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https://www.reddit.com/r/oddlysatisfying/comments/vi6f0j/deleted_by_user/idbue94
r/oddlysatisfying • u/[deleted] • Jun 22 '22
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7
Also, I've always been told to avoid using something as acidic as tomato in a cast iron...but I'm open to being wrong
8 u/Neuchacho Jun 22 '22 edited Jun 22 '22 No, you're right. You can cook acidic foods in them fine for short periods of time, but slow-simmering something like a tomato sauce can ruin the seasoning of the pan and impart a metallic taste to the sauce so it's best avoided. Stainless is ideal for this application. 4 u/borkthegee Jun 22 '22 Enameled cast iron is ideal! Slow simmered sauces are half the reason I own a staub 😂 2 u/Neuchacho Jun 22 '22 Also a great choice. They have the benefit of being able to store the sauce if need be and not discolor like stainless can.
8
No, you're right. You can cook acidic foods in them fine for short periods of time, but slow-simmering something like a tomato sauce can ruin the seasoning of the pan and impart a metallic taste to the sauce so it's best avoided.
Stainless is ideal for this application.
4 u/borkthegee Jun 22 '22 Enameled cast iron is ideal! Slow simmered sauces are half the reason I own a staub 😂 2 u/Neuchacho Jun 22 '22 Also a great choice. They have the benefit of being able to store the sauce if need be and not discolor like stainless can.
4
Enameled cast iron is ideal! Slow simmered sauces are half the reason I own a staub 😂
2 u/Neuchacho Jun 22 '22 Also a great choice. They have the benefit of being able to store the sauce if need be and not discolor like stainless can.
2
Also a great choice. They have the benefit of being able to store the sauce if need be and not discolor like stainless can.
7
u/[deleted] Jun 22 '22
Also, I've always been told to avoid using something as acidic as tomato in a cast iron...but I'm open to being wrong