Question about cooking..

[havi]

I have a recipe that calls for you to use 'a nonreactive saucepan.' I dont have a stainless steel pot big enough, so are my nonstick pans nonreactive? Or what else can I use?

 

[al6517]

What exactly is the recipe and what are you trying to make, perhaps we could shed some light there if we knew more. Lot's of great cooks on this site, some don't even use a microwave LOL.

AL

 

[AhBee01]

I think you can use it, because it is coated!

 

[havi]

Im making pickles. This is the step Im talking about:

"Fill a medium nonreactive saucepan with 4 cups water. Add vinegar and salt; bring to a boil over medium-high heat. Cook, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature. "

 

[ky chicks]

Your coated pan should be fine. I think only copper and iron (and maybe aluminum?) are reactive.

 

[al6517]

Yes...... good that helps. what they are speaking of in pickle making is if you have any sort of impurities in the pot your canning/pickling mixture will turn dark and will not be able to age the pickle. Has to do with some of the spices used in the recipe.

AL

 

[saddina]

non-stick pans are fine. cast iron would not be.

 

[havi]

This is my first time to make pickles. Ive never canned before, so I thought this would be a great start. Here is the recipe that Im using. I saw it on the Martha Stewart(

) show the other day and they looked soooo good! Thought I would give it a try.

http://www.marthastewart.com/recipe/garlic-dill-pickles