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Are Eggplant and/or onions considered "acidic-reactive" in cookware?

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I've read they are in the nightshade family, and a distant cousin of the tomato (which of course, are reactive in copper cookware. I have a copper pan that has a small bit of copper showing through the tin, so I want to avoid reactive foods until I have it retinned. Would love it if anyone has an idea.. Thank you!

By the way, I'm making a simple eggplant curry, with onions and lots of spices, so no other items in my recipe that I'm worried about.


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  1. I've never had onions cause a problem, but eggplant can darken.

    1. Discontinue use of the copper pan till it is repaired.