Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinatd in the equipment. Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive. Cast iron and aluminum that are not coated with another material are reactive. It is important to use non-reactive cookware when using acidic foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.
Update on 2013-07-02 20:35 by motherwouldknow
Here is a great explanation of how to tell the difference between aluminum (reactive) and stainless steel (non-reactive) cookware.
sakshi100plus says
I am new on this website and I am seeking for Latest kitchenware items. I need help in purchasing kitchen appliances but i have seen it on another website 100 plus mall. Suggest me as soon as possible because i have to buy for my new kitchen.
Laura says
It would appear that you are located outside the US, in which case I don’t have knowledge of kitchenware in your locality. If you are in the US, let me know and I’ll try to help.
Vyom Overseas says
very good information about non reactive cookware..