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.

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Posted by Geaux2Hell

Member since Sep 2006

4790 posts

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!

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Posted by Deathrider

Member since Aug 2010

3675 posts

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.

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Posted by wiltznucs

Apollo Beach, FL

Member since Sep 2005

8976 posts

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.

This post was edited on 11/30/11 at 9:33 am

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Posted by tigeryat

God's Country

Member since Oct 2005

2918 posts

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.

This post was edited on 11/30/11 at 2:40 pm

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Posted by TreeDawg

Central, La.

Member since Jan 2005

27116 posts

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.........