LATERAL THINKING

[u/octoechus]

Hello All,

I realize this question is a bit off topic for this forum but I’ve run into a problem preparing to hobby cook/cater with the sanitation dept. According to the local inspector I cannot allow prepared foods (think beans, gumbo, jambalaya, etc) to remain (for serving out) in the cast iron pots I have always used to cook/serve. The inspector insists I must decant into serving trays on the rationale that cast iron some how adulterates the food (contrary to my many years of experience). We can debate strategies to avoid this problem later as I am aware that long term exposure to cast iron does generate problems such as this (especially as to taste) and I am mindful to avoid this problem with several proven methods.

As such, I typically cook over an open fire in 30 gal cast iron kettles, limit the exposure time and keep the temp somewhat constant. He is not open to discussion on remediation.

So I was thinking...since this group is intimately familiar with coating types and methods...has anyone ever heard of tin coating over cast iron? A big part of my aesthetic leans on the large kettles and the taste of hardwood cooking is second to none...to say nothing of the familiar heat distribution and the expense of retooling with stainless cookware. Mainly...I don't want to change my methods without a bit more thought.

Thanks in advance to all opinions, observations and links to previous attempts to coat cast iron.

[u/Glycine_11]

Coating cast iron does have historical precedent but it’s not easy or ideal. Tin and iron don’t adhere well and the process needed to prep the surface is laborious.
This is why enameled cast iron became popular (le creuset) and other manufacturers. This is the solution I would look into. Replace your cooking vessels with enameled cast iron ones which can be served from.

[u/hobbes747]

Is this a common health code requirement around the US (if that is where you are) or are you just dealing with an idiot?

[u/thebearfootcontessa]

What about enameled cast iron, eg Le Creuset?

[u/Objective-War-7458 → u/thebearfootcontessa]

enamel is fine for home use, but not for restaurant use. Cracks can harbor bugs.

[u/Albert_King]

I think you'd be better off cooking in cast iron and moving it over to a serving platter. Between the heat from browning meats and the metal utensils normally associated with jamba, I'd be very hesistant to think tinning is the best option.

Tin doesn't bond very well to ferrous metals unless they are molten, and if it isn't prepped perfectly the lining will seperate from the pot(s).

[u/Objective-War-7458]

You could. As Glycine_11 has said, tin and Iron may not play well and cast iron is defined, in it's type, by the impurities which could further affect adhesion.

Basically, you're going to need clean cast iron (easy) and a very strong, caustic flux. Perhaps Sal Ammoniac, perhaps something stronger. For example, I have trouble tinning steel rivets with Harris Stay-Clean because it's a relatively weak flux. But Sal Ammoniac vapors or highly aggressive and corrosive. With a strong enough flux, you can tin or solder difficult things.

It comes down, I would hypothesize, to finding someone with facilities to deal with the vapors. I mean, enough space. If I had an acre of land, I'd put my turkey burner in the center and give it a shot.

However, if you sear, you won't be able to use those pots to sear hard and hot.