Old Roasting Pan: React Or Not?

Whether or not an old roasting pan is considered non-reactive depends on the material it is made from. Roasting pans are typically made from stainless steel, ceramic-coated cast iron, or aluminium. Stainless steel and ceramic-coated cast iron are non-reactive, whereas aluminium is a reactive material.

Non-reactive pans are important when cooking with acidic or alkaline ingredients, such as tomatoes, citrus, vinegar, or wine, as reactive pans can leech unwanted flavours or colours into the food.

Roasting pan materials

Roasting pans are made from a variety of materials, each with its own advantages and disadvantages. Here are some of the most common materials used for roasting pans:

Aluminium

Aluminium is a popular choice for roasting pans due to its excellent heat conduction properties. It is lightweight, making it easy to handle, especially when full. However, it can react with acidic foods, imparting a metallic taste and discolouring light-coloured soups and sauces. Anodised aluminium has a corrosion-resistant surface that helps prevent this discolouration.

Stainless Steel

Stainless steel is another common material for roasting pans. It is known for its durability and ease of cleaning. Stainless steel roasting pans often have a non-stick coating, making food release and cleanup easier. However, they may not conduct or retain heat as well as other materials, so they often have a layer of aluminium or copper on the bottom for improved heat conductivity.

Cast Iron

Cast iron roasting pans are heavy-duty and excellent heat conductors. They can be used on both the stovetop and in the oven, making them versatile. However, they can be quite heavy, especially when filled with food. Enameled cast iron is a non-reactive option that can handle acidic foods without imparting an unpleasant taste or discolouring the pan.

Clay

Clay roasting pans, also known as clay cookers, are made from fire-treated clay. They have great heat-transferring and heat-retaining capabilities. Clay roasting pans can brown food if the oven temperature is raised towards the end of cooking.

Enamelware

Enamelware is made by fusing a layer of glass to a metal surface, creating a non-stick and non-reactive surface. It is important to note that enamelware can become reactive if the enamel is scratched or chipped, exposing the metal underneath.

Other Materials

Other materials used for roasting pans include ceramic and glass. Ceramic roasting pans are known for their even heat distribution and retention, while glass retains heat well but conducts it poorly. Disposable aluminium foil roasting pans are also available as a cheap and convenient option, although they are flimsy and require a sturdy baking sheet for support.

Reactive vs non-reactive

The difference between reactive and non-reactive cookware is a simple lesson in chemistry. Reactive cookware is made from materials that can react chemically with certain foods, especially highly acidic or alkaline ingredients. Non-reactive cookware, on the other hand, provides a neutral cooking surface and does not alter the flavour or appearance of your food.

Reactive Cookware

Reactive cookware is made from materials such as aluminium, copper, iron, and non-stainless steel. These materials can react with acidic or alkaline foods, releasing atoms of metal into the food and causing an off-taste or discolouration. For example, aluminium can react with acidic foods like tomatoes, leaving dark spots on the food and discolouring the aluminium. Similarly, unlined copper cookware can react with acidic foods and leave a bitter metallic taste.

Non-Reactive Cookware

Non-reactive cookware is made from materials such as stainless steel, glass, or glazed ceramic. It may also be coated with non-reactive substances like enamel or enamel-coated iron pots. Non-reactive cookware ensures that your food does not come into direct contact with reactive metals, preventing any unwanted flavours or colours from being imparted to your dish.

Despite the potential drawbacks of reactive cookware, there are some advantages to its use. Aluminium, copper, and iron heat more uniformly without "hot spots," resulting in even cooking. To address the reactivity issue, compromises have been developed, such as coating reactive metal pans with non-reactive enamel or anodizing aluminium with a layer of non-reactive oxide.

Roasting Pans

A roasting pan is a large oven-safe pan with a rack that fits inside. They are often made of thick stainless steel or aluminium and are designed to cook large pieces of meat evenly while collecting meat drippings. While stainless steel and aluminium roasting pans are commonly used, ceramic, glass, and enamelware are also suitable alternatives.

Roasting pan alternatives

Roasting pans are made of materials that can withstand high temperatures and have high walls to trap heat inside and store pan liquids. They are usually made of stainless steel or aluminium. If you don't have a roasting pan, there are several alternatives you can use:

Casserole Dish

A large casserole dish can be a good alternative to a roasting pan. Ensure that it is at least 9x13 inches and that it can withstand high temperatures for long periods of time.

Cast-Iron Skillet

A cast-iron skillet can withstand high temperatures and has excellent heat retention and distribution. It is perfect for smaller roasts and can go from stovetop to oven.

Dutch Oven

A Dutch oven is designed to go from stovetop to oven, withstands high temperatures, and comes in various sizes.

Broiler Pan

A broiler pan typically has low walls but includes a rack for collecting drippings. Pair it with a grill rack to catch juices and prevent spills.

Rimmed Baking Sheet

A rimmed baking sheet can work for roasting smaller cuts of meat. Place a wire cooling rack inside to keep the meat raised from the base of the sheet and ensure even heating. You may also want to place a sheet of aluminium foil underneath to catch any spills.

Disposable Foil Roasting Pan

If you only roast meats occasionally, a disposable foil roasting pan is a cost-effective option. Place it on a sturdy baking sheet for support and easier handling.

When using any of these alternatives, ensure that your pan or dish is oven-safe, large enough to accommodate your roast, and small enough to fit in your oven. Additionally, consider using a roasting rack or a substitute to keep the meat raised from the bottom of the pan and promote even cooking.

Non-reactive pan uses

Non-reactive pans are essential in the kitchen, especially when cooking with acidic ingredients. These pans are made of materials that will not react with acidic foods, preventing any unwanted flavours or colours from being imparted to your food. Here are some common uses for non-reactive pans:

Cooking Acidic Foods

The most common use for non-reactive pans is when preparing dishes with acidic ingredients. Acidic foods such as tomatoes, tomato sauce, citrus fruits, vinegar, wine, or other alcohol can cause a chemical reaction when cooked in reactive pans. This reaction can result in a metallic taste in your food and discolouration of the pan. By using a non-reactive pan, you can avoid these issues and ensure the integrity of your dish.

Slow-Cooked Dishes

Non-reactive pans are ideal for slow-cooked meals, such as a tomato-based ragu or any dish that requires a long simmering time. The neutral surface of these pans ensures that your food maintains its intended flavour profile, even after extended cooking times.

Cooking with Alcohol

When preparing dishes that include wine or other alcoholic beverages, it is best to use a non-reactive pan. Alcoholic beverages are acidic and can cause a reaction in reactive pans, impacting the flavour and appearance of your dish.

Roasting Meats and Vegetables

Non-reactive roasting pans are perfect for cooking large pieces of meat, such as turkey, beef roasts, or whole chicken. The design of these pans promotes even cooking and collects meat drippings, which can be used to make delicious gravy. Non-reactive materials like stainless steel or enamel-coated cast iron are excellent choices for roasting pans.

Baking Cakes

When baking cakes, non-reactive pans made of materials like aluminium or anodized aluminium are suitable. Cake batters usually do not contain acidic ingredients, so there is no risk of reaction, and these materials conduct heat well, resulting in even baking.

Cooking with Acidic Fruits and Vegetables

Some fruits and vegetables, such as cranberries, lemons, or rhubarb, are highly acidic and can benefit from being cooked in non-reactive pans. This ensures that the flavours and colours of your dish remain as intended.

Reactive pan issues

Reactive cookware is made from materials that react chemically with certain foods, typically acidic or alkaline ingredients. Reactive pans can leech unwanted flavours or colours into your food, giving it a metallic taste or discolouring light-coloured dishes.

Common reactive materials used to make cookware include aluminium, copper, iron, and non-stainless steel. Aluminium, for example, reacts with acidic foods, imparting a metallic taste and causing discolouration. Copper pots and pans are often lined with tin to prevent this reaction, but as tin is a soft metal, it can scratch easily, exposing the copper underneath. Cast iron is also considered a reactive material, although well-seasoned pans can handle tomato sauce and other acidic foods if they are not left in contact for long periods.

To avoid these issues, it is recommended to use non-reactive cookware when preparing dishes with highly acidic or alkaline ingredients. Non-reactive pans provide a neutral cooking surface and will not alter the flavour or appearance of your food. Common non-reactive materials include stainless steel, ceramics, enamel, glass, plastic, and tin. Stainless steel is the most common non-reactive cookware available, although it may have a core or base of aluminium or copper to improve heat conductivity. Enamel-coated iron pots and enamelware are also non-reactive, as long as the enamel is not scratched or chipped. Glass is highly non-reactive but conducts heat poorly.

Frequently asked questions