Re: Question about cast iron..
- From: Sheldon <PENMART01@xxxxxxx>
- Date: Thu, 7 Aug 2008 09:45:32 -0700 (PDT)
On Aug 7, 11:34�am, sf wrote:
On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
<kiliki...@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. �
Wrong. Acidic foods will definitely pit all metal cookware,
especially iron and aluminum. Tomato will pit food grade stainless
steel too... stainless steel is an alloy of iron, stainless doesn't
mean impervious, simply means stain resistant but it will definitely
stain and pit, do not use your good stainless steel cookware for
heavily salted and/or acetic foods... heating vinegar or kraut will
ruin stainless steel, use porcelainized cookware. Directly after
cooking remove *all* foods from stainless steel cookware to glass or
plastic containers... never store any foods in the metal pot in which
it was cooked. If not for the plastic coating tinned tomato products
would eat through their metal cans within a few days (electrolytic and
galvanic action)
.
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