I was reading through a recipe for Jimmy Kimmel smoked wings and it keeps referring to a non reactive bowl, what does this mean? Stainless steel?
Stainless steel is non reactive. Aluminum and cast iron are reactive. Food acids (tomatos....) will react with, discolor and affect taste. I'm not positive, but I think hard anodized aluminum is non reactive.
Thanks. looks like we're havin wings this weekend.
Thanks acords, I did not realize stainless was non-reactive.
Anytime I see that in a recipe, I break out a glass caserole style dish or glass bowl.
Plastic bowls are also non-reactive to salts, and acids.
You have to be careful when using anodized aluminum. I believe there are different grades. I once made a pot of chili in an anodized aluminum pot. I store the chili in the pot overnight in a refrigerator. The next day I reheated the chili, and when I emptied and washed the pot, the bottom was heavily pitted.
Plastic is what i use most, lids fit tighter and such.
nepas