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Chili in a Dutch Oven

Baby jBaby j Posts: 148
edited 2:20AM in EggHead Forum
Just wanted to double check that you can cook tomaotes or tomato juice in a cast iron dutch oven. Rechecked Serv-Safe book and it said not to use zin, cooper, and aluminum to cook or store tomatoes in. Wanted to know what the forum thought.

baby j


  • Baby J....In an Enameled Dutch oven, it's fine. But not a good idea in a standard Cast Iron DO... :blink: . It will likely remove any seasoning from the cast iron, and it is also a reactive surface. If you don't have enameled CI, use stainless. (You can always unscrew any plastic handles, and return them after the cook....) Just my two cents. :)
  • hornhonkhornhonk Posts: 3,841
    I cook my chili in a stainless pot. Never in a cido.
  • Baby jBaby j Posts: 148
    I've got the meat, onions, garlic, peppers, and beef stock in the CIDO right now. Tomatoes are still in the bowl. I may just cook everything but the tomatoes in the DO. And then finish in a regular pot of a crockpot.

    Thanks for the help.
  • hornhonkhornhonk Posts: 3,841
    Are you using any spices? There are a lot of great chili recipes that don't even use tomatoes.
  • I'm glad you asked this question. I've been using my cast iron dutch oven on the Egg a lot lately and was looking forward to doing a batch of chili. I didn't realize it would be an issue.
    Knoxville, TN
    Nibble Me This
  • FidelFidel Posts: 10,172
    For what it's worth I do it all the time. I have read of the possibilities of losing the seasoning and the CI imparting an "off" taste, but have never experienced either.

    Cooking in the CI is fine for me, but I never store it in there.
  • thirdeyethirdeye Posts: 7,428
    Provided your DO is properly seasoned, it's perfectly acceptable to cook things like chili or stews that have tomatoes in them.

    What is not advised is to store the chili in them, like parking the leftover in the fridge overnight. That is when acetic foods damage the seasoning.
    Happy Trails

    Barbecue is not rocket surgery
  • BacchusBacchus Posts: 6,019
    Certainly of subject of contention.

    I am planning a tomatillo based dish for Eggtoberfest and will be borrowing a Large CIDO from a friend who is extremely knowledgeable about everything CI cooking. I asked him a similar question and he didnt think it was a problem either.
  • fiver29fiver29 Posts: 628
    I've been cooking chili in a DO for almost 10 years and it still has the seasoning. I've never had any issues. FWIW
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • HossHoss Posts: 14,600
    Folks were makin chili long before they had stainless steel.I cook everthang in a CIDO.I have never had a problem. :) If you're nervous about it take the stone crock out of a crockpot and put it on your egg.I've cooked stuff like that before. ;)Oops!Wrong spot,but I ain't repostin it. :blush:
  • Chalk me up to the group that cooks in CIDO with tomatoes a lot and I don't experience any issues.

    Like others have mentioned, I only cook in the DO, never do I store which is where I think the chemical issues come into play.
  • BordelloBordello Posts: 5,926
    Agreed, and I have been guilty of doing storing it for 4 days. It did remove a couple of spots but not real bad, no off taste noticed. I still use it with tomateo sauce but remove whatever I'm cooking and not storing in the D.O.

  • DrZaiusDrZaius Posts: 1,481
    I have been using CI cookware since I was a wee lad in Boy Scouts. I have never had any issues with cooking anything in CI. Just take care of CI like you should and you will never have seasoning issues.
    This is the greatest signature EVAR!
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