Re: Question about cast iron..

On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
<kilikini1@xxxxxxxxxxxxxxxxx> wrote:

We have a cast iron covered pot that might be deep enough, but I'm going to
use a homemade tomato-based, vinegar, honey, lemon, (and other things)
braising liquid. I've always heard that acids aren't good for cast iron.
Would it hurt the pot in any way during a long, slow cook if I use cast
iron? Would the acid pit the pot? (That sounded kind of funny, didn't it?
<g> )

Some of the seasoning will come off on the inside, but nothing will
pit. You're not leaving it out for the elements to rust it! One good
batch of fried chicken and the seasoning will be back in shape again.


I've never used cast iron and I can't eat anything that's been cooked in it,
so I'm not familiar with how it works at all. (Heck, I'll be lucky enough
if I can lift the darn thing! It's *really* heavy.)

Put the empty pot on the stove *first*. Add everything to the pot on
the stove... including water, if used. Don't move the heavy pot after
it has finished cooking, transfer cooked meat to a bowl or plate... or
let TFM do the heavy lifting.

Anyhow, any dos or don'ts would be appreciated. Thanks!

I don't pamper my cast iron. I cook with it. :)


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West
.

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