Cast Iron?

Neil · 01-09-2010, 09:11 AM

Is it okay to make chili in a Lodge cast iron dutch oven if you are going to use tomatoes?

Bbq Bubba · 01-09-2010, 09:24 AM

Absolutely! Just keep it moving. :)

Bbq Bubba · 01-09-2010, 09:25 AM

P.S.
As long as your not cooking over gas.

jestridge · 01-09-2010, 09:30 AM

I use cook over gas with the one I have , Most of the time cast is the only cookers or skillets I use.

TNH2OSKIER · 01-09-2010, 09:31 AM

Forgive my stupidity here but, what is wrong with tomatoes in cast iron?

Diamond State Smoker · 01-09-2010, 09:32 AM

tomatoes are acidic

TNH2OSKIER · 01-09-2010, 09:51 AM

I know they are acidic..we have never had any trouble though..

aquablue22 · 01-09-2010, 09:55 AM

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.

sfbbqguy · 01-09-2010, 09:56 AM

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.

Dale in GA · 01-09-2010, 10:04 AM

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.

swibirun · 01-09-2010, 12:31 PM

I've done it many times and have not noticed any change to the seasoning of my dutch oven.

thirdeye · 01-09-2010, 12:56 PM

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.

Neil · 01-09-2010, 01:31 PM

Thank you all for the info. The chili is simmering now.

Hell Fire Grill · 01-09-2010, 01:39 PM

Quote:

Originally Posted by thirdeye

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.

This is what I have found to be true.

bigmo · 01-09-2010, 01:52 PM

Quote:

Originally Posted by thirdeye

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.

As always Thirdeye has the words of wisdom.

I use a lodge cast iron dutch oven and wagner pan all the time for my chili without a bit of trouble.

01-09-2010, 09:11 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Cast Iron? Is it okay to make chili in a Lodge cast iron dutch oven if you are going to use tomatoes? __________________ "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.

01-09-2010, 09:32 AM	#6
Diamond State Smoker Knows what a fatty is. Join Date: 12-07-09 Location: New Castle,Delaware	tomatoes are acidic __________________ I love the smell of "smoke" in the morning!

01-09-2010, 09:55 AM	#8
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	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. __________________ 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!!

01-09-2010, 09:56 AM	#9
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	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. __________________ 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

01-09-2010, 10:04 AM	#10
Dale in GA On the road to being a farker Join Date: 01-01-10 Location: Atlanta, GA	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. __________________ Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen

01-09-2010, 09:24 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Absolutely! Just keep it moving. :)

01-09-2010, 09:25 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	P.S. As long as your not cooking over gas.

01-09-2010, 09:30 AM	#4
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I use cook over gas with the one I have , Most of the time cast is the only cookers or skillets I use.

01-09-2010, 09:31 AM	#5
TNH2OSKIER Is lookin for wood to cook with. Join Date: 11-08-08 Location: Murfreesboro, TN	Forgive my stupidity here but, what is wrong with tomatoes in cast iron?

01-09-2010, 09:51 AM	#7
TNH2OSKIER Is lookin for wood to cook with. Join Date: 11-08-08 Location: Murfreesboro, TN	I know they are acidic..we have never had any trouble though..

01-09-2010, 12:31 PM	#11
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	I've done it many times and have not noticed any change to the seasoning of my dutch oven. __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

01-09-2010, 12:56 PM	#12
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

01-09-2010, 01:31 PM	#13
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	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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