you are cooking with acidic ingredients, you might come across
a recipe that calls for a nonreactive saucepan. But what is
this? It is simply a saucepan made of stainless, glass or
ceramic... namely a material that will not react with the
acidic ingredients in the recipe.
So what would be
considered a reactive saucepan? One made of aluminium or copper.
So these types should definitely be avoided when cooking things
such as tomato sauces.