Use sparingly, a little goes a long way
Do not use aluminum pots or containers with balsamic vinegar. The pan or marinating container should be non-reactive
Balsamic vinegars are not recommended for pickling or herb infusion purposes.
Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process.