2006-08-20 07:17:27 · 4 answers · asked by Pattee 2 in Food & Drink ➔ Cooking & Recipes
A nonreactive saucepan is one that is made from Stainless Steel, Glass, or Ceramic materials. They're called nonreactive because these materials don't react with acidic ingredients the way copper and aluminum do.
2006-08-20 07:29:26 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I personally like Le Cruset as they are heavy duty with an enamel finish. They are great for making a roux for a sauce, because they evenly heat at low temperature.
You need a nonreactive saucepan for cooking high acid foods like tomatoes for instance.
2006-08-20 14:32:46 · answer #2 · answered by Lisa G 2 · 0⤊ 0⤋
Something not aluminum or copper. It can react with some foods and create a nasty taste, plus a discoloration on the pan. Teflon coated pans or glass pans are ok.
2006-08-20 14:23:14 · answer #3 · answered by Stimpy 7 · 0⤊ 0⤋
Not good for making Radio Active sauces.... Yuk yuk yuk.
(Ok, i have the flu, My jokes will be better in a couple of days.)
2006-08-20 14:25:20 · answer #4 · answered by James F 4 · 0⤊ 0⤋