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Nonreactive: When a recipe calls for using a “nonreactive” container, it means you should use one made of a material that will not react with acids or brines (tomatoes, pickles, lemon juice, vinegar). Glass, stainless steel and enameled are the most common nonreactive pans. Undamaged nonstick pans may also be used, but be sure there are no scratches or other damage to the nonstick coating. Acidic reactions can discolor food, form toxic substances and affect flavor and texture. Salty mixtures may also pit aluminum pans if they are left standing in the pan.|Source: foodreference.com
