I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan."
In the past, I have used my 1.5 quart All-Clad saucepan without problems.
What sort of pan materials should I avoid?
Similarly, I've seen recipes indicate one should use a nonreactive bowl. I typically use plastic in those cases. Should I be using something different?
Try cooking tomato sauce in a cast-iron pan some time... You'll learn a whole new meaning for "irony".
A non-reactive pan is one that allows you to cook or store acidic foods without dissolving, leaching, or otherwise causing contamination. Good materials for such pans include glass, stainless steel, food-grade plastic, ceramic, porcelain, and hard anodized aluminum. Bad materials include cast-iron, copper, and aluminum.
Plastic bowls should be fine for most purposes, however keep in mind that small scratches in the plastic may harbor contaminants that will be freed by the acid. So clean them well, or switch to glass.
Non-reactive means stainless steel or ceramic-lined; not copper, cast-iron, or aluminum which tend to react with acidic foods in particular. Glass is non-reactive as well (for bowls).
