I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan."
In the past, I have used my 1.5 quart All-Clad saucepan without problems.
What sort of pan materials should I avoid?
Similarly, I've seen recipes indicate one should use a nonreactive bowl. I typically use plastic in those cases. Should I be using something different?