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Article: FOR WORRY-FREE COOKING, USE NON-REACTIVE PANS.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 15, 2003
CopyrightCOPYRIGHT 2003 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q: Emeril's recipe for pickling liquid says to use a non-reactive saucepan. What is that? Thank you. -- Linnea L., Crestline, Calif.
A: Non-reactive cookware is anything made of a material that does not react chemically to food cooked in it. Stainless steel is the most common material used to make non-reactive cookware. (Editor's note: Tempered glass pans, those with nonstick coatings and porcelain-on-steel are other examples of non-reactive cookware.)
Cookware made of aluminum, cast iron or copper can react with acidic foods, such as tomatoes or vinegar, giving them a metallic taste. If cooked long enough, it will discolor the food. Other foods can be ...