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re: Iron pot cleaning help...
Posted on 11/30/11 at 8:24 am to Woody
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
1
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.
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