Food Science: Explaining Reactive and Non-Reactive Cookware

Over our years of cooking, we’ve constructed a (very) vague idea of what constitutes a reactive or non-reactive pan and an even more vague idea of when to use each one. After our mishap with mozzarella, we decided it was past time to get it straight!We make the majority of our cookware out of just a few basic materials: ceramics (including earthenware, stoneware, and glass), aluminum, copper, iron, steel, and stainless steel.

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