Cookware made of glass, stainless steel, and other materials that do not react with acidic ingredients.

Nonreactive cookware is made of or coated in metals that are not sensitive to the acids in foods such as tomatoes or vinegar. Some metals, such as uncoated copper or cast iron, can react with these acids, affecting the color and/or taste of acidic foods. Other foods, however, can be cooked with no problem. Nonreactive cookware typically is made of or lined with stainless steel, silver or tin. Other metals also can be made nonreactive by anodizing them or coating them with Teflon or enamel.