Non-Reactive Pans?

[Jewel]

I'm actually embarrassed to ask this question, but everyone always says there is no such thing as a dumb question, it's only dumb to not ask it, so here I go...

I'm going to make Lindrusso's Chicken Florentine Casserole tonight. I am a Spinach Virgin. I have never cooked with it before, and my husband is crazy about it, so I'm thinking this is a good 'try out' recipe for me to see if I like the stuff. I'm supposed to 'wilt' the spinach in a non-reactive pan. One of my cookbooks defines non-reactive as glass or stainless steel. 99% of my pans have are nonstick (Ultrex). Will this still work? I have one older Farberware saucepan that has no coating, but I'm thinking it's aluminum and not stainless steel. What will happen if I use my nonstick with the lid? I don't want a Spinach Dilemma on my hands! Thanks for any quick input! I'm cooking in an hour... http://www.cookinglight.com/bbs/biggrin.gif

[LGBurns]

Nonstick should be fine. The pans to avoid are aluminum and cast iron. This is because the metal reacts with the spinach turning it black and giving it an off flavor. Since nonstick pans are usually coated with a form of plastic, I don't think you have anything to worry about. I've cooked greens in nonstick pans before with no adverse effects. Enjoy!

[deb]

Aluminum, copper and cast iron are reactive
materials. Stainless steel, glass and nonstick are non-reactive. I would not use a lid that wasn't of the non-reactive material. I think steam would rise up and then drip back down into your dish. Hope that helps. Great question!

[Jewel]

Thanks for the speedy answers! My nonstick pans have tempered glass lids, so the lids should be non-reactive as well. I'm off to wilt some spinach! You know, this goes completely against the grain of someone who has purposely avoided spinach in any form since childhood... http://www.cookinglight.com/bbs/rolleyes.gif Guess we have to grow up sometime, huh? http://www.cookinglight.com/bbs/biggrin.gif