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08-20-2009, 05:15 PM | #2 |
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The acid in the tomatoes can leach out the iron. It'll give the tomatoes a metallic taste. Use enameled if you're wanting to cook anything acidic in cast iron.
Even enameled cast iron is superior to non cast iron. I love cast iron. Love. Love, love, love. |
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08-20-2009, 05:16 PM | #3 |
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On another note, once you've got a really well seasoned cast iron dutch oven, the acid in tomatoes won't be a problem. Cook away.
On a completely unrelated note, you should feel free to use tomatoes when doing a dutch rudder, or double dutch rudder. |
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08-20-2009, 05:25 PM | #4 | |
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Quote:
Dinny |
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08-20-2009, 05:33 PM | #5 |
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08-20-2009, 05:36 PM | #6 |
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So many of the old cooking styles are obsolete now. Who needs a double dutch rudder?
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08-20-2009, 05:40 PM | #7 |
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I'm cooking a pot roast as we speak in a Le Creuset 7 qt. enameled dutch oven. FMB thinks Le Creuset is overpriced and he may be right (I got this piece in a sales promotion) but this really is a remarkable piece of cookware. Even, consistent heat, very durable and cleans up easily.
I usually put tomatoes in a midwestern chili that I make in a regular cast iron dutch oven, haven't detected any metallic taste. Might be different with a marinara sauce, though. In chili the tomato flavor is surrounded by lots of other stuff. If there is a World Market store in your area, I've seen some reasonably priced enameled cast iron there. http://www.worldmarket.com/home/index.jsp |
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08-20-2009, 07:17 PM | #8 | |
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Quote:
And I'll add that Cooks Illustrated backs me up on that. They rated Le Creuset as the best performing cast iron, with 3 stars across the board, and "highly recommended." They rated Lodge, available at Wal-Mart and Target, with 3 stars across the board, and the "clear winner" because of the price difference. It was also rated as "highly recommended" above the Le Creuset. Now, if I had the opportunity to get Le Creuset even at double the price of Lodge, I'd jump on it in a heartbeat. But, I'll take a somewhat lesser product for a fraction of the cost and be happy. You seriously should be able to buy a good enameled cast iron from Target or Wal-Mart for $50 or thereabouts. All cast iron has even cooking. Heat absorption/retention quality is a trait of the metal because of its mass. I've used "really" cheap cast iron that had better and more consistent heating than $70 pans. Plus, you gotta love that cast iron will literally outlive you. Every time I'm at a flea market or a garage sale I'm looking for cast iron. Not only will it last forever, the stuff that 50-60 years old usually has 50-60 years of seasoning on. That shit makes car batteries taste good. For a pot roast, I would personally use a regular cast iron dutch oven, if it were available. Something like that with just a little braising liquid would help season a good piece of cast iron cookware. Like I said before, if your cast iron is seasoned well at all, the light acidity from tomatoes wouldn't do anything, so that's probably why you've never tasted the difference. When I first got into cast iron I did a tomato salsa Santa Fe chili sort of thing with a brand new pan and could definitely sense the metallic taste. Now, I'd cook just about anything in my cast iron. The seasoning on them kicks ass. I still use my cast iron a lot, but I've most recently gotten into using carbon steel pans. Fell in love with a carbon steel wok, and the cookware is sturdy as hell, cheap as it gets, and professional quality. |
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08-20-2009, 07:20 PM | #9 |
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I think if it is seasoned well, it should be fine.
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08-20-2009, 07:37 PM | #10 |
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FMB is The Man when it comes to cast iron.
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08-20-2009, 07:41 PM | #11 |
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I'm going to make some oven roux in my cast iron skillet on Saturday. GUMBO FTW!
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08-20-2009, 08:02 PM | #12 |
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08-20-2009, 08:18 PM | #13 |
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08-20-2009, 08:19 PM | #14 |
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FMB! saw it on Alton Brown and mentioned it on another thread. This will be the first time I've tried it, but it's got to beat stirring for 45 min.
http://www.foodnetwork.com/recipes/a...ipe/index.html http://www.democraticunderground.com...ress=236x48652 |
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08-20-2009, 08:26 PM | #15 |
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It's an obsession. I'm OK with that.
If it can be cooked in cast iron, it should be cooked in cast iron. Let me know how that turns out. I still haven't tried it, but that may be a Sunday chore. I love me some gumbo. |
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