Fire Me Boy! |
08-21-2009 11:27 AM |
Quote:
Originally Posted by EyePod
(Post 5989798)
Weird, I just use the regular ones when I could some chicken up in hot sauce and that turns out just fine without that metallic flavor...
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It just leaches some of the iron out, which can give it a funky flavor. But like I also said, if the pan is seasoned well at all, it shouldn't be a problem.
I would add, as it hasn't been mentioned yet, that despite whether your food tastes good or not in a cast iron pan, do NOT store tomato-based foods in cast iron. It will pit, it will ruin the seasoning and it will rust.
It won't ruin the pan, as you can take steel wool or sandpaper and get rid of the rust, but you'll have to re-season it a couple times before you use it again.
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