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Aug 11, 2007 07:27 AM

another Chicken Adobo question, or maybe a cookware question ...

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

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  1. Here's a pretty comprehensive run-down of what's reactive and non-reactive: