What is a "nonreactive" pan?

What is a "nonreactive" pan? - Pink and White I M a Little Print Textile

I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan."

In the past, I have used my 1.5 quart All-Clad saucepan without problems.

What sort of pan materials should I avoid?

Similarly, I've seen recipes indicate one should use a nonreactive bowl. I typically use plastic in those cases. Should I be using something different?



Best Answer

Try cooking tomato sauce in a cast-iron pan some time... You'll learn a whole new meaning for "irony".

A non-reactive pan is one that allows you to cook or store acidic foods without dissolving, leaching, or otherwise causing contamination. Good materials for such pans include glass, stainless steel, food-grade plastic, ceramic, porcelain, and hard anodized aluminum. Bad materials include cast-iron, copper, and aluminum.

Plastic bowls should be fine for most purposes, however keep in mind that small scratches in the plastic may harbor contaminants that will be freed by the acid. So clean them well, or switch to glass.




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What are different tools used in food preservation list down at least 5?

Here are the essential items of canning and preservation equipment for the home cook.
  • Canner. An essential piece of gear, a canner preserves food by using boiling water or steam to create an airtight seal inside of a glass jar. ...
  • Mason Jars. ...
  • Canning Recipe Book. ...
  • Food Processor. ...
  • Dehydrator. ...
  • Juicer.


  • What are the methods of food preservation?

    Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.

    What are the advantages of food preservation?

    Advantages of Food Preservation
    • increased shelf-life.
    • decreased hazards from microbial pathogen.
    • decreased spoilage (microbial, enzymatic)
    • inactivation of anti-nutritional factors.
    • ensured round the year availability of seasonal foods.
    • perishable foods that can be transported to far-off distances from the site of production.


    What is the best way of caring for the tools utensils and equipment used during the process of food preservation?

    Key steps:
  • Clean your kitchen utensils in hot water with an antibacterial detergent.
  • When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water.
  • Store your tools in a regularly cleaned plastic or metal box to keep the germs away.





  • More answers regarding what is a "nonreactive" pan?

    Answer 2

    Non-reactive means stainless steel or ceramic-lined; not copper, cast-iron, or aluminum which tend to react with acidic foods in particular. Glass is non-reactive as well (for bowls).

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Ann H, Annushka Ahuja, Annushka Ahuja, Annushka Ahuja