Cooking With Cast Iron

Rascal · December 2007

Does anyone know if cooking with tomatoes, sauce or paste, wine or vinegar will cause harm to a cast iron dutch oven? I've read that you shouldn't do this with a newly seasoned pot, but I'm wondering if this is still true after it has been well used. Tomatoes & the like ate through the insides of my Caphalon pots and I'll never waste my money on that brand again. Back in the 90's they had a no-quibble replacement policy, but that quickly disappeared when the vulnerability to acetic acid became apparent. With all the mention of newly acquired dutch ovens, I'm wondering if you can do a stew, chili, or whatever that includes tomatoes and the like... Just thought I'd hang this on the vine for what it's worth, and perhaps get some feedback. [p]Rascal[p]

Mike in Abita · December 2007

Rascal,
I cooked some chili in a newly seasoned pot and it did take off the seasoning. Now I use my dads old CI and haven't had an issue yet.

Fidel · December 2007

Rascal,[p]The acids will harm or remove the seasoning, and if left unchecked, the pans themselves.[p]As long as you clean them thoroughly after cooking and don't store the food in the CI you keep the damage to a minimum. I cook chili a lot in my CI DO and don't have any issues. My cast iron is used very frequently and is very well seasoned.[p]That being said - enameled cast iron would be a better choice for acidic dishes.

Grandpas Grub · December 2007

Rascal,[p]The responses so far are interesting. I have used dutch ovens all my life. Sometimes almost daily and other times with years inbetween uses.[p]I have cooked heavy tomato based foods without problems and have not had any issues. That being said my pans are well seasoned and I don't recall cooking acidic cooks one afte another.[p]I use very little or no soap when cleaning. I do use light soap and fabric wash cloth after any acidic cook.[p]Fidel and Mike in Abita have first hand accounts of problems. So, I would say defer to yes there is problems.[p]You will find the majority of people here say yes it is a problem.[p]Personally I don't worry about but after cooking in some ceramic cast iron I am going to move in that direction.[p]Walmart has some ceramic cast iron that is very inexpensive. I picked up a 16qt the other day for $27.[p]I love dutchin in the egg. When I dutch in the egg I alwsy dutch naked. Un, that leaves a wrong mental picture... that is no lid.[p]Goog eggin, Kent

Cooking With Cast Iron

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