If you cook with wine, tomato sauce, or vinegar, will it make your food taste metallic like an iron pan will?
1792916
No, there is no flavor effect from the Tri-Ply pans. There is no discoloration either. I love this pan as it cooks great, the glass lid is wonderful, and it's sooooo easy to clean!
1792917
I have never noticed that with stainless pans, and I have used them for years.
1154630
I have not noticed any metallic taste on the food. I am very happy with this deep fryer.
1864757
That's a question beyond my pay grade, so to speak. However, I will say I've cooked tomatoes, spaghetti sauce, etc. in my Anolon pans and there doesn't appear to be any problem with the coating and/or interior condition of the pan. I would think if there was a leaching issue, the finish would degrade after a while. You might want to contact Anolon directly with this question.
2193272
No - it is all aluminum. However, you can cook anything in it that is not highly acidic. Tomatoes or tomato-based sauces, of course, might pick up a metallic taste. We've cooked all sorts of foods, soups and stews in our smaller cooker and never had a problem . If you wanted to cook acidic foods in the pressure cooker, I suppose you could put a glass or stainless container inside the cooker, with adequate water surrounding it, and cook that way. I don't know what effect the high pressure might have on keeping the food in the bowl, though - probably none.
348721
Ive never actually tried it but my gut reaction would probably be that it would leave behind some sort of of residue/charring.
1519402
From my experience, heating cast iron too hot in an oven seems to destroy the seasoning. They may then allow things to stick, and they may rust. They may add a rust taste to things.
62487
Absolutely not... the All Clad stainless is great to cook with, knowing it will not impart unwanted flavors into the food being cooked...
689797
When cast iron is new, any seasoning will not hold up very well. Until you get some "miles" on the pan, you will have to re-season periodically. I did not re-season right away, but did after the second or third use...and a few more times...until it had a chance to build up a thick layer of seasoning. Also, cooking acidic foods (e.g. tomatoes) will cut through the seasoning when the pan is new too--forcing a quicker re-seasoning. Once the pan is broken in, the tomatoes, etc. won't affect it so much.
1637635
No, metal will scratch and ruin the coating. Use teflon or silicone-coated utensils which are widely available.
1814093
You can cook anything in it of coarse... But highly acidic food will damage the layer of seasoning built up in the pan. It will NOT damage the pan itself, but if you've ever worked up a good seasoning in a cast iron skillet you know how valuable it is to keep it well seasoned.
1545079
I've made homemade pasta sauce and chili in my big pots no problems with stains.. Just a 20-30min soak in really soapy hot water
2039292
I take the wellesse orange flavored liquid multi vitamins right after the iron and that takes the taste of the iron away completely. Have gotten more used to the taste after a couple of weeks and don't mind as long as take the other right after.
1598164
I never had any odor, but did have metal like taste, I used vinegar and hot water and let it sit for a whole day.. then it was gone.
1706922
Really never noticed a metallic taste. Used glass and this for same beer, and could not tell the difference.
917236
Water and vinegar are very bad for metal locks, where on Earth did you get that advice? Use WD40, and if you don't have it handy, a very very small amount of cooking oil. Never water or anything water-based. (Vinegar is already 90%-95% water.)
697205
I have read reviews from others that say they have noticed a metallic taste. I have had mine for several months, and have not noticed a problem with the taste.
1957022
I have read that you can use a raw potato to remove rust stains from cast iron. Could be worth a try!