The Chemistry of Cooking: How Different Cookware Materials React with Food

If you've ever wondered why your perfectly roasted tomatoes turned an odd shade of gray when cooked in a certain pan, you're not alone. Or maybe you've noticed that the delicious chocolate cake you baked in a stainless steel pan had a bit of a metallic aftertaste. The culprit behind this? Chemistry. Specifically, the way different cookware materials react with food. 

Cooking isn't just about heat and timing—it's also about the materials you use. From aluminum to copper to stainless steel, your cookware doesn't just hold food, it interacts with it. And that interaction can affect both the flavor and appearance of your meal. Let’s break down the chemistry behind these reactions and offer some helpful tips along the way. 

How Different Cookware Materials React with Food

Aluminum 

Aluminum pans are a kitchen staple—light, affordable, and perfect for everything from cookies to stir-fries. While uncoated aluminum can sometimes react with certain foods, particularly acidic ones, GreenPan has a solution that keeps your cooking experience worry-free. 

The Reaction 

All GreenPan aluminum cookware, like our Reserve Collection, is coated, so you’ll never have to worry about cooking on raw aluminum. However, some restaurants use uncoated aluminum. When aluminum comes into contact with acidic foods like tomatoes, citrus, or vinegar, it can cause a chemical reaction that results in discoloration, turning your tomato sauce gray or brown, and even a metallic taste. But thanks to our signature ceramic nonstick coating, we avoid this reaction all together. 

Copper

Copper pans look stunning, and they are incredibly efficient at conducting heat. However, their relationship status with food is usually set to “it’s complicated.” 

The Reaction 

Copper is highly reactive, especially with acidic foods. When copper comes in contact with acidic ingredients like tomatoes, citrus, or wine, it can release copper ions, which can be absorbed into the food. This isn’t necessarily dangerous in small amounts, but it can cause your food to taste off—and not in a good way. Over time, the acidity can also cause the copper to tarnish, ruining its beautiful shine. 

Pro Tip 

To avoid this, copper cookware is usually lined with stainless steel or tin, which acts as a barrier between the copper and your food. Always look for high-quality copper pans with a lined interior to get everything you need: great heat conductivity and no flavor interference. 

Stainless Steel 

Stainless steel saves the day in the kitchen. Durable, non-reactive, and easy to clean, it’s often the go-to material for cookware. But like all good things, stainless steel has its quirks. 

The Reaction 

Stainless steel doesn’t react much with food. That’s why it’s perfect for cooking everything from delicate sauces to searing meat. However, it can sometimes leave a slight metallic taste when cooking acidic foods, particularly if the pan is made from lower-quality stainless steel or if it has a thin, poorly coated surface. 

Pro Tip 

For best results, go for stainless steel cookware that features a thick aluminum or copper core. The core helps improve heat distribution, and the stainless steel surface won’t interact with your food the way lower-quality materials might. Fortunately, our stainless steel collections combine high-quality construction with our healthy ceramic nonstick coating for the best of both worlds. Check out our stainless steel collections and see for yourself. 

Cast Iron

Cast iron cookware is beloved for its heat retention and ability to develop a natural nonstick surface over time. However, it’s also a bit of a chemistry experiment on its own. 

The Reaction 

Unseasoned cast iron can react with acidic foods. Cooking tomatoes, vinegar-based sauces, or anything with a high acid content in an unseasoned cast iron pan can cause the food to take on a metallic taste and can even cause the food to discolor. This happens because the acid reacts with the iron, stripping away the seasoning and potentially releasing iron particles into the food. 

Pro Tip 

Season your cast iron cookware properly. Check out The Science Of Seasoning Cast Iron: How To Achieve A Perfect Nonstick Surface to learn how to season cast iron like a pro.  

Nonstick Cookware

Nonstick pans are loved for their convenience, making cooking and cleanup a breeze. But what happens when chemistry meets your favorite nonstick surface? 

The Reaction 

Traditional nonstick pans are designed to prevent food from sticking, but they often come with concerns about chemicals if overheated. At GreenPan, our innovative ceramic nonstick coating is free from PFAS, PFOA, lead, and cadmium, meaning our pans are not only safe but also non-reactive, even at high temperatures. Unlike traditional nonstick pans that can release harmful substances if heated above 500˚F, our cookware ensures a worry-free cooking experience. 

Pro Tip 

To get the most out of your nonstick cookware, stick to low to medium heat and avoid using metal utensils, which can scratch the surface. GreenPan is here to provide everything you need with our signature healthy ceramic nonstick coating. Free of PFAS, PFOA, lead, and cadmium, our premium coating gives you peace of mind knowing you're using a safer, long-lasting surface. Explore all of our high-performance ceramic nonstick cookware collections for guaranteed PFAS-free cooking. 

Choose Your Cookware Materials Wisely

The chemistry of cooking is complex but understanding how different materials interact with food can help you make better decisions in the kitchen. Now that you know the chemistry behind your cookware, you can cook smarter, not harder. Happy cooking—and remember, the only thing you want to react in the kitchen should be the flavors.