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You can, I do it all the time: https://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831 https://www.thekitchn.com/5-myths-of-cast-iron-cookware-2068...
by kls 7y ago
You can, I do it all the time:
https://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831 https://www.thekitchn.com/5-myths-of-cast-iron-cookware-2068...
- karatestomp 7y agoOne time, using a fairly new pre-seasoned pan that I’d then further seasoned a couple times following all those directions you see online, to make a marinara-based dish was enough to turn my wife off cast iron forever. Tasted like blood, couldn’t taste a thing but that, it was so strong. She hates it now and won’t use it for anything.
- asdfasgasdgasdg 7y agoI don't know if one unsourced article claiming it's a myth is enough to demonstrate that it is the case. It's true that briefly cooking tomatoes or tomato-based sauces is fine. Slow cooking them for three or four hours is a different question.
- kls 7y agoI know it anecdotal, but I have a dutch oven that I have had for years it is seasoned black iron. I cook spaghetti and chili from scratch in it quite a bit, most of the time leaving it to simmer overnight, it has never left an iron taste in the sauce. It is well seasoned and if I pour out the sauce it runs out as if the metal is oiled with no residue from the sauce. I provided the article to highlight that it is possible, people do it and it has no ill effect on the taste of the produced food. The trick is to make sure your cookware is completely seasoned before you start using it for acidic based stews and sauces. The seasoning will last, and you will only have to re-season about every 6 months if that. If you braise a lot of fatty meat in it, you really never have to re-season.