Ever have your tomato sauce taste “tinny” or have that metallic taste to it? Yeah, we so understand. This is what happens when you cook tomato-based sauces in aluminum or any reactive metal pan/pot. Sometimes, even copper will have this effect.
To fix that taste, however, add a dash or two of Balsamic vinegar. Other than that, don’t cook in reactive metal pots. 🙂
2 thoughts on “Cooking Tips #6”
For some reason, I did not know this about the metal pots. We use stainless steel around here, but man! I’d love to have my mother’s and grandmother’s cast-iron skillets, muffin pans, and dutch ovens to use!
Plus, a good gas range to use them on. 🙂
Thanks for the tip, Jinxie. Have a delicious day!
Oh, I love cast iron cookware. Wish I had some. Also love cooking with a gas stove/oven. Everything just cooks better with natural gas.
Thanks for stopping by!
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