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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-09-2010, 09:11 AM | #1 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Cast Iron?
Is it okay to make chili in a Lodge cast iron dutch oven if you are going to use tomatoes?
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-09-2010, 09:24 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Absolutely! Just keep it moving. :)
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01-09-2010, 09:25 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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P.S.
As long as your not cooking over gas. |
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01-09-2010, 09:30 AM | #4 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I use cook over gas with the one I have , Most of the time cast is the only cookers or skillets I use.
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01-09-2010, 09:31 AM | #5 |
Is lookin for wood to cook with.
Join Date: 11-08-08
Location: Murfreesboro, TN
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Forgive my stupidity here but, what is wrong with tomatoes in cast iron?
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01-09-2010, 09:32 AM | #6 |
Knows what a fatty is.
Join Date: 12-07-09
Location: New Castle,Delaware
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tomatoes are acidic
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I love the smell of "smoke" in the morning! |
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01-09-2010, 09:51 AM | #7 |
Is lookin for wood to cook with.
Join Date: 11-08-08
Location: Murfreesboro, TN
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I know they are acidic..we have never had any trouble though..
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01-09-2010, 09:55 AM | #8 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I was just reading a recipe on line that said never to use cast with tomato base soups, sauces, etc. has the acid causes the "seasoning" to break down and the iron to pit. The article also said never to store tomato based soups, etc. in cast as it will do even more damage. I don't have lodge but I do have a lot of Le Crueset, but they are cast that is coated so I guess that's why i never had any prob.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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01-09-2010, 09:56 AM | #9 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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It was a good question as the acid is said to take off the seasoning in your cast iron. Seems to me if you have a very well seasoned DO or whatever you should be able to cook anything you want.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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01-09-2010, 10:04 AM | #10 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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As long as you have a well season Lodge or their pre-seasoned cast iron you are fine. The acidity of a few tomatoes in chili will not be a problem. If you were making a tomato based pasta sauce that requires long simmer time (3 to 4 hours) I would go with enamel lined cast iron or stainless steel.
I have made many batches of chili with diced tomatoes and sauce in my Lodge dutch oven. Just don't leave it overnight as the acidity will gradually breakdown the seasoning built up in the oven and impart a bit of metallic taste.
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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01-09-2010, 12:31 PM | #11 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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I've done it many times and have not noticed any change to the seasoning of my dutch oven.
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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01-09-2010, 12:56 PM | #12 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm afraid that sometimes the tomato warning gets slightly misunderstood. Given that you have a properly seasoned CI skillet or Dutch oven, cooking with tomatos is just fine. It's storing something with tomatoes in it that should be avoided. So when you are done cooking, and everything has cooled down just transfer the leftovers to something else.... rinse your Dutch oven, dry it in the oven and lightly oil.
Now if your seasoning is still in the immature stages .... obviously it would not have the same defenses as a well seasoned skillet or Dutch oven, and this is where you see some of the warnings. For the same reason, you would not use a griddle with an immature seasoning to make pancakes either.
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01-09-2010, 01:31 PM | #13 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Thank you all for the info. The chili is simmering now.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-09-2010, 01:39 PM | #14 | |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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Quote:
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01-09-2010, 01:52 PM | #15 | |
On the road to being a farker
Join Date: 08-28-07
Location: Tazewell Virginia
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Quote:
I use a lodge cast iron dutch oven and wagner pan all the time for my chili without a bit of trouble.
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a plain old kettle |
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