Reactive/Non reactive cookware?

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Deer Meat

Smoking Fanatic
Original poster
OTBS Member
SMF Premier Member
Aug 8, 2006
831
17
Southwest Pennsylvania
Hello everyone,

I just bought a 16 quart enamel coated stock pot. My question is does the enamel coating put this in the class of non-reactive containers so I can use it for brining poultry?

I would think the answer is yes.

Here she is.......I can smell the chili already!!!
 
Yes

I use enamal coated pots for canning and brining....they work fine.
(Also stainless steel works well)
 
All true, but if you get a crack or chip in the enamel, that changes. In beer-making a chip or crack is a good place for bad bacteria bugs to fester. FYI
 
Very true, because I'd bet the base pot is cast iron. So, just be careful, dont use metal utensils and for goodness sakes hand wash it and all will be good.
 
Thanks everybody
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Of course "pre-boil" and I wouldn't worry about the beer aspect of it. Post boil, even a chipped enamel pot would be heat sanitized.
 
Nice pot Deer meat!

Yes - but as Kew el Steve said be careful with it and don't get any chips or cracks in it.

Also don't use highly abrasive cleaning pads like SOS or Brillo pads it'll wear the enamel off and make it crack or chip easier. You can use greeny pads though they won't hurt it.

Make sure you spray that beasty with Pam or something so it doesn't stick. Once something burns in it will stick in that spot forever!

Have fun!
 
Deer Meat, for brining I will use a dedicated 5 gallon bucket w/lid for short term brining or a dedicated 5 gallon insulated cooler (round) for the longer brine soaks.
 
Ditto for me. Have a 3 gal bucket dedicated for small brines, and a Homey De 5 gal bucket for the larger brines. Had to put in big letters:

FOR BRINING ONLY.

The mrs was about to use the larger one to put weeds in even though I keep the buckets in the pantry. As she said "It was nice and big....."
 
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