on the salsa
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Old 04-06-2009, 03:02 PM   #7
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thanks everyone for the prompt answers. that helps a lot. now gotta get going on the salsa
happy cooking!! and yw
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