By reserving non-reactive cookware (glass, ceramic, high-quality enamel) specifically for acidic foods while using traditional metals for neutral or alkaline preparations, ...

Cast iron pots with an enamel finish are also non-reactive, unless there are any chips or cracks in the enamel. Aluminum is one of the most common types of reactive cookware. Non-enameled iron is ...

To prevent botched bakeware and ruined rhubarb, opt for non-reactive cookware. Whether you saute, stew, or roast rhubarb, the ...

Place lime juice and zest in a non-reactive pot and bring the juice mixture just to a boil. As soon as the mixture comes to a full boil, remove from heat and cover the pot. Let sit at least 12 hours.

Use a heavy-bottomed non reactive pot with a clear glass lid for this recipe. The lid creates condensation in the preliminary stages of the caramel and prevents the caramel base from seizing ...

C.B. writes, "I had a great recipe for red beans and rice that was submitted by a reader. He added all the ingredients, including the water, and put it in the refrigerator overnight. Then he ...

Ceramic cookware is the somewhat newer, trendier option in the world of pots and pans. They’re most famous for being pretty, and are available in a range of colors from pretty pastels to bold ...