Advertisement

How to Break Your Bad Cooking Habits (Page 3)

Bad habit #2: You cook or store acidic food in reactive pans

Bad habit #2: You cook or store acidic food in reactive pans

Aluminum is often used in cookware because it's a great conductor of heat, but isn’t so good in your food. How would it get there? Cooking or storing something acidic in reactive pans, such as aluminum and cast-iron, can eat away at the metal and impart an off color and/or off flavor in your food. Use a nonreactive pan (stainless-steel, enamel-coated or glass) when cooking with acidic foods like lemon juice or tomatoes to prevent the food from reacting with the pan.

Bad habit #3: You crowd the pan »


Connect With Us

20 minute dinner recipes
Advertisement
more smart savings

EatingWell Magazine

Advertisement

Today's Favorites

20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner