My Polka Dot Apron

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August 11, 2019 2:49 am  #1

Reactive and non-reactive cookware - the difference??

This is a good article if you have no clue what "reactive or non-reactive cookware" even is!  Most people have no clue.

I'm making jam (the refrigerator kind) and need non-reactive pans, so my stainless steel Wolfgang Puck stuff is perfect for the job.

I do not now, nor will I ever, recommend "non-stick" cookware.  I use a huge ceramic coated (very heavy) cast iron dutch oven on my stovetop when I boil bones for broth, or make large batches of chili, etc., when we have company, but that's as close to "non-stick" as I get.

Last edited by Debrah (August 11, 2019 2:54 am)

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