The Big Cookware Mistake That's Ruining The Taste Of Your Tomato Soup - Tasting Table

"Marian Weyo/Shutterstock When your tomato-based dish has a slightly sharp flavor to it, it can be easy to blame the fact that the tomatoes are from a tin, or the particular brand that you're using. But if you're making a soup with fresh tomatoes and you end up with the same unpleasant tinny taste, the problem is more than likely down to the cookware that you're using."

"Cookware falls broadly into two categories, reactive and non-reactive, and using reactive cookware is one of the biggest mistakes you can make when cooking with tomatoes. Tomatoes in all forms, be they fresh, tinned, pureed, or in concentrate, are highly acidic. While this acidity is what helps them bring a fresh element to your meal, it can also result in molecules of metal being released from the pan, giving your tomato soup a metallic taste."

"So what counts as a non-reactive pan? This is anything made from non-reactive materials, such as stainless steel, glass, or ceramic. It also includes pans made of other materials that have been given a non-reactive coating, such as enameled cast iron or non-stick cookware. Steer clear of aluminum or copper, which are both highly reactive. Cooking tomatoes in cast iron is less black and white. Although cast iron itself is considered very reactive, a well-seasoned pan should be sufficiently protected, especially for shorter cooking times."

Tomatoes are highly acidic and can react with certain cookware, releasing metal molecules that cause metallic or tinny flavors in sauces and soups. Reactive cookware includes aluminum and copper, which are best avoided for tomato-based dishes. Non-reactive options include stainless steel, glass, ceramic, and items with non-reactive coatings such as enameled cast iron or non-stick surfaces. Seasoned cast iron may be acceptable for short cooking times despite being reactive. Bakeware choice also matters: glass and ceramic oven dishes are non-reactive, while metal trays are often aluminum and can cause off-flavors.

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