Traditional Tabasco sauce according to the company they ferment the mash in reclaimed whiskey barrels. Most here from the fermenting pepper threads I've come across ferment in Mason jars some with air locks some without. Maybe the recipes you looked at are what those individuals prefer. Do you plan on cooking/boiling the peppers? I ask because i'm not sure what the reference to the metal/non-metal is without the recipes.

It's because of the vinegar in the recipe. Here's what I copied from a website: "5. Cast iron and aluminum are reactive surfaces. If you want to use vinegar to clean pots and pans, use it exclusively on stainless steel and enameled cast iron cookware." I have stainless steel pots and pans but years ago when I had some aluminum pans I learned not to cook acidic foods in them (i.e. tomato sauce). Your ceramic glazed pot should be fine.

Hi habjolokia, I’m using a couple of these recipes for the Tabasco. http://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html. The homemade Tabasco sauce recipe is the one that mentions the non-metal sauacepan. I don’t have any glass pans and the are hard to find. I do have cast iron ceramic glazed or stainless steel.

bentonrebecca, I use my stainless steel without any problem.

northeast_chileman, you are probably one zone warmer than I am here north of Concord. I had really good luck last year with a lot of exotic peppers but I also discovered we don't like really hot peppers nor the flavor of the aji types. This year I concentrated more on bell pepper types but had some nice urfa biber that were only mildly hot. I would offer to share seed but it is last year's seed and I did a terrible job with starting plants this year. I actually helped a friend improve his seed starting methods and then promptly screwed up a lot of my own. He lost his plant markers so he doesn't know what he grew except that a lot of it was from seed I shared. Last year I tried to keep good notes as to how well things germinated but this year did not. Where do you get your seed and what did you grow this year?

Apologies for going off-topic.

I think that's preference. I make my sauce in a cast iron skillet and I use the grill outside to cook my sauce. I made the mistake early on making a habanero hot sauce for the first time inside. Everyone was coughing and mad at me. Since then it's been outside on the grill on a cast iron skillet. Never tried stainless steal so I can't comment on that but it seems others use it with no issues.

I also only use that cast iron skillet for hot sauce and nothing else. Even after washing it still hold some of the pepper oils in the pan as we found out the hard way.