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Pages: 1 | 2 | (show all) more non-reactive info       #284692 - 09/30/06 06:54 PM Edit Reply Quote Joaniebird Reged: 09/30/06 Posts: 21 Loc: Connecticut Hi, After years of cooking, I finally discovered what is meant by non-reactive pans. Some saucepans react to acid foods such as tomato sauce and impart a flavor to the sauce that changes the taste.Cast iron pans do this and sometimes certain kinds of aluminum(like the old Club aluminum)do too. Stainless steel is fine and usually you can make applesauce in any saucepan and it will be fine. -------------------- Joaniebird Print     Remind Me     Notify Moderator     Pages: 1 | 2 | (show all)

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