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When a recipe calls for using a 'nonreactive' pot or pan to cook something in, it is calling for a pan made of a material that will not react with acids or brines (tomatoes, pickles, etc). Glass, stainless steel and enameled are the most common nonreactive pans.  Undamaged nonstick pans may also be used, but be sure there are no scratches or other damage to the non-stick coating. Acid foods may react by discoloring food, forming toxic substances, and may effect both flavor and texture.  Salty mixtures may also pit aluminum pans if they are left standing in the pan.



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