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Cast iron Dutch oven use
Posted on 1/8/10 at 2:53 pm
Posted on 1/8/10 at 2:53 pm
I am cooking a chili with a new cast iron Dutch oven this afternoon. I seasoned it this morning, so hopefully it is good to go.
My question: Since there will clearly be leftovers, should I store the cast iron pot in the refrigerator with the chili in it like I do with most normal pots? I am not sure if the moisture level in the refrigerator might cause it to rust.
My question: Since there will clearly be leftovers, should I store the cast iron pot in the refrigerator with the chili in it like I do with most normal pots? I am not sure if the moisture level in the refrigerator might cause it to rust.
Posted on 1/8/10 at 2:54 pm to swampdawg
I would say dont do it, way easier to just put them in a tupperware and they will keep longer.
Posted on 1/8/10 at 2:54 pm to swampdawg
Hey, fritzyuga, your Photobucket account is inactive.
Posted on 1/8/10 at 2:56 pm to swampdawg
Tupperware, takes up less room, and easier to clean after.
Posted on 1/8/10 at 2:57 pm to swampdawg
NEVER EVER EVER store anything with tomato in a cast iron pot. Further more your pot better be very seasoned if you even plan on using tomato in it or be prepared to have a reaction to the tomato and the chili will taste like metal and even discolor a bit.
ETA:
If you dont use tomato in your chili its not as bad but you still want to store it in something else and re-season your cast iron pot.
ETA:
If you dont use tomato in your chili its not as bad but you still want to store it in something else and re-season your cast iron pot.
This post was edited on 1/8/10 at 2:59 pm
Posted on 1/8/10 at 2:59 pm to BugAC
quote:
Tupperware, takes up less room, and easier to clean after.
this...
have you ever tried to clean out 4 day old chilli out of a cast iron pot? it sticks pretty good
Posted on 1/8/10 at 3:02 pm to ellishughtiger
quote:
NEVER EVER EVER store anything with tomato in a cast iron pot. Further more your pot better be very seasoned if you even plan on using tomato in it or be prepared to have a reaction to the tomato and the chili will taste like metal and even discolor a bit.
Couldn't agree more!!!
Posted on 1/8/10 at 3:07 pm to Catman88
quote:
NEVER EVER EVER store anything with tomato in a cast iron pot. Further more your pot better be very seasoned if you even plan on using tomato in it or be prepared to have a reaction to the tomato and the chili will taste like metal and even discolor a bit.
shite - I had no idea. This is my 1st time using the pot, so it is probably not very well seasoned. I just coated it in Crisco and put it in the oven on 300 for about 1.5 hours. Maybe I should abort mission.
Posted on 1/8/10 at 3:17 pm to swampdawg
I made this mistake. Im 99% sure my pot is ruined.
Posted on 1/8/10 at 3:18 pm to swampdawg
what recipe are you using???
Posted on 1/8/10 at 3:19 pm to COACH ROD
quote:
what recipe are you using???
I just throw shite together. Comes out good.
Posted on 1/8/10 at 3:19 pm to swampdawg
quote:I never would do this. Great chance of rust.
should I store the cast iron pot in the refrigerator with the chili in it like I do with most normal pots? I am not sure if the moisture level in the refrigerator might cause it to rust.
Posted on 1/8/10 at 3:20 pm to natsun287
quote:Nope. You've just got some scrubbing and curing to do.
Im 99% sure my pot is ruined.
Posted on 1/8/10 at 3:21 pm to OTIS2
Now I am more worried about the reaction of the tomatoes and the relatively unseasoned pot.
Posted on 1/8/10 at 3:22 pm to OTIS2
quote:
Nope. You've just got some scrubbing and curing to do.
Really... WHAT DO I DO? I didn't realized it was rusted in the bottom... I cooked down some chicken bones for stock and it came out black! Scrubbing really works? This pot has been in my family for decades how do i cure it?
This post was edited on 1/8/10 at 3:23 pm
Posted on 1/8/10 at 3:26 pm to natsun287
You can save a rusted pot but its a lot of work and elbow greese and reseasoning.
With only one go around seasoning the pot I wouldnt cook something with tomato my first go around. Basically the acids react with the iron and the iron seeps into your food. It will give it a very metalic taste. Once your pot is seasoned really well with a good coating this will not happen as much. However storing tomato in that pot or having the tomato in there for a long time will strip away your seasoning and get to the iron. If you cook your chili for a short period of time you wont have as much a problem but if you cook it over say 2 hours it will def be a problem.
With only one go around seasoning the pot I wouldnt cook something with tomato my first go around. Basically the acids react with the iron and the iron seeps into your food. It will give it a very metalic taste. Once your pot is seasoned really well with a good coating this will not happen as much. However storing tomato in that pot or having the tomato in there for a long time will strip away your seasoning and get to the iron. If you cook your chili for a short period of time you wont have as much a problem but if you cook it over say 2 hours it will def be a problem.
Posted on 1/8/10 at 3:26 pm to natsun287
Metal scubbing pads...get some, put a little hot water in the pot and work up a sweat. Repeat until all the rust is gone. Heat the pot on a fish cooker until very hot, coolit, then oil it and wipe away excess. Fry something...anything ...and you should be ready to go. I've salvaged some horribly rusted pots and skillets this way.
This post was edited on 1/8/10 at 3:28 pm
Posted on 1/8/10 at 3:28 pm to natsun287
Basically salt and oil and lots of scrubbing. Rinse wash and repeat until rust is gone then reseason the pot.
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