I have a question about the recipe "Chuck Roast Bolognese" from thirschfeld. This looks like it was cooked in an iron skillet... will the acid from the tomatoes ruin the season? I’ve read not to cook acidic things on my skillet.
You may cook in cast iron with acid (tomatoes in this case) as long as it's for a relatively short time or small amount (both conditions fulfilled here). In such a case, the iron and acid react and leave some iron in the dish (a benefit). Be sure to remove the leftovers of acidic dish from cast iron pan for storage. Wipe or oil your pan as needed.
Do not cook acid a long time or large amount in case iron.
That said, you could make this dish in a nonreactive pan (enamel, arainless steel, etc) if you prefer.
Sorry for slips near the end
Cast (not case) iron
Stainless (not arainless) steel.
Kind of odd, actually- the instructions call for a saute pan with a lid, the pictures are of a cast iron skillet with two spouts that would be pretty difficult to find a well fitting lid for. I doubt it would damage your skillet, but the saute pan really seems to make more sense.
The sides of the skillet pan in the photo are pristine, nothing like a pan that would have been crusted and splattered from the whole cooking process.
My guess is that the contents of the cooking pan were dumped into the skillet pan for the photograph.
Why the stylist chose a cast iron skillet is a mystery but this was not the pan that the food was cooked in.
I would probably cook this in my enameled Dutch oven, not one of my many cast iron and carbon steel skillets.
I use sinless Steele all the time for this recipe. Use what you feel comfortable with