Hello chemists…..I remember last year destroying a batch of quinces that I cooked in a cast iron pot, but I can’t remember what it was that reacted. I just backed off doing some bolognese in the cast iron pot in case it was acid……..I am going to whack in a lot of homegrown tomatoes.
Any enlightenment here? Can I cook the bolognese in cast iron?
Any enlightenment here? Can I cook the bolognese in cast iron?
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My experience has not been good doing that.
I’m cooking it in a stainless steel one, but I was wondering about the other one. They are used for cooking on camp fires, after all.
buffy said:
I’m cooking it in a stainless steel one, but I was wondering about the other one. They are used for cooking on camp fires, after all.
They seem to work alright if properly coated with blackened oils. My cast iron frying pans work fine for most cooking. Occasionally something will strip the black stuff off, and then I have to re-coat it. I don’t do the “only wipe them out with newspaper” thing. They go in the washing up and get the scourer used if necessary.
I never had any luck with cast iron pots, apart from using camp ovens to do roasts (which I am not much good at). The pots are gone now and replaced with stainless steel. I only have the skillets.
I don’t know about the other things buffy, but I avoid cooking mushrooms in either stainless or cast iron pots these days. The result can be a really unpleasant metallic taste that pervades the dish. It only takes nanograms cause the taint and it lasts on in the mouth for 24 hours. An isomer of octenal IIRC.
I use cast iron skillets quite successfully, but I’m not sure about this camp oven/casserole thing.
The mix is happily bubbling away in the stainless steel pot on the woodheater now.
http://www2b.abc.net.au/science/k2/stn/newposts/5073/topic5073212.shtm
enjoy the link while it lasts
truth be told – we just did very well making a vast amount of wuince paste in our well-seasoned cast iron pot.
The past is stunning, delicous, pink, floral in taste and doing well.
I purloined more quinces today – and more paste shall be made forthwith.
and yes, after 24 hours soaking, we obtained a purple-blue-black mix.
But our cast iron pots are very well tinned.
http://www.flickr.com/photos/neomyrtus/7319813290/in/photostream
Thank you neo. I remembered talking about it, but couldn’t remember what the forum consensus was in the end.
Cheeky. In Maggie Beer containers. I suppose you are going off to the markets tomorrow to make a killing.