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Message
Iron pot cleaning help...
Posted on 11/29/11 at 9:32 pm
Posted on 11/29/11 at 9:32 pm
A month or so ago I made a sauce piquante in my 5 gallon pot for a tailgate (Treedawg's recipe, turned out great). That night, I cleaned my pot as I usually do, with warm running water and a soft pad. I heated it to dry, rubbed it with some oil, and put it back in storage.
Yesterday for the Saints game, I used the same pot to make a gumbo. I used the same recipe I always use, but the flavor was way off. I saved what was left and tasted it again today, and realized that the aftertaste tasted like sauce piquante. It was terrible, probably one of the worst gumbos I've ever made.
Are there any extra steps I need to take in cleaning my pot? Re-season? Do you clean your pot any differently after making a dish with a tomato base, like sauce piquante? That is the distinct flavor I picked up in my gumbo. TIA.
Yesterday for the Saints game, I used the same pot to make a gumbo. I used the same recipe I always use, but the flavor was way off. I saved what was left and tasted it again today, and realized that the aftertaste tasted like sauce piquante. It was terrible, probably one of the worst gumbos I've ever made.
Are there any extra steps I need to take in cleaning my pot? Re-season? Do you clean your pot any differently after making a dish with a tomato base, like sauce piquante? That is the distinct flavor I picked up in my gumbo. TIA.
5
Posted on 11/29/11 at 9:37 pm to Woody
i usually sprinkle some kosher salt in my cast iron and give it a little scrubbing with a wet paper towel to remove some of the gunk. I know im going to ruffle some feathers here but I use a little tiny bit of hot soapy water to clean my pots after using them. Otherwise I find everything I cook tastes like the last thing I cooked in it!
Posted on 11/29/11 at 9:47 pm to Geaux2Hell
I've used salt before to clean off some stuck on gunk, but never really had a problem with what I cooked tasting like the last thing in the pot when I didn't use salt. I may start using it every time, and see if that helps.
Posted on 11/30/11 at 6:16 am to Woody
I use hot soapy water all the time and that is nothing more than an old wives tale. Scrub it good, rinse and dry well then oil up. You should not taste whatever you cooked before. At least I never have and I've been cooking in my cast iron pots For thirty plus years.
Posted on 11/30/11 at 8:01 am to Woody
You could also put it in the oven on very high heat for a few hours. Fire also works, so the barbecue pit is an option.
Posted on 11/30/11 at 8:17 am to Martini
quote:
I use hot soapy water all the time and that is nothing more than an old wives tale
I used it for a couple years on my cast irons before I even was told you weren't supposed to. I still have them, and they still work great.
Posted on 11/30/11 at 8:24 am to Woody
A couple of points, there are those that recommend against using cast iron for anything acidic like tomatoes. They claim the acidity eats through the seasoning and leaches iron into your food.
As for cleaning and re-seasoning. I'd try soaping it down really good and simply oiling it again. If that doesnt work I'd use fire or a self cleaning electric oven. Be advised, if you use the self cleaning oven route be sure to open your windows as it will create an foul odor and some smoke.
I like to season with canola oil, the flavor is neutral and it has a high smoke point.
As for cleaning and re-seasoning. I'd try soaping it down really good and simply oiling it again. If that doesnt work I'd use fire or a self cleaning electric oven. Be advised, if you use the self cleaning oven route be sure to open your windows as it will create an foul odor and some smoke.
I like to season with canola oil, the flavor is neutral and it has a high smoke point.
This post was edited on 11/30/11 at 9:33 am
Posted on 11/30/11 at 9:22 am to Woody
I always use hot soapy water and then dry over a fire. If I am going to store it for several weeks or so I use Crisco on a paper towel while it is still hot to wipe it down.
Posted on 11/30/11 at 9:48 am to wiltznucs
quote:
couple of points, there are those that recommend against using cast iron for anything acidic like tomatoes. They claim the acidity eats through the seasoning and leaches iron into your food.
I can definitely taste it. A definite metallic taste when cooking tomato dishes in cast iron. Maybe the pots I was using weren't old enough with enough years of seasoning. Not sure. But I switched to stainless for tomato based dishes and the metallic flavor disappears.
Non acidic dishes... same pots... no metal taste.
quote:
As for cleaning and re-seasoning. I'd try soaping it down really good and simply oiling it again
Yup. I clean with hot soapy water, dry well, oil and put in a hot, but now off, oven.
Posted on 11/30/11 at 9:56 am to Martini
quote:+1
I use hot soapy water all the time and that is nothing more than an old wives tale. Scrub it good, rinse and dry well then oil up. You should not taste whatever you cooked before. At least I never have and I've been cooking in my cast iron pots For thirty plus years.
Posted on 11/30/11 at 9:58 am to coloradoBengal
quote:
I can definitely taste it. A definite metallic taste when cooking tomato dishes in cast iron.
Only dish with tomatoes I've cooked in cast iron is a sauce piquante and can't ever taste it in the least bit.
Posted on 11/30/11 at 10:26 am to LSUAfro
quote:
Only dish with tomatoes I've cooked in cast iron is a sauce piquante and can't ever taste it in the least bit.
Like I said... maybe my pots weren't as old and as seasoned as other folks. I don't know.
I wish I could compare to what my grandmothers' used... but they really used Magnalite more than cast iron. They fried in cast iron, but Magnalite got all the gumbos, stews, sauce piquants and courtbouillions.
Posted on 11/30/11 at 10:44 am to coloradoBengal
quote:
Like I said... maybe my pots weren't as old and as seasoned as other folks. I don't know
I don't either, and I've heard that before, but haven't experienced that problem myself.
Posted on 11/30/11 at 11:04 am to Deathrider
quote:
You could also put it in the oven on very high heat for a few hours. Fire also works, so the barbecue pit is an option.
This. Season it again and you should wipe out any aftertaste issues.
Posted on 11/30/11 at 11:35 am to LSU0358
I usually add some vinegar to the heated water to clean. Never had any issues.
Posted on 11/30/11 at 2:39 pm to Woody
Use soap & then oil lightly while warm. I have an antique collection used as my primary cookware and this is how I care for them.
Foods to avoid in black iron are tomato based dishes and okra. If you try to cook okra in your black iron pot, it turns black.
Foods to avoid in black iron are tomato based dishes and okra. If you try to cook okra in your black iron pot, it turns black.
This post was edited on 11/30/11 at 2:40 pm
Posted on 11/30/11 at 3:03 pm to Martini
quote:
I use hot soapy water all the time and that is nothing more than an old wives tale. Scrub it good, rinse and dry well then oil up. You should not taste whatever you cooked before. At least I never have and I've been cooking in my cast iron pots For thirty plus years.
Couldn't agree more. And I use my cast iron A LOT. I wash it out with soap and water and when I rinse it with water, the water just runs out of the pot and it almost dries itself. I dry it w a paper towel and pour a bit of oil on the paper towel and give it a light wipedown. Have never had any problems.
Posted on 11/30/11 at 3:20 pm to BayouBlitz
Thanks for all the help guys. I use my pot weekly during football season, but this is the first time I've ever had this problem. I'll give it a good wash down with soap and water and reseason.
Posted on 11/30/11 at 3:32 pm to Woody
I dont think you'll need to reseason. Just wash it with soap and water, dry it good, rub it down with a light coat of oil, and put it away. Should be fine.
Posted on 11/30/11 at 3:44 pm to Woody
Without fail, every time, after washing, dry on high heat and when all water has evaporated, wipe down with a Paper Towel and Crisco (I don't use cooking oil). Let that baby heat up till it smokes and wipe again and turn off. Its kinda like re-seasoning every time and that's what builds up the coating......... 
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