Occasional cooks: a non-reactive pot?!

Here is your weekly thread to talk anything and everything food. 

Share what you're cooking this week, ask for tips or recipes for a dish, tell us about your meals out. 

Via Good Food

This malt vinegar baked chicken looks tasty.

Via Good Food

The recipe suggests serving them with these Syracuse salt potatoes, a cooking method I've not seen before.

But both recipes tell you to use a non-reactive pot/dish? Should I know what that means? Adam Liaw, you are normally better than that with your recipes!

Here's a good explanation from the top of the google search results - simple enough, but chemistry is only supposed to apply to baking, not cooking!

How many pots have you ruined before someone educated you on pan composition?