non-reactive container?

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Guest

Guest
Howdy,

what is a "non-reactive container"? I have seen it refered to several times, usually when brining.

Thanks,
Troy
 
Troy,
A non-reactive container would be one made of glass, food grade plastic, stainless steel, and probably a few others I can't recall right now.
Acidic brines and marinades can cause a chemical reaction with some metals. This can result in a metallic and/or chemical taste, and possibly (depending on the metal) unhealthy substances in your brine/marinade. I'm sure someone else has a more comprehensive explanation.
Jim
 
Aluminum and Copper are the main 'reactive' pan materials. These types of pans are to be avoided when using acidic food types, especially tomatoes.

When I first started cooking for myself, I lost a favorite aluminun sauce pot because I wasn't quite so 'pro-active' about cleaning up afterwards. I began noticing drops of water forming on the outside and then one day a tiny stream running down the side of the pot. Upon close examination, there were tiny pin holes in the sides. The tomato acids ate right thru the pot.
 
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