Sep 27, 2009 #1 E eyewannaknow Assistant Cook Joined Sep 27, 2009 Messages 1 This reciepe calls to use a Non Reacitve Pan What does that mean?
Sep 27, 2009 #2 sparrowgrass Head Chef Joined Jun 29, 2004 Messages 1,819 Location Highest point in Missouri don't use aluminum, use stainless steel, glass, ceramic.
Sep 27, 2009 #3 Andy M. Certified Pretend Chef Joined Sep 1, 2004 Messages 51,412 Location Massachusetts You can use aluminum as long as it's anodized or non-stick coated. Bare aluminum, cast iron and tin are considered reactive. Stainless, non-stick, ceramic, glass and enamel coated cast iron are non-reactive.
You can use aluminum as long as it's anodized or non-stick coated. Bare aluminum, cast iron and tin are considered reactive. Stainless, non-stick, ceramic, glass and enamel coated cast iron are non-reactive.
Sep 27, 2009 #4 R Robo410 Executive Chef Moderator Emeritus Joined Aug 31, 2004 Messages 4,655 Location SE Pennsylvania tin is not reactive for cooking, but long term storing of acidic foods in tinned cans was sometimes a problem years ago. Carbon steel is highly reactive and leaves a very metallic taste with acidic foods. Stainless is fine. Last edited: Sep 27, 2009
tin is not reactive for cooking, but long term storing of acidic foods in tinned cans was sometimes a problem years ago. Carbon steel is highly reactive and leaves a very metallic taste with acidic foods. Stainless is fine.