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Our website NonReactivePan.org provides information about non reactive cookware: types, materials, suppliers, etc.
Nowadays it is very important to take care about our health and to maintain a healthy lifestyle. We should pay attention not only to the food we eat but also to the cookware we cook with. For example it is better not to use aluminum while cooking foods with acidic or alkaline ingredients. Acid foods include chili, tomatoes, citrus, chutney, etc. Everybody knows that aluminum is a reactive metal. When it reacts with the acid in meals for example it can make them look duller or even discolor and taste bitter, as well as possibly damage the cookware.
That is why you should better use a non reactive pan or saucepan. A non reactive pan would not harm our health and would not react with acidic foods.
There are different types of a non reactive pan.
A non reactive pan could be made of:
There is some advice how to tell the difference between non reactive and reactive cookware.
- A brass key will scratch reactive pan more readily than it will non reactive from steel, because for example reactive aluminum is softer.
- If to tap a reactive pan from aluminum would sound duller, and has less of a ring than stainless steel.
- When reactive cookware has been washed it tends to dull slightly, while non reactive stainless steel usually stays bright.
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