artichoke

Artichokes can’t handle reactive cookware such as iron or aluminum. Unless your iron pot is enameled you should avoid using these types of pans as they will turn the artichokes an ugly … [more]

You should only use stainless-steel knives and not carbon blades because the latter will darken and discolor flesh. [more]

Reactive pans are made from materials that chemically react with acidic foods. The reaction can cause the foods to absorb a metallic taste and also to discolor. Basically when reactive pans are … [more]