One more question: I've been cooking for 31 years, but I never did figure
out what a "non-reactive pan" was. It usually has something to do with
tomatoes or lemons. Are we worried about messing up the *pan* or the
*food*? What happens to the pan, or the food, when you disobey those
orders? Is the damage permanent? What type of pan is acceptable? Does
the food in question make a difference in determining what type of pan is
acceptable? (I know apples and oranges aren't comparable, but what about
lemons and tomatoes?)
The only thing I know for sure is that once I wrapped leftover pizza in
aluminum foil, and the tomato topping ate the foil....
Thanks for answering a stupid question! :-)
Ruth Hoffman ruthhoff@xxxxxxxxxxxxx
Lake Zurich, IL
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel Proust
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