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Vinegar in stainless steel pan

Posted by liz_h (My Page) on
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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RE: Vinegar in stainless steel pan

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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RE: Vinegar in stainless steel pan ~

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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RE: Vinegar in stainless steel pan

Stainless Steel is nonreactive. The only metal pans you have to watch out for are unlined copper and aluminum.


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RE: Vinegar in stainless steel pan - well, duh!

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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RE: Vinegar in stainless steel pan

Thanks Skeip!


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