OTT chili in new pre seasoned Dutch oven

scottcrazydog

Has anyone had any issues with smoking OTT chili in pre seasoned cast iron Dutch oven? I've been told not to cook tomatoes in one because of the acid. Any help on this would be appreciated. 

hoosier_egger

I would avoid it. While a well seasoned pan/pot helps when cooking acidic foods (The seasoning acts as a barrier and keeps the acid from reacting with the iron), you can still end up with a metallic taste.

I use enameled cast iron on the egg for soups and stews

fishlessman

i get a metallic taste as well and use the enameled versions now. some dont seem to get that taste from a seasoned cast iron with a long cook with tomatoes. you could just add the tomatoes late in the cook

alaskanassasin

Been there done that not sure how to politically correctly awe hell your number twos will be black for days

kl8ton

I have not had any issues with my lodge CI and over the top chili.  I don't get a metallic taste, I don't have any BM issues either.

northGAcock

I have not had issues cooking with tomatoes,.....I use some extra oil before filling. You do not want to move your item into the fridge and store. Remove quickly after the cook, wash and re-season. 

xfire_ATX

I used my CI Lodge all the time for Chili - Stovetop and Egg and never get a metallic taste.

Ive had mine for quite a while for multiple uses but nowhere near as well seasoned as my skillets.

paqman

Iron is good for you!!!

SmokeyPitt

While I haven't had any issues, I also have a stainless steel stock pot that is lighter and easier to clean so I just use that. Since I don't cover it I really don't see an advantage of a heavy dutch oven for this cook. 

On a related topic, I know over the top chili is all the rage but I prefer to just smoke the meatballs on the egg alone. Rather than one big meatball I do 2-3 smaller ones for more browned surface area and smoke. This allows some of the grease to drain and I don't have to ladle it out of the pot later. 

Carolina Q

If you have issues with black seasoned CI, you might consider enameled Dutch ovens. Le Creuset or Staub are great, albeit expensive. Tramontina makes a 6.5 or 7 qt DO that Sam's Club sells for about $40. Even if you're not a member, you can still buy for a 10% (as I recall) upcharge. That's what I have and it works well.

https://www.samsclub.com/p/6-5q-dutch-oven-red-in-club-737160/prod18670053

Langner91

Woot! has enameled Cuisinart on sale today.  Tough to beat that price.

 https://www.woot.com/category/home?ref=w_ngh_hm_3

Mattman3969

SmokeyPitt said:

While I haven't had any issues, I also have a stainless steel stock pot that is lighter and easier to clean so I just use that. Since I don't cover it I really don't see an advantage of a heavy dutch oven for this cook. 

On a related topic, I know over the top chili is all the rage but I prefer to just smoke the meatballs on the egg alone. Rather than one big meatball I do 2-3 smaller ones for more browned surface area and smoke. This allows some of the grease to drain and I don't have to ladle it out of the pot later. 

Exactly the same here on both accounts.  I really the fact that your removing most of the grease from the meat b4 it goes into the soup/chili.  

SonVolt

Questions like this make me temped to pick up an anodized aluminum Dutch oven. No seasoning, light weight, no worry about reactive ingredients.