Reactive Vs. Non-reactive Cookware

Q: Recently, I was reducing an orange glaze from a recipe that called for non-reactive cookware. I'm sure the citric acid was the reason. Can someone tell me the difference between reactive and non-reactive cookware? I used a Calphalon sauce pot, because that's all I had.

A: Anodized aluminum, like that found in Magnalite Pro and Calphalon, is non-reactive. Other non-reactive metals include stainless steel, tin (as in the coating of copper pots), and porcelinized cast iron (e.g., Le Creuset). Reactive metals are non-coated aluminum, cast iron, and uncoated copper. Foods with pH values varying from 7.0 will react with the metal of reactive pots, sometimes to a toxic degree (as with copper), but usually with a decidedly "off" or metalic flavour.

Discuss It!

Marketplace