Anodized Cookware Problems

[Mistry]

Hello, I am new to the forum and I'm trying to make more conscious choices with my food and cookware. However, there is so much information on the web that it can be overwhelming at first.

1) What about anodized cookware? Calphalon claims that Anodized aluminum cookware doesn't react to acidic foods.

2) In your article you say that enamel cookware is the safest to use. Is that enamel on steel or enameled cast iron? what is the difference?

3) Can you recommend a brand to start with for non reactive cookware that is affordable?

4) Is there any form of Tupperware that is good for storing leftovers?

Thanks for your help!

[Rebecca]

A NEW anodized aluminum pot is non-reactive and fairly durable. However, once the surface chips, peels or is scratched, it becomes reactive. I, therefore, do not recommend anodized cookware.

Whether enamel covers a heavy cast-iron pot or a lighter steel pot is not relevant in terms of reactivity. The enamel is non-reactive. Cast-iron is heavier to hoist and conducts heat more slowly and evenly. I use both kinds for different purposes.

As per my article, favor durable plastic storage units. We all use plastic...aim to use it wisely.

Buying pots? To keep costs down, upgrade one at a time and watch for sales.

[JKoh]

Dear Rebecca
What do you think about carbon steel woks? Are they OK to use?
Tks!
JK

[Rebecca]

You'll find your answer to this question posted in my article about Cookware

[jean]

Whether enamel covers a heavy cast-iron pot or a lighter steel pot is not relevant in terms of reactivity. The enamel is non-reactive. Cast-iron is heavier to hoist and conducts heat more slowly and evenly. I use both kinds for different purposes.