What is the difference between reactive and nonreactive cookware?. Q: What is the difference between a reactive and a nonreactive pan?--Lana Swaggerty, Juneau, AKA reactive pan is one that contains metals that might interact. It's commonplace to see the phrase “nonreactive saucepan” in recipe directions – like in this one for Cranberry Sauce (click for recipe) – but rarely does the.
Question: What is a non-reactive skillet? – Debbie Jordan (1/20/01). Answer: Reactive Pan: It is one made from a material that reacts chemically with other foods. The terms "reactive" and "nonreactive" are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper. 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.
A lot of recipes, especially for jams and sauces, call for a non-reactive pot or bowl . When a recipe writer specifies a non-reactive vessel, we're. Foods that are acidic, such as tomatoes or foods that contain lemon juice or vinegar, should not be cooked in reactive cookware. Aluminum. Nonreactive definition is - not reactive: such as. with acidic ingredients a nonreactive bowl Bring the liquids and the sugar to a boil in a nonreactive saucepan. The other day, I found myself making a cake that called for a nonreactive saucepan, and I wondered: What exactly does that mean, anyway?.