1.   A. As the name implies, a nonreactive pan is one that will not interact with any of the substances it holds.

2.   Combine lemon juice, rum and vinegar in a nonreactive pan and bring to a boil.

3.   Combine the vinegar, wine, water, salt and sugar in a nonreactive small pan.

4.   Combine the mustard seed, peppercorns, vinegar, water and salt in a nonreactive pan and bring to a boil.

5.   Combine the remaining fruit and the water in a nonreactive pan.

6.   Combine the vinegar and chicken broth in a nonreactive pan.

7.   In a nonreactive pan, combine vinegar, brown sugar and all spices.

8.   Meanwhile, in a nonreactive pan over medium heat, add olive oil.

9.   Place apples, onion and peppers in a nonreactive pan.

10.   Place the sliced onion in the bottom of a nonreactive roasting pan.