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Always Thought Cardinal Rule of Cast Iron Was To Not Cook Tomatoes
Posted on 9/12/18 at 11:29 am
Posted on 9/12/18 at 11:29 am
Has that rule changed?
LINK
This video has several videos with them doing just that. Maybe it is because the cooking is done relatively quickly?
I thought the acids messed with the seasoning.
LINK
This video has several videos with them doing just that. Maybe it is because the cooking is done relatively quickly?
I thought the acids messed with the seasoning.
8
Posted on 9/12/18 at 11:33 am to Rouge
Tasty is a buzzfeed company so maybe not the best source.
Posted on 9/12/18 at 11:42 am to Rouge
From : Serious Eats
The Reality: In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.
For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way.
The Reality: In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.
For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way.
Posted on 9/12/18 at 11:45 am to Rouge
I usually use an enameled dutch oven for things with a tomato base.
Posted on 9/12/18 at 12:14 pm to Rouge
I cook meatballs with red gravy, chili and similar foods in my cast iron all the time, with no adverse effects. But I inherited it from my Mom and it is at least 50 years old, so well seasoned.
Posted on 9/12/18 at 12:25 pm to Rouge
quote:
Cardinal Rule of Cast Iron Was To Not Cook Tomatoes
That is incorrect. You should avoid tomatoes based gravies and beans until you develop a nice seasoning layer. I make chili in mine all the time. I will usually do a tune up seasoning after.
Posted on 9/12/18 at 1:07 pm to Rouge
My wife didn't know this and made meat sauce in red gravy a few times, where everything simmered for an hour or so. Each time the tomato sauce was bitter and metallic. I was confused as to why, after looking at the recipe she used, until I discovered she had been using cast iron to cook.
After she switched cookware, the same recipe was fine the next time she prepared it.
After she switched cookware, the same recipe was fine the next time she prepared it.
Posted on 9/12/18 at 3:36 pm to Rouge
Time is important with acidic food and cast iron. The longer you cook acidic stuff in it, the greater the chance you're going to leech iron out of the pot and get metallic flavors.
Quick searing of tomatoes? No problem. 4 hour spaghetti sauce? problem.
Quick searing of tomatoes? No problem. 4 hour spaghetti sauce? problem.
Posted on 9/12/18 at 3:48 pm to Rouge
I would think that people cooked tomatoes in cast iron a lot back in the day.
I’ve found that without a good season, anything will leach the metal taste.
I’ve found that without a good season, anything will leach the metal taste.
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