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Sat, May 26, 12 at 18:20
| I'm about to make some refrigerator pickles, boiling the brine before adding the veg. One recipe specified not to boil in a metal pan. Is this a problem with a stainless steel pan? Would it be different if I were canning the pickles? |
Follow-Up Postings:
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- Posted by arkansas_girl (My Page) on Sat, May 26, 12 at 18:59
| I don't know your answer but I'm reading this thinking to myself "how can you boil in a non-metal pan". Besides metal, what would you use? I have no idea. |
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| LOL! good question! I guess I could have phrased this more clearly. ;-> I think they meant "non-reactive". This includes glass and enameled pans. I'm just not sure if stainless is considered non-reactive. |
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| Stainless Steel is nonreactive. The only metal pans you have to watch out for are unlined copper and aluminum. |
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| Arkansas Girl, you got me to thinking again, and I found my answer. Thank you! I just remembered I could google the question "Is stainless steel a non-reactive pan?" Several links popped up, telling me that it is non-reactive. I wonder if this dates back to the day when most people cooked with cast iron? Arkansas Girl, you got me to thinking again, and I found my answer. |
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| Thanks Skeip! |
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