Non-reactive pots are used on ranges that do not have the usual coils that heat up. It is a flat surface and will not get hot unless a non-reactive pot is used on it. A non-reactive pot is defined as one made of stainless steel, enameled aluminum (not regular aluminum because it is affected by acid) or anodized aluminum, such as Circulon or Kafflon. The anodized aluminum has gone through a hardening process that makes it nearly as hard as stainless steel.

Source: Meat and Poultry Hotline, 800-535-4555. May 25, 2000.

Regular cast iron or aluminum will react to certain liquids you put in them.

A non-reactive pan is one such as stainless steel,glass,or enameled cast iron or steel. They will not react with acidic foods such as tomatoes,citrus juices or wine. Acidic foods cooked in a reactive pan will pick up the taste of metal and can also become discolored. Hollandaise Sauce made in an aluminum pan will turn a nice shade of lime green and have a bitter flavor.

beverly you are thinking of non magnetic.
Non reactive is as Paddy says.
Linda C

Thanks, everyone! I knew I had to know that, but it just wasn't coming to me!

I knew you guys would set me straight!

Linda

You also have to watch for a non-reactive pan when making some jam or jelly, as a reactive material can darken things like strawberry jam.

I have had some argue that my hard anodized Calphalon 8 1/2 quart pot isn't non-reactive. It's my favorite canning kettle, I use it all the time with no metallic taste or discoloration of product, so I'm sticking with my assessment that it's non-reactive.

Annie

Lindac:

Here is a link that might be useful: Non-reactive Pot

The calphalon is supposed to be non reactive, but a scratch will render it non-nonreactive...

Beverlyal - I have to side with LindaC here, your source seems confused. The author of a recipe that calls for a non-reactive pot could not give two hoots what source heats the pot. They are talking about undesirable interaction with acidic foods.

LindaC - While a mere scratch may render an anodized pot techically no longer non-reactive, I can hardly imagine it affecting the food to any remotely discernable level.

Nonstick - Thus far not mentioned, all those nonstick pots that you bought before you knew better would all be considered nonreactive.

Foodonastump, I didn't know we took up sides on the cooking forum.

The first part of my answer is the first sentence in the quote. It obviously isn't about food reacting with pots. It's about pots reacting to flat surface, glass top stoves. That's still a reactive pot. For example you can't use copper bottoms on a glass top stove because of the constant cycling and recycling of the eye. The second sentence in the quote is about pots reacting to the food. I also made my own sentance at the bottom about which pots certain foods will react to. Therefore I stand by everything I said.

Beverly

I think there is a bit of confusion here...Not sure that blogger that Beverly linked to really knows what's what....she stated that copper molds lined with aluminum would be safe for use but those lined with tin are not?? that's untrue!
Anyhow, non reactive means that the pot does not react chemically with acid or salty foods. Non reactive vessels are glass, stainless, enamel or plastic, and that includes teflon lined pots.
Non magnetic pots are those which canNOT be used on induction cooktops, because the technology depends on magnetism to heat the food in the pot.
Glass cooktops with a coil beneath the glass must use flat bottomed cookware. makes no difference what it's made of, but thwe bottom must be flat. Earlier Le Cruset pots sometimes had a foot and they won't work withglass topped stoves.As far as a scratch rendering a calphalon pot non reactive....I don't suppose it will hurt the food, but tomatoes or pickles will erode the aluminum under that scratch. You would never know the difference in the food, but the pot will show it.
Linda C

I agree that non-reactive generally means the pot doesn't react with food. The first part of the answer makes no sense. And btw, I used copper bottom pots on my flat top range with no problem for years - they are fine there. From painful years of cooking on a smooth top, I agree with Linda that flat bottoms are important - especially if the flat top has any clever temperature sensing features. Our old I'm-so-glad-it's-gone-and-I've-got-gas-now cooktop had that on three of its 4 burners and they wouldn't work at all if the pot bottom wasn't very flat. The fourth non-temp sensing burner would work with them but even it worked best with a flat bottom.

Anodizing aluminum makes it less reactive, but it doesn't make it totally non-reactive. Some of our first Calaphon pots got some pitting - I think from putting the pot in the fridge with tomato sauce. That it also says not to wash it in the dishwasher is an indication that it reacts with some things. I've never noticed it darkening the food or changing the flavor - but I generally prefer to cook acidic foods in our cast iron or steel now.

The burners on my glass top were constantly cycling on and off with my copper bottom pans. I was told that was the cause, however I don't know for sure, but it did get better when I quit using those pans. I've been told there are other metals you shouldn't use on them also including cast iron which I use all of the time. I don't know for sure about that either. What I do know is that I want a gas stove and get rid of that piece of junk glass top.

Beverly

I agree....I lived for 12 years with an electric stove....hated it!!
Gas is on until you turn it off, then it's off! You can blacken peppers or singe the feathers off of a chicken on a gas stove....and if you lose electricity, you can still cook!

LindaC, I'm sure I could but I am equally certain that I'm never going to singe pinfeathers on a chicken over the gas stove, LOL. Now that gave me a mental picture....

Cloud swift, I cook a lot of acidic food in cast iron, even though it is "reactive". My doctor told me that acidic foods leach the iron from the cookwear and since I've had some problems in the last year or so keeping my iron level up, I've stopped using the Calphalon that Elery bought and have gone back to my well used and well loved cast iron.

Beverly, I'm wishing you a new gas stove pretty darned soon.

Annie

Singing a chicken smells bad....but not for long! LOL!
I have always done that....just pass the chuicken wings over the flame and it burns off all those bits of feathers.

"Foodonastump, I didn't know we took up sides on the cooking forum."

Taking sides as in, agree with. I didn't know we were so sensitive on the cooking forum. Sheesh.

Annie - I guess cast iron is reactive since it can rust if left sitting around wet and that's a reaction. But I don't notice it doing anything to the flavor or color of tomato sauce when I cook in it. Even my household food critic and super taster doesn't find it a problem. I guess the seasoning slows down reactions and I'm not sure that mild acids are much of a problem for iron.

As you point out getting a little iron leached into your food is a plus for many of us. (Not for all - some people, usually men, can have excessive iron and it can cause some problems.) Aluminum is something I'm less eager to add to our diet.

And tomatoes thicken into a sauce so nicely in the cast iron skillet which is high enough that we can make a reasonable size batch without too much splashing out and wide enough that it cooks down quickly.