Question
Roy L. Cox
Is it better to blister tomatoes in stainless or non-stick? Could the acids damage the non-stick?
Answer
I've used non-stick. I've used enameled stainless steel, ceramic pans. I've used clay fired cookware, and they all work very well. Are there differences? Well, there may well be, but I haven't noticed obvious differences that jump out, at least to me, and certainly not enough to make a difference that I necessarily choose one over the other. I'm usually grabbing something that is within easy reach or something that I feel like using. And sometimes I just feel like using the clay cookware over stainless steel, and so I go for that. But they all can work very well. Okay. And could the acid damage non-stick? Now that's an interesting question. That I don't know. That's going to fall outside of my focus on food and cooking. Gets into chemistry and materials science, and this sort of thing. But there's bound to be some literature out there if you were to dig. You might need to go to a database, to look up some of this literature that might be available to you. These databases are available through public libraries and also universities and other usually post-secondary educational institutions. And if you have a chance, take a look and report back.
