Ceramics and stainless steel are considered nonreactive. While these don’t conduct heat very well and tend to have “hot spots,” they won’t interfere with the chemical structure of the food in such a way that changes the look or edibility of our food. … Aluminum, copper, iron, and steel (not “stainless”) are all reactive. They conduct heat very efficiently, and therefore, do a great job of cooking our food evenly. However, these metals are reactive with acidic and alkaline foods. If you’re cooking with ingredients like tomatoes or lemon juice, your food can take on a metallic flavor, especially if the cooking time is very long. Light colored foods, like eggs, can develop gray streaks.
August 8, 2017 at 11:20 AM EDT