🔕 🔔
Loading…

My Basket ()

All questions

Cast Iron Conflict!

Here is the conflicting question, "Can or should you use a cast iron skillet if making something acid, such as tomato sauce?" I've heard some chefs say not to as it isn't good for the cast iron or the sauce Yet, on some cooking shows, they always use the cast iron skillet to make tomato sauce (cooks and actors/celebrities, not chefs). Which is correct?

BerryBaby is trusted source on General Cooking

asked 7 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 534 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added 7 months ago

Yes...and no. If your cast iron is 'grandma' age with years of seasoning. Sure.
Heck, the classic cowboy "Chili Pot" is cast iron. But it's also been used for decades or so. Not that you have to wait a couple of decade. But a well seasoned pan has a barrier that should stop any color, or metallic tastes issues.
If it's a new pan...you might want to wait until you get a super seasoned surface.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2487144e c60d 4bdc b4cc 4af767a9ad96  img 6405
BerryBaby

BerryBaby is trusted source on General Cooking

added 7 months ago

Thanks, Sam1148! Well, this pan is a family hand me down and well over 50 years old and that many years of use! Guess I'm ok making whatever I want in it!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 7 months ago

Plenty of input and advice from past food pickle & hotline questions. Do a search for cast iron tomatoes and plenty should come up.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2487144e c60d 4bdc b4cc 4af767a9ad96  img 6405
BerryBaby

BerryBaby is trusted source on General Cooking

added 7 months ago

Thanks! I did a search on cast iron before posting and didn't see this question. I'll search cast iron tomatoes.

23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added 7 months ago

You're in luck- cast iron tomatoes are currently featured in supermarkets across the country.

3a39d565 f2ac 4e29 93fa 39d3fe96e06c  ratatouille concept art 01
added 6 months ago

J. Kenji Lopez-Alt of Serious Eats addresses this exact question! It's more a general guideline than right vs. wrong, but perhaps this'll be helpful:

"In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.

For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way."


Source: http://www.seriouseats...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.