Coated Roaster Pan: Reactive Or Not?

A coated roasting pan is non-reactive, meaning it won't chemically react with the food being cooked. Non-reactive pans are typically made from stainless steel, glass, ceramic, or enamel-coated metal. These materials are ideal for cooking acidic foods such as tomatoes, lemon juice, and vinegar, as they do not react with the acidity in the ingredients.

On the other hand, reactive pans are made from materials such as aluminum, cast iron, and copper. These metals can react with acidic or alkaline foods, altering their taste or colour.

What is a non-reactive pan?

A non-reactive pan is made from a material that does not react chemically with certain types of food, particularly acidic ingredients. Non-reactive pans are important because they prevent chemical reactions when cooking with highly acidic foods, such as tomatoes, citrus fruits, vinegar, wine, or brown sugar.

Non-reactive pans provide a neutral cooking surface and can be used with pretty much any ingredient. They are particularly important for slow-cooked, tomato-based dishes or anything containing citrus, vinegar, wine, or other alcohol. Without a non-reactive pan, the food may take on a metallic taste or discolour.

Non-reactive pans are typically made from stainless steel, hard anodized aluminium, glass, ceramic, porcelain, food-grade plastic, enamel, or enamel-coated metal. Stainless steel is the most common non-reactive cookware available.

In contrast, reactive pans are made from materials such as aluminium, cast iron, copper, or non-stainless steel, and can penetrate or stain food.

What is a reactive pan?

A reactive pan is made from a material that reacts chemically with certain types of food, typically highly acidic or alkaline ingredients. The most common reactive materials used in cookware are lightweight aluminum and copper, which conduct heat very well.

Aluminum reacts with acidic foods, giving them a metallic taste and discolouring light-coloured soups and sauces. It can also leave a pitted surface on the pan. For this reason, it is advised not to cook or store light-coloured foods in aluminum cookware. Anodized aluminum, however, has a corrosion-resistant surface that helps prevent discolouration.

Copper is another reactive metal used in cookware. Copper pots and pans are often lined with tin to prevent a reaction with food. However, tin is a soft metal that scratches easily, exposing the copper underneath.

Cast iron is also considered a reactive material. However, well-seasoned cast-iron pans can handle tomato sauce and other acidic foods if they are not left in contact for extended periods.

In contrast, non-reactive pans are made from materials such as stainless steel, ceramics, enamel, glass, plastic, and most non-stick surfaces.

What are the pros and cons of non-reactive pans?

Non-reactive pans are made from materials that do not undergo a chemical change when they come into contact with reactive ingredients, such as acidic or alkaline foods. These pans are typically made from stainless steel, ceramics, glass, plastic, or enamel.

Pros of Non-Reactive Pans:

• Non-reactive pans provide a neutral cooking surface, meaning they can be used with any ingredient without worrying about damaging the pan or altering the flavour or appearance of the food.
• They are versatile and can be used for a wide range of dishes, including those with acidic or alkaline ingredients.
• Non-reactive pans are easy to care for and maintain, as they are less likely to be damaged or discoloured by reactive ingredients.

Cons of Non-Reactive Pans:

• Non-reactive pans are usually more expensive than reactive pans.
• They may not conduct or retain heat as well as some reactive pans, such as those made from copper or aluminium.

It is worth noting that while non-reactive pans are ideal for slow-cooked or acidic dishes, reactive pans also have their place in the kitchen. For example, copper pans are excellent for whipping egg whites and quick cooking due to their superior heat conductivity.

What are the pros and cons of reactive pans?

A coated roasting pan can be considered non-reactive if it is coated with a non-stick surface such as Teflon. Non-stick coatings like Teflon are made from polytetrafluoroethylene (PTFE), which is non-reactive due to the strength of the carbon-fluorine bonds.

Now, here are the pros and cons of reactive pans:

Pros of Reactive Pans:

• Versatility: Reactive pans can be used for a variety of cooking tasks, from quick sautéing to slow-simmering sauces.
• Heat Conduction: Reactive materials like copper and aluminum are excellent heat conductors, making them ideal for quick cooking.
• Affordability: Reactive pans are usually more affordable than non-reactive options.

Cons of Reactive Pans:

• Chemical Reactions: Reactive pans undergo chemical changes when interacting with certain substances, especially highly acidic or alkaline ingredients. This can result in unwanted flavors or colors in your food.
• Limited Use with Certain Foods: Due to the potential for chemical reactions, reactive pans are not suitable for cooking with acidic or alkaline ingredients like tomatoes, citrus fruits, vinegar, or wine.
• Maintenance: Reactive pans may require more maintenance, such as regular reseasoning or avoiding certain utensils to prevent scratching or chipping.

In summary, reactive pans can be useful for certain cooking tasks, but they may not be suitable for all types of ingredients. It is important to understand the potential risks and proper usage of reactive cookware to avoid ruining your food or damaging your pans.

What foods should be cooked in a non-reactive pan?

A coated roasting pan can be non-reactive, depending on the material used to coat it. Non-stick coatings such as Teflon, enamel, and ceramic are non-reactive, as are coatings made from glass, stainless steel, or hard anodized surfaces.

Non-reactive pans are important when cooking with acidic or alkaline ingredients, as these can cause a chemical reaction in reactive pans, which may affect the flavour and appearance of your food.

So, which foods should be cooked in a non-reactive pan? Here's a list:

• Tomato-based dishes, such as tomato sauce or ragu.
• Dishes containing citrus fruits, such as lemon juice.
• Dishes containing vinegar.
• Dishes containing wine or other alcohols.

In general, any dish that includes highly acidic or alkaline ingredients should be cooked in a non-reactive pan. This will ensure that your food doesn't take on any unwanted flavours or colours from the pan.

Frequently asked questions