Pots to Avoid

• The pots most likely to cause trouble are made of unfinished aluminum. They're popular, especially in restaurants, because of their relatively light weight and superior heat conduction. Unfortunately, they're very susceptible to damage from acidity and salt. Most modern aluminum cookware is protected by either a nonstick coating or a process called hard anodization, which gives it an acid-proof surface. Traditional copper pots and pans, prized for their beauty and efficient heat transfer, are also easily damaged by acid. Cast-iron cookware that's poorly seasoned is also vulnerable, and -- like aluminum -- can give your foods a dark tinge.

Safe, Non-Reactive Pots

• Recipes calling for red wine, vinegar and other acidic ingredients often call for "non-reactive" pots, which are not susceptible to acids. Stainless steel pots are the quintessential type of non-reactive cookware. Other metals, lined with enamel, non-stick coatings or hard-anodized coatings, are also safe to use with acidic foods. So is well-seasoned cast iron, though you should empty the pan and clean it as soon as your food is cooked. If you allow the acidic foods to sit in the pan, they could damage its seasoning. With any lined or coated pan, avoid cooking acidic foods if the finish should become scratched or damaged.