My recipe says to put all the ingredients in a "non-reactive" saucepan. Not sure what that means exactly except that it probably means no cast-iron. How about All Clad LTD? TIA
Here's a pretty comprehensive run-down of what's reactive and non-reactive:
Most Recommended Discussions on Home Cooking
Mar 15, 2014
What's for dinner #283 - MARCHing...
30 minutes ago
Am I the only one who hates...
about 15 hours ago
Vote for the April 2014 Cookbook...
about 11 hours ago
COTM: Which one was your most...
about 14 hours ago
March 2014 Cookbook of the Month...
about 1 hour ago
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise