Forgive this rather dumb question - I see a lot of recipes that specify cooking in a "non-reactive/non-aluminum" pan. Um, how am I supposed to know what my pans are made of? I have Calphalon non-stick cookware - I don't know which line exactly but the web site says their non-stick cookware is made from "hard anodized aluminum construction" with "sturdy non-stick coating." Does that mean that the non-stick stuff is covering up the aluminum, making it non-reactive/safe to use? Or could the non-stick coating have aluminum in it?
What horrible fate befalls you if you use a "reactive" (aluminum) pan - does your food explode or something? I know its not that serious but how serious is it? I've been making a lot of jam lately and I see the "non-reactive" thing mentioned a lot in jam recipes - but I've been doing everything in the Calphalon non-stick pots and things seem to be OK - does that mean they are safe?
Anyone have some insight on this topic?