Non reactive pan what does it mean

There is really no single metal that is perfect for all foods, so it's best to buy different pieces to suit different needs cast iron for skillets, copper for saute pans, etc. If you do buy a cookware set, your best all-around option is stainless steel-lined aluminum. Nonreactive Pans. Reactive vs. February 13, Save Pin More. Q: What is the difference between a reactive and a nonreactive pan?

Comments 4 Add Comment. Martha Stewart Member. June 3, Actually cast iron is relatively a poor heat conductor, but is known for its heat retention.

Although they are easily available and convenient to use, the reaction can result in an odd, metallic taste to seep into your food. Above all, a reactive pan can easily get discolored. Reactive cookware can be found in almost every kitchen. Even when the metals are excellent heat conductors, they are quite reactive. A cast-iron pan is commonly used in many households. If you were to cook a vinegar-based sauce, the metal will react with the food. However, cast-iron pans are the least reactive in this list.

This is because cast-iron skillets are always seasoned with cooking oil. Much like nonstick cookware, this oily coating prevents the metal from reacting. It can also withstand high temperatures. Copper can react with acids as well as oxygen when heated.

You should not cook acidic foods otherwise they might just catch the awful metallic taste. Aluminum pots and pans are generally considered to be safe.

It tends to react with acidic foods. As a result, this will ruin both your cookware and the food. Aluminum does conduct heat very well. You should also avoid fruit juices, ingredients with citrus, and vinegar. Aluminum pans are highly reactive. They can alter both the color and the flavor of the food. They are totally safe and convenient to cook just about any food. However, when it comes to reactive cookware, you have to practice some precautions.

All fruits, especially citrus fruits, like oranges, are extremely acidic. They usually contain citric acid and malic acid. If you have already had a non-stick pan and are not sure which coating it has, or if it reacts to food, you can do a test with baking soda. Boil one tablespoon of this agent with a glass of water in your pan and drink some liquid when it cools.

Baking soda is one of the ingredients that have a high absorption power. So, if your pan is nonreactive, the water will have the usual, slightly salty taste. On the other hand, if it tastes like metal with a bitter or sour note, avoid that pan when you prepare a dish that contains acid.

A reactive pan can dissolve, leach, or otherwise contaminate your food. You can notice the ingredients got a darker shade or have different tastes when you use it. Therefore, your pans made of aluminum, copper, and cast iron are not suitable for preparing acidic food.

Keep in mind that dishes with alkaline ingredients can also cause a chemical reaction in contact with this cookware. For example, your whipped eggs can turn gray when preparing in such a pan. However, these materials excellently conduct heat.

So, you can use such a pan for cooking rice , melt sugar, and pan-brown meat. For food to react with metal, it takes a specific temperature and more extended time. For example, you can roast tomato rings on a grill pan and avoid cooking tomato soup in a copper pan.

Although the reactive pans have their purpose for preparing particular meals, most contemporary recipes almost categorically recommend nonreactive cookware. Jams and juices — Most fruits, especially citrus, contain fruit acids that can damage the reactive pan. Malic and citric acids attract metal atoms out of materials such as copper, cast iron, and aluminum. If you prepare apples, pears, tomatoes, berries, and pineapples, take the pan that is not sensitive to high acidity.

Very salty food — Large doses of salt in food can cause the pan to corrode. If you prepare dinner in a copper or aluminum pan, the better solution is to add salt at the end of cooking. Salsa and pasta sauces also require a nonreactive saucepan. Keep in mind that you can expect a change in taste and smell of food, although you only store it in a regular pan for a short time. Oh, the dreaded double-negative. The list of reactive materials includes:.

Gordon Ramsay will show up at your door and hurl insults at you, your children, your ancestors, your pets and your house plants. Got any more pressing kitchen questions? Leave them in a comment or email me. I wish someone had explained this to me earlier in my career.

Like with most things, I learned this lesson the hard way.