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Another difference in cookware comes in pans. Some pans are reactive and some are non-reactive. Reactive pans are made with chemicals that react with other foods. For example, cookware made with aluminum and copper, both of which are good conductors of heat, are common reactive materials. Aluminum reacts with acidic food, giving them a slight metallic taste. Aluminum can also cause a slight discoloration in soups. Copper cookware is lined with tin to prevent a reaction. However, tin is soft, so when it is scratched, the food is then exposed to the copper beneath it.