User Panel
User Panel
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IL, USA
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Posted: 1/9/2024 9:05:03 AM EDT
I inherited a cast iron dutch oven from a distant relative and it's been sitting on a shelf in my basement for 3-4 years. I would venture to guess that it hasn't been used in 25-30 years prior to becoming mine. It appears to be very clean but is there anything other than the traditional seasoning process that should be done to prepare it for use after sitting so long? Looks like a good weekend to make chili.
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Posted: 1/9/2024 9:09:28 AM EDT
[#1]
If there is no heavy rust. Wash it with some dawn and a good scrub. Season it with some crisco and cook in it.
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Posted: 1/9/2024 9:48:05 AM EDT
[#2]
Cast iron doesn't have to be the black science folks make it out to be . Scrub it out and toss some bacon in it and you are good to go.
If the piece in question has been sitting in a garage or barn some folks suggest testing for lead . Common thing for old cast iron was to use it for fishing sinkers or toy solders |
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Posted: 1/9/2024 9:55:08 AM EDT
[#3]
Quote HistoryOriginally Posted By nhsport: Cast iron doesn't have to be the black science folks make it out to be . Scrub it out and toss some bacon in it and you are good to go. If the piece in question has been sitting in a garage or barn some folks suggest testing for lead . Common thing for old cast iron was to use it for fishing sinkers or toy solders Good point on the lead. |
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Posted: 1/9/2024 10:15:52 AM EDT
[#4]
Clean it, throw in some oil, and cook some hash browns in it. That is what I have found to be the best way to completely restore the non-stick properties of cast iron.
Post some photos. I will help:  |
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Posted: 1/9/2024 10:56:53 PM EDT
[#5]
Quote HistoryOriginally Posted By Delta10mm: Good point on the lead. Quote HistoryOriginally Posted By Delta10mm: Originally Posted By nhsport: Cast iron doesn't have to be the black science folks make it out to be . Scrub it out and toss some bacon in it and you are good to go. If the piece in question has been sitting in a garage or barn some folks suggest testing for lead . Common thing for old cast iron was to use it for fishing sinkers or toy solders Good point on the lead. So much of a good point, that I wouldn't cook on it without having it tested. Here's a YouTube video showing one method. Seems straightforward enough.  Lead Testing Cast Iron Cookware |
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TX, USA
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Posted: 1/16/2024 8:53:43 AM EDT
[#6]
Originally Posted By Ratbelly: I inherited a cast iron dutch oven from a distant relative and it's been sitting on a shelf in my basement for 3-4 years. I would venture to guess that it hasn't been used in 25-30 years prior to becoming mine. It appears to be very clean but is there anything other than the traditional seasoning process that should be done to prepare it for use after sitting so long? Looks like a good weekend to make chili. You should NOT use cast iron for chili. Regardless of what they tell you, from experience, it is not recommended. I did it on a very very well seasoned cast iron pot and the seasoning came off and ruined the pot of chili. If you want to make chili in a cast iron pot, use an enameled one. https://www.lodgecastiron.com/cast-iron-101/cast-iron-myths https://www.southernliving.com/food/kitchen-assistant/what-not-to-cook-in-cast-iron |
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Posted: 1/16/2024 8:58:52 AM EDT
[#7]
I use a crock pot for chili,stainless for boiling water for banana peels and a Wagner or Sydney cast for everything else. I season with Olive Oil when cooking, unless it has fat.
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TX, USA
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Posted: 1/16/2024 9:46:24 AM EDT
[#8]
Quote HistoryOriginally Posted By Bucket-Back: I use a crock pot for chili,stainless for boiling water for banana peels and a Wagner or Sydney cast for everything else. I season with Olive Oil when cooking, unless it has fat. I got rid of most of my cast iron and use Lodge Carbon steel pans. |
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Posted: 1/16/2024 11:51:55 AM EDT
[Last Edit: TEXASROOTERSBROTHER]
[#9]
Quote HistoryOriginally Posted By AWick: You should NOT use cast iron for chili. Regardless of what they tell you, from experience, it is not recommended. I did it on a very very well seasoned cast iron pot and the seasoning came off and ruined the pot of chili. If you want to make chili in a cast iron pot, use an enameled one. https://www.lodgecastiron.com/cast-iron-101/cast-iron-myths https://www.southernliving.com/food/kitchen-assistant/what-not-to-cook-in-cast-iron Quote HistoryOriginally Posted By AWick: Originally Posted By Ratbelly: I inherited a cast iron dutch oven from a distant relative and it's been sitting on a shelf in my basement for 3-4 years. I would venture to guess that it hasn't been used in 25-30 years prior to becoming mine. It appears to be very clean but is there anything other than the traditional seasoning process that should be done to prepare it for use after sitting so long? Looks like a good weekend to make chili. You should NOT use cast iron for chili. Regardless of what they tell you, from experience, it is not recommended. I did it on a very very well seasoned cast iron pot and the seasoning came off and ruined the pot of chili. If you want to make chili in a cast iron pot, use an enameled one. https://www.lodgecastiron.com/cast-iron-101/cast-iron-myths https://www.southernliving.com/food/kitchen-assistant/what-not-to-cook-in-cast-iron       No don't cook chili in cast iron ever.  ground elk chili. I know it's not big chunks but i had lots of it and it worked fine. started out with 3 pounds of bacon ends and pieces to add fat. |
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TX, USA
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Posted: 1/16/2024 7:44:45 PM EDT
[#10]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: No don't cook chili in cast iron ever. ground elk chili. I know it's not big chunks but i had lots of it and it worked fine. started out with 3 pounds of bacon ends and pieces to add fat. IF YOU SAY SO |
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Posted: 1/17/2024 9:13:59 AM EDT
[Last Edit: TEXASROOTERSBROTHER]
[#11]
Quote HistoryOriginally Posted By AWick: IF YOU SAY SO Quote HistoryOriginally Posted By AWick: Originally Posted By TEXASROOTERSBROTHER: No don't cook chili in cast iron ever. ground elk chili. I know it's not big chunks but i had lots of it and it worked fine. started out with 3 pounds of bacon ends and pieces to add fat. IF YOU SAY SO I SAY SO. That is a 15-gallon cast iron pot that has cooked lots of chili, fish, oysters, shrimp, gumbo and everything else. Chili Had no beans in it. May not be chunky like the ARF seems to want it but it disappeared just the same. When I buy chili meat, I like a 1/2-inch plate grind but even that does not work for the arf who want one-inch cubes, they cannot seem to understand that ground meat is cut with knives in chunks by a machine. I'm on a cooking team that does a large stew cook every year and it is cut by a large grinder with a one-inch kidney shaped plate and a single knife blade and it really works great. My point was cast iron is fine for cooking chili. We can argue the rest anytime but as far as chili in cast iron that is proven science. If we can prove science.
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IN, USA
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Posted: 1/17/2024 12:36:10 PM EDT
[#12]
I believe the argument with chili is that if you are putting in tomatoes, you’ll have the risk of removing the seasoning. Unless it is a very seasoned Dutch oven.
I think I would cook a beef stew in it first, or a pot roast. |
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Posted: 1/17/2024 2:02:03 PM EDT
[#13]
Quote HistoryOriginally Posted By NotMrWizard: I believe the argument with chili is that if you are putting in tomatoes, you’ll have the risk of removing the seasoning. Unless it is a very seasoned Dutch oven. I think I would cook a beef stew in it first, or a pot roast. The contention is that one guy says it removed the seasoning, while another guy posted pictures showing that it did not. Then the first guy ignores the proof laid before everyone's eyes and doubles down on his ego. |
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TX, USA
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Posted: 1/17/2024 4:31:26 PM EDT
[#14]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: I SAY SO. That is a 15-gallon cast iron pot that has cooked lots of chili, fish, oysters, shrimp, gumbo and everything else. Chili Had no beans in it. May not be chunky like the ARF seems to want it but it disappeared just the same. When I buy chili meat, I like a 1/2-inch plate grind but even that does not work for the arf who want one-inch cubes, they cannot seem to understand that ground meat is cut with knives in chunks by a machine. I'm on a cooking team that does a large stew cook every year and it is cut by a large grinder with a one-inch kidney shaped plate and a single knife blade and it really works great. My point was cast iron is fine for cooking chili. We can argue the rest anytime but as far as chili in cast iron that is proven science. If we can prove science. Prolonged cooking of acidic foods will strip some of the seasoning from the pan. Where does it go? Into your food. There is NO GETTING AROUND IT. It is SCIENCE, CHEMISTRY, and you can not deny or cheat it. No, cooking chili (acidic foods) in cast iron is NOT fine. If it was fine, there would be NO ARTCLES tell us to avoid it. In addition, cooking in unseasoned cast iron releases trace amounts of molecules from the metal can loosen and leach into the food So there you go. Been there, done it, ruined a batch of chili, and stripped the seasoning clean off my seasoned skillet. Art |
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TX, USA
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Posted: 1/17/2024 4:32:28 PM EDT
[Last Edit: AWick]
[#15]
Quote HistoryOriginally Posted By tree-hugger: The contention is that one guy says it removed the seasoning, while another guy posted pictures showing that it did not. Then the first guy ignores the proof laid before everyone's eyes and doubles down on his ego. Prolonged cooking of acidic foods will strip some of the seasoning from the pan. Where does it go? Into your food. There is NO GETTING AROUND IT. It is SCIENCE, CHEMISTRY, and you can not deny or cheat it. No ego involved. Been there, done it, and then wondered why it happened. Did the research and will never do it again. Art |
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TX, USA
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Posted: 1/17/2024 4:35:49 PM EDT
[#16]
Quote HistoryOriginally Posted By NotMrWizard: I believe the argument with chili is that if you are putting in tomatoes, you’ll have the risk of removing the seasoning. Unless it is a very seasoned Dutch oven. I think I would cook a beef stew in it first, or a pot roast. Winner! The acidic food eats at the seasoning and loosens it up. Where does it go? It is not Houdini.. It goes into the food. Art |
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Posted: 1/17/2024 6:26:45 PM EDT
[Last Edit: TEXASROOTERSBROTHER]
[#17]
Quote HistoryOriginally Posted By AWick: Prolonged cooking of acidic foods will strip some of the seasoning from the pan. Where does it go? Into your food. There is NO GETTING AROUND IT. It is SCIENCE, CHEMISTRY, and you can not deny or cheat it. No, cooking chili (acidic foods) in cast iron is NOT fine. If it was fine, there would be NO ARTCLES tell us to avoid it. In addition, cooking in unseasoned cast iron releases trace amounts of molecules from the metal can loosen and leach into the food So there you go. Been there, done it, ruined a batch of chili, and stripped the seasoning clean off my seasoned skillet. Art Quote HistoryOriginally Posted By AWick: Originally Posted By TEXASROOTERSBROTHER: I SAY SO. That is a 15-gallon cast iron pot that has cooked lots of chili, fish, oysters, shrimp, gumbo and everything else. Chili Had no beans in it. May not be chunky like the ARF seems to want it but it disappeared just the same. When I buy chili meat, I like a 1/2-inch plate grind but even that does not work for the arf who want one-inch cubes, they cannot seem to understand that ground meat is cut with knives in chunks by a machine. I'm on a cooking team that does a large stew cook every year and it is cut by a large grinder with a one-inch kidney shaped plate and a single knife blade and it really works great. My point was cast iron is fine for cooking chili. We can argue the rest anytime but as far as chili in cast iron that is proven science. If we can prove science. Prolonged cooking of acidic foods will strip some of the seasoning from the pan. Where does it go? Into your food. There is NO GETTING AROUND IT. It is SCIENCE, CHEMISTRY, and you can not deny or cheat it. No, cooking chili (acidic foods) in cast iron is NOT fine. If it was fine, there would be NO ARTCLES tell us to avoid it. In addition, cooking in unseasoned cast iron releases trace amounts of molecules from the metal can loosen and leach into the food So there you go. Been there, done it, ruined a batch of chili, and stripped the seasoning clean off my seasoned skillet. Art How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don’t believe everything you read |
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Posted: 1/17/2024 6:29:12 PM EDT
[#18]
On top of that iron will not hurt you and you receive iron from even seasoned cast iron.
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TX, USA
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Posted: 1/17/2024 6:43:04 PM EDT
[#19]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don’t believe everything you read You can make anything YOU want to make. DO NOT ARGUE SCIENCE. You will lose every time. The acidic content is the tomato sauce. Real chili has tomatoes in it. Chili, also referred to as chili con carne is a hearty beef stew made with spices, peppers, meat, tomatoes, and beans (in some cases). Most homemade chili recipes are made up of the same basic ingredients like ground beef, onion, spices, beans, and some type of tomato product. Traditional Texas-style chili is usually made without beans or tomatoes, and it can be great, but that's just one regional variant. |
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TX, USA
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Posted: 1/17/2024 6:49:04 PM EDT
[Last Edit: AWick]
[#20]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: On top of that iron will not hurt you and you receive iron from even seasoned cast iron. No you do not receive iron from seasoned cast iron pans. Seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It's what gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes. END OF DISCUSSION on that one. Let's be clear... 1. The taste of your chili will change from the chemical reaction with the cast iron (unwanted metallic flavors) 2. The color of your chili will change. Friends do not let friends cook acidic food in cast iron  Do as you please and enjoy your chili with "extra seasoning" CLASS DISMISSED 
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Posted: 1/17/2024 7:37:01 PM EDT
[#21]
Quote HistoryOriginally Posted By AWick: No you do not receive iron from seasoned cast iron pans. Seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It's what gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes. END OF DISCUSSION on that one. Let's be clear... 1. The taste of your chili will change from the chemical reaction with the cast iron (unwanted metallic flavors) 2. The color of your chili will change. Friends do not let friends cook acidic food in cast iron Do as you please and enjoy your chili with "extra seasoning" CLASS DISMISSED Quote HistoryOriginally Posted By AWick: Originally Posted By TEXASROOTERSBROTHER: On top of that iron will not hurt you and you receive iron from even seasoned cast iron. No you do not receive iron from seasoned cast iron pans. Seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It's what gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes. END OF DISCUSSION on that one. Let's be clear... 1. The taste of your chili will change from the chemical reaction with the cast iron (unwanted metallic flavors) 2. The color of your chili will change. Friends do not let friends cook acidic food in cast iron Do as you please and enjoy your chili with "extra seasoning" CLASS DISMISSED One of the benefits of cast iron is the iron you receive. If you cook on cast iron for a while you will notice smells coming from the pan that are from past cooks. If you cook with a large percentage of acidic ingredients you are not cooking chili. If you want to be schooled give me a call I can help you get over your science. |
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TX, USA
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Posted: 1/17/2024 8:13:30 PM EDT
[Last Edit: AWick]
[#22]
Send me your number and I will give you a Chemistry, chili, and cooking lesson as well.
No, you are wrong. You are smelling the seasoning. Personally I have NEVER smelled it. IF YOU SAY SO applies to this as well Seasoning is a layer of carbonized oil that's been baked onto your cast iron pan, forming a protective layer on top of your cookware. It's what gives your skillet a natural, easy-release finish and makes cooking and cleaning a breeze. The more you cook in your cast iron, the thicker this layer of oil becomes. You are receiving NO cast iron. If you were, you would have a metallic taste in your food. Do you taste metal?  Originally Posted By TEXASROOTERSBROTHER: One of the benefits of cast iron is the iron you receive. If you cook on cast iron for a while you will notice smells coming from the pan that are from past cooks. If you cook with a large percentage of acidic ingredients you are not cooking chili. If you want to be schooled give me a call I can help you get over your science. |
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TX, USA
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Posted: 1/17/2024 8:23:39 PM EDT
[#23]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don’t believe everything you read Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don’t believe everything you read I never said you can't cook chili in cast iron. I said it was not recommended. Nod if you agree Originally Posted By AWick: You should NOT use cast iron for chili. Regardless of what they tell you, from experience, it is not recommended. I did it on a very very well seasoned cast iron pot and the seasoning came off and ruined the pot of chili. If you want to make chili in a cast iron pot, use an enameled one. https://www.lodgecastiron.com/cast-iron-101/cast-iron-myths https://www.southernliving.com/food/kitchen-assistant/what-not-to-cook-in-cast-iron |
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Posted: 1/18/2024 9:09:10 AM EDT
[#24]
Quote HistoryOriginally Posted By AWick: I never said you can't cook chili in cast iron. I said it was not recommended. Nod if you agree Quote HistoryOriginally Posted By AWick: Originally Posted By TEXASROOTERSBROTHER: How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don’t believe everything you read I never said you can't cook chili in cast iron. I said it was not recommended. Nod if you agree Originally Posted By AWick: You should NOT use cast iron for chili. Regardless of what they tell you, from experience, it is not recommended. I did it on a very very well seasoned cast iron pot and the seasoning came off and ruined the pot of chili. If you want to make chili in a cast iron pot, use an enameled one. https://www.lodgecastiron.com/cast-iron-101/cast-iron-myths https://www.southernliving.com/food/kitchen-assistant/what-not-to-cook-in-cast-iron Sorry I did not check your join date/post count sooner. Goodby |
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TX, USA
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Posted: 1/18/2024 8:15:54 PM EDT
[#25]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: Sorry I did not check your join date/post count sooner. Goodby AMF
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Posted: 1/18/2024 8:31:39 PM EDT
[#26]
Quote HistoryOriginally Posted By Delta10mm: If there is no heavy rust. Wash it with some dawn and a good scrub. Season it with some crisco and cook in it. Dawn! Nasty shit….leaves a terrible stinky residue…! It’s horrible stuff.. leaves a stinky residue in plastic and on glass & metal.  I’m allergic to scents, if’n you don’t care…so be it…nasty, nasty…I can tell if store bought food is prepped with dawn, or another soap that has a scent. Yuck! Seriously, hot, hot water, soak, 10 minutes, clean with a scour pad…rinse well, grease, (olive oil, lard, bacon grease, sour any of the different oils/grease that people recommend), no smell, depending upon what you decide to us. Rinse well, dry and lightly oil with a cloth, set on fire until it just barely starts to smoke. Wipe again and, you are good to go. |
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Posted: 1/18/2024 9:18:20 PM EDT
[#27]
wait, first chili, now Dawn?
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TX, USA
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Posted: 1/19/2024 4:18:31 AM EDT
[Last Edit: AWick]
[#28]
Quote HistoryOriginally Posted By sywagon: wait, first chili, now Dawn? Total disaster in the making See the chili in the pictures? You can see the seasoning... TEXASROOTERSBROTHER ran away in a huff
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Posted: 1/19/2024 5:59:36 AM EDT
[#29]
Quote HistoryOriginally Posted By sywagon: wait, first chili, now Dawn? I know first a low post count 24 troll and now hate for a dish washing soap. WTF |
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Posted: 1/19/2024 6:44:24 AM EDT
[#30]
I don't do tomato sauces in my cast iron stuff either. While I am sure a very well seasoned pot could tolerate it I don't really see the need when I have plenty of other types of cookware to choose from.
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Posted: 1/19/2024 7:31:51 AM EDT
[#31]
Test for lead just in case.
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Posted: 1/19/2024 1:25:30 PM EDT
[#32]
Quote HistoryOriginally Posted By AWick: You seem... familiar. Are we still doing that?
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Posted: 1/19/2024 1:29:53 PM EDT
[#33]
I cook chili in my cast iron all the time. I've never had a problem with the pan or the chili. I don't put any tomato products in my chili, though - because I don't want to l make baby Jesus cry.
In process:  Attached FileDone:  Attached File |
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Posted: 1/19/2024 3:16:43 PM EDT
[#34]
Quote HistoryOriginally Posted By gearjammer351: I cook chili in my cast iron all the time. I've never had a problem with the pan or the chili. I don't put any tomato products in my chili, though - because I don't want to l make baby Jesus cry. In process: https://www.ar15.com/media/mediaFiles/252069/IMG_20231010_173515527_HDR_jpg-3099613.JPG Done: https://www.ar15.com/media/mediaFiles/252069/IMG_20231010_193142611_HDR_jpg-3099621.JPG  / |
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TX, USA
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Posted: 1/19/2024 4:50:28 PM EDT
[#35]
Quote HistoryOriginally Posted By BFskinner: I don't do tomato sauces in my cast iron stuff either. While I am sure a very well seasoned pot could tolerate it I don't really see the need when I have plenty of other types of cookware to choose from. Very well seasoned or not... the acid causes the seasoning to breakdown. It ends up in your food. Nope that aint peppa
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TX, USA
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Posted: 1/19/2024 4:51:10 PM EDT
[#36]
Quote HistoryOriginally Posted By gearjammer351: You seem... familiar. Are we still doing that? Well I am all over the internet. Doing what? |
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TX, USA
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Posted: 1/19/2024 4:51:53 PM EDT
[#37]
Quote HistoryOriginally Posted By gearjammer351: I cook chili in my cast iron all the time. I've never had a problem with the pan or the chili. I don't put any tomato products in my chili, though - because I don't want to l make baby Jesus cry. In process: https://www.ar15.com/media/mediaFiles/252069/IMG_20231010_173515527_HDR_jpg-3099613.JPG Done: https://www.ar15.com/media/mediaFiles/252069/IMG_20231010_193142611_HDR_jpg-3099621.JPG Looks like soup to me |
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TX, USA
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Posted: 1/19/2024 4:53:03 PM EDT
[#38]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: I know first a low post count 24 troll and now hate for a dish washing soap. WTF Seriously? |
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Posted: 1/22/2024 12:22:11 AM EDT
[#39]
Quote HistoryOriginally Posted By AWick: Looks like soup to me You need to make an appointment with an optometrist, sir. |
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Posted: 1/22/2024 6:42:57 PM EDT
[#40]
Quote HistoryOriginally Posted By AWick: Seriously? I will say I do not make tomato based sauces in cast iron or carbon steel. I don't have any concern about a little seasoning getting in there because it is inert and you're way over stating that if you think it ruins a dish. If acidic sauces manage to get in contact with the metal I don't like that flavor. That is actually good for you though because you get little iron through the seasoning and on exposed metal you get much more iron with an acidic sauce. Iron doesn't taste good in water or food though it is good for you. I do use vinegar and mustard marinades for roasted potatoes and put those in a seasoned carbon steel roasting pan all the time. Why? Because it is still delicious and the roasting pan is better than anything else for browning it and giving it umami. It is a little rough on the seasoning but it doesn't wear through and that is all that I care. And note carbon steel has more iron in spite of the name. |
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Posted: 1/23/2024 10:47:29 PM EDT
[#41]
I know this: my Etoufee is going to be made in stainless and/or enameled iron.
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Posted: 1/24/2024 9:19:44 AM EDT
[Last Edit: TEXASROOTERSBROTHER]
[#42]
Quote HistoryOriginally Posted By sywagon: Hang in there man - GD takes a minute to catch on to. Being right is little help and if you're looking for people to change their minds and agree with you - for that it is the last place to come. I will say I do not make tomato based sauces in cast iron or carbon steel. I don't have any concern about a little seasoning getting in there because it is inert and you're way over stating that if you think it ruins a dish. If acidic sauces manage to get in contact with the metal I don't like that flavor. That is actually good for you though because you get little iron through the seasoning and on exposed metal you get much more iron with an acidic sauce. Iron doesn't taste good in water or food though it is good for you. I do use vinegar and mustard marinades for roasted potatoes and put those in a seasoned carbon steel roasting pan all the time. Why? Because it is still delicious and the roasting pan is better than anything else for browning it and giving it umami. It is a little rough on the seasoning but it doesn't wear through and that is all that I care. And note carbon steel has more iron in spite of the name. Quote HistoryOriginally Posted By sywagon: Originally Posted By AWick: Seriously? I will say I do not make tomato based sauces in cast iron or carbon steel. I don't have any concern about a little seasoning getting in there because it is inert and you're way over stating that if you think it ruins a dish. If acidic sauces manage to get in contact with the metal I don't like that flavor. That is actually good for you though because you get little iron through the seasoning and on exposed metal you get much more iron with an acidic sauce. Iron doesn't taste good in water or food though it is good for you. I do use vinegar and mustard marinades for roasted potatoes and put those in a seasoned carbon steel roasting pan all the time. Why? Because it is still delicious and the roasting pan is better than anything else for browning it and giving it umami. It is a little rough on the seasoning but it doesn't wear through and that is all that I care. And note carbon steel has more iron in spite of the name. Fum duck says cooking chili in cast iron is no go. What he should have said is cooking a large percentage of ingredients high in acid in cast iron is a no go. Cooking chili does not require any tomatoes or sauce. Many people in Texas would say it is an abomination to put any tomatoes or tomatoes sauce in chili. That 15 gallon pot with about 33 pounds of meat has 2.7 quarts of tomatoes sauce in the recipe. If a purist, it could easily be left out. Pictures posted to prove. Fum doubles down. Fum is a know it all. Fum don't know jack about chili or cast iron. Fum is low post count troll Fum is ignored Aint got time for Fum. |
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SC, USA
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Posted: 1/24/2024 9:27:36 AM EDT
[#43]
Get rid of the film of rat urine and poop and go to town.
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Posted: 1/24/2024 9:42:48 AM EDT
[#44]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: How is chili acidic? Chili does not have tomatoes in it.? Right? Yet I transgress, that chili in the photos has 14.5 ounces of tomato sauce for each 5 pounds of meat. That batch was about 33 pounds of meat. So I have given you proof that chili can be cooked in cast iron and chili is not supposed to have tomato products in it to start with. Don't believe everything you read I think not using the same pot for the same thing all the time and switching it up with deep fried chicken once in a while will probably fix that seasoning right up. Besides, who doesn't like to mess around and try to fix their seasoning? |
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Posted: 1/24/2024 9:45:05 AM EDT
[Last Edit: sywagon]
[#45]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: Fum duck says cooking chili in cast iron is no go. What he should have said is cooking a large percentage of ingredients high in acid in cast iron is a no go. Cooking chili does not require any tomatoes or sauce. Many people in Texas would say it is an abomination to put any tomatoes or tomatoes sauce in chili. That 15 gallon pot with about 33 pounds of meat has 2.7 quarts of tomatoes sauce in the recipe. If a purist, it could easily be left out. Pictures posted to prove. Fum doubles down. Fum is a know it all. Fum don't know jack about chili or cast iron. Fum is low post count troll Fum is ignored Aint got time for Fum. Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: Originally Posted By sywagon: Originally Posted By AWick: Seriously? I will say I do not make tomato based sauces in cast iron or carbon steel. I don't have any concern about a little seasoning getting in there because it is inert and you're way over stating that if you think it ruins a dish. If acidic sauces manage to get in contact with the metal I don't like that flavor. That is actually good for you though because you get little iron through the seasoning and on exposed metal you get much more iron with an acidic sauce. Iron doesn't taste good in water or food though it is good for you. I do use vinegar and mustard marinades for roasted potatoes and put those in a seasoned carbon steel roasting pan all the time. Why? Because it is still delicious and the roasting pan is better than anything else for browning it and giving it umami. It is a little rough on the seasoning but it doesn't wear through and that is all that I care. And note carbon steel has more iron in spite of the name. Fum duck says cooking chili in cast iron is no go. What he should have said is cooking a large percentage of ingredients high in acid in cast iron is a no go. Cooking chili does not require any tomatoes or sauce. Many people in Texas would say it is an abomination to put any tomatoes or tomatoes sauce in chili. That 15 gallon pot with about 33 pounds of meat has 2.7 quarts of tomatoes sauce in the recipe. If a purist, it could easily be left out. Pictures posted to prove. Fum doubles down. Fum is a know it all. Fum don't know jack about chili or cast iron. Fum is low post count troll Fum is ignored Aint got time for Fum. I'd eat your chili for sure. No tomatoes in mine either, though not from Texas -    |
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TX, USA
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Posted: 1/28/2024 2:45:20 PM EDT
[#46]
Quote HistoryOriginally Posted By gearjammer351: You need to make an appointment with an optometrist, sir. 20/20 vision. Thanks for the suggestion though |
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TX, USA
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Posted: 1/28/2024 2:47:11 PM EDT
[Last Edit: AWick]
[#47]
Quote HistoryOriginally Posted By TEXASROOTERSBROTHER: Fum duck says cooking chili in cast iron is no go. What he should have said is cooking a large percentage of ingredients high in acid in cast iron is a no go. Cooking chili does not require any tomatoes or sauce. Many people in Texas would say it is an abomination to put any tomatoes or tomatoes sauce in chili. That 15 gallon pot with about 33 pounds of meat has 2.7 quarts of tomatoes sauce in the recipe. If a purist, it could easily be left out. Pictures posted to prove. Fum doubles down. Fum is a know it all. Fum don't know jack about chili or cast iron. Fum is low post count troll Fum is ignored Aint got time for Fum.
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Posted: 1/28/2024 3:10:50 PM EDT
[#48]
I aways threw old cast iron into a bonfire and let it glow as the first step.
Turkey fryer gets same result.. Plus 1, tomato sauce is rough on your finish. |
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Posted: 1/30/2024 11:25:05 AM EDT
[#49]
Quote HistoryOriginally Posted By AWick: 20/20 vision. Thanks for the suggestion though Quote HistoryOriginally Posted By AWick: Originally Posted By gearjammer351: You need to make an appointment with an optometrist, sir. 20/20 vision. Thanks for the suggestion though Oh, ok - then you're just an idiot. Thanks for the clarification.
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NY, USA
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Posted: 1/30/2024 12:02:34 PM EDT
[#50]
Texans arguing is like watching gays in a slap fight.............
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