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For sauces I would suggest an enameled cast iron pot that won’t rust and can handle acids.
by twobitshifter 4y ago
For sauces I would suggest an enameled cast iron pot that won’t rust and can handle acids.
- copperx 4y agoWhat are such enamels made of? Are they risk free?
- jasonwatkinspdx 4y agoCeramics, pretty basic stuff similar to what we use for plates and such. You wouldn't want to eat the pigments in large quantities, but there's zero safety concern from enameled cast iron and the like. They're as inert as it gets.