Oldie but a goodie.

Many recipes call for non-reactive bowls. Glass, ceramic, stainless steel, plastic… all non-reactive. When cooking with acidic foods like citrus or tomatoes, certain types of metal will react with the acid, changing the taste of your food, imparting a metallic tang to what you are making.

Therefore, when you are making salsa, guacamole, checca, or the like, choose a non-reactive bowl.

It’s also a good idea to choose a non-reactive bowl for serving salads tossed with vinaigrette dressings, for the same reason.