Reactive Pots

• Pots or pans that are known to be reactive are those made out of aluminum, copper or cast iron. In addition to changing the taste of certain foods, they can also affect the color. If these products are used with a special coating over the base metal, they will not have an effect on the food.
  
  

Non-Reactive Pots

• Cooking pots that can be used with any foods are those made out of stainless steel, glass, clay or enamel. Pots with a non-stick Teflon coating are also non-reactive. This means that they will not affect any foods cooked in them.
  
  

Reactive Foods

• Don't start giving away your aluminum pots and pans just yet. Only certain foods are affected by this reaction. Dishes high in acid, such as those containing tomatoes, lemon juice or vinegar, are the most susceptible. But you can keep using these pots and pans for stir-fry, omelets and chicken.
  
  

Conclusion

• Aluminum and cast-iron pots have their benefits too so don't toss them out. They are great for conducting heat, so they are the best choice for searing meat or cooking a frittata. Just make sure to make your next batch of tomato sauce in an enameled pot.