It was said earlier that aluminum and copper are
reactive and stainless steel not, but I do not
care to store anything acidic in a metal pan.
If my leftovers, marinades, or salads contain
vinegar, tomato, lemon, or other acidic foods,
I put them in glass, preferably, or plastic
if glass isn't available. Glass is virtually
nonreactive, and I won't get traces of metals
in my food.
--Maggie
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