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Nonreactive cookware

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Nonreactive cookware

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cheuimay | | May 24, 2012 05:15 PM

I'm trying a recipe for bone broth that recommends adding 1/4 to 1/2 cup of vinegar into the soup. The purpose is to facilitate the release of minerals into to the broth from the bones during cooking. To avoid metal also leeching into my soup, I've been using a ceramic pot to make my broth, but unfortunately it only holds 31/2 quarts. I was searching for a ceramic stockpot, when I discovered that titanium is also nonreactive. Does anyone know if titanium is also nonreactive even when cooking with vinegar?

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