I have a Dutch oven that is nonstick metal with a glass lid and I am wondering if it is reactive or non-reactive. We got it free with some rewards points a year or so ago so it’s an off brand, nothing fancy. I’ve used it to cook in the oven in the past and it’s worked beautifully. However, I’m going to be making some home made applesauce and the recipe calls for a non-reactive pan.
I don’t have any fancy enameled cookware and am hoping this will work since the recipe calls for the apples to be baked in the oven.
The link below shows a Calphalon Dutch oven that looks very much like mine although I know that mine is not as nice. 
http://www1.macys.com/catalog/product/index.ognc?ID=337042&CategoryID=21612
Ronald
April 13, 2010 at 11:04 pm
Nonstick should be nonreactive.
Bare metal you need to avoid there.
Enamel and glass will work as well.
Aquiesent~
April 13, 2010 at 11:22 pm
If its cast iron its not.
if its pure metal with no coating it is.
Nonstick isnt.
itsme!
April 13, 2010 at 11:40 pm
I don’t know what a reactive or non-reactive is?
Off brands can be just as good as expensive brands.
If you’ve already used it in the oven, you know it’s fine.
I use my roaster when I’m making apple butter in the oven.
Good Luck!
If you type in non-reactive dutch oven, you’ll get pages and pages of information.
wildflower
April 14, 2010 at 12:04 am
Non-Reactive Pan: When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available. Since it does not conduct or retain heat well, it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel. Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity.
Glass cookware is non-reactive and although it retains heat well it conducts it poorly. Enamelware is non-reactive as long as the enamel is not scratched or chipped. Cast-iron is considered reactive; however, we have to say that our extremely well-seasoned pans seem to do fine with tomato sauce and other acidic foods as long as they do not stay in contact with one another for extended periods.