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I would not cook tomato based dishes or other high acid foods in it. If you seasoned it the way Sheryl Canter recommends http://sherylcanter.com... then you are probably OK for most dishes.
Cheese/milk sauces turn a gross color in cast iron also.
Nothing high in acidity. That means no tomatoes, no vinegar. Also no cabbage.
pierino is a trusted source on General Cooking and Tough Love.
While I agree mostly (but not totally) on no tomatoes, it's not that difficult to re-season a cast iron pot that is already well seasoned. Tomatoes would definitely not be the first thing I would cook in it---bacon would be. But that said, there are plenty of stews that cook up great in cast iron even using tomatoes or vinegar. However if you do it on the first or second use it will pull out a very ferrous metal and unpleasant flavor.
Sam is a trusted home cook.
I agree with this. The "no tomatoes" rule, is more a guideline. Chili in a castiron dutch oven is very traditional.
But of course those castiron cowboy 'chili pots' used over camp fire are very well seasoned.
A very cool trick gets those rice-y insides all *bellissimo*.
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