What Not to Use a CI Dutch over for ?

[VoodoChild]

What Should I not use a seasoned Cast Iron Dutch Oven for ?
Are there certain Ingredients that mess with the seasoning or ?
I just got one and am curious Cuzz I dont know !

( Got plenty of CI pans its all I use but never used a Dutch)

 

[layne]

I never put tomatoes in my cast iron. the acid in them is bad for Cast iron

 

[cheez59]

Don't melt lead for your sinkers in it. :loco:

 

[Ol'Joe]

+1 on the statement on tomatoes...............never tried the lead melting..

 

[cheez59]

+1 on the statement on tomatoes...............never tried the lead melting..

Well the CI Dutch oven works really well for melting lead. The problem is that you can never use them for food again and your mom will beat your hind end for doing it. Ask me how I know. :doh:

 

[arclite]

Cast iron is reactive to acidic foods, which can (but not always) leave a metallic taste.

I've done recipes like quick marinaras or other dishes with tomatoes, lemon, vinegar, etc. with no metallic aftertaste, but I wouldn't go for a long stew or braise with anything acidic.

 

[lantern]

Cast iron is reactive to acidic foods, which can (but not always) leave a metallic taste.

I've done recipes like quick marinaras or other dishes with tomatoes, lemon, vinegar, etc. with no metallic aftertaste, but I wouldn't go for a long stew or braise with anything acidic.

^^^This exactly:thumb:

 

[qman]

Cast iron is reactive to acidic foods, which can (but not always) leave a metallic taste.

I've done recipes like quick marinaras or other dishes with tomatoes, lemon, vinegar, etc. with no metallic aftertaste, but I wouldn't go for a long stew or braise with anything acidic.

^^^This exactly:thumb:

Yep, exactly.

 

[Bludawg]

You're gettin bum information you can cook any thing in them just keep it well seasoned http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

 

[16Adams]

Personally if you've got smokeless tobacco users, advise them it's not an antique spittoon.

 

[Joe Black]

After many years of using a Dutch, I will cook anything in one. If tomatoes or other acidic items are a part of chili, stew, or whatever, there is never a problem. I really like baking biscuits, cakes or other bread. If you can cook it in or on a stove, you can cook it in a Dutch Oven.

 

[Doug Crann]

Well the CI Dutch oven works really well for melting lead. The problem is that you can never use them for food again and your mom will beat your hind end for doing it. Ask me how I know. :doh:

I'll bite....how do you know? :becky:

 

[cheez59]

I'll bite....how do you know? :becky:

Well I know a guy that wanted to pour some sinkers one day when he was 14. His dad told him not to use the regular melting pot when he was not home. His dad didn't tell him not to make sinkers. Just not to use the melting pot. A Dutch oven on the fish fryer burner worked real well for melting lead. Poor dumb kid had to idea that the lead would remove the seasoning and fill the CI pores with the shiny substance. He tried to wash it but that didn't work. Then he tried to hide the pot but his mom found out about it when his little brother ratted him out. That's all I have to say about that. :icon_shy :tape:

 

[Rusty Kettle]

Well I know a guy that wanted to pour some sinkers one day when he was 14. His dad told him not to use the regular melting pot when he was not home. His dad didn't tell him not to make sinkers. Just not to use the melting pot. A Dutch oven on the fish fryer burner worked real well for melting lead. Poor dumb kid had to idea that the lead would remove the seasoning and fill the CI pores with the shiny substance. He tried to wash it but that didn't work. Then he tried to hide the pot but his mom found out about it when his little brother ratted him out. That's all I have to say about that. :icon_shy :tape:

Brothers are always good for ratting you out. Lol.

Mine ratted me out for cleaning my tackle box out in the downstairs family room... I mean honestly he only got one fish hook in his foot and a trip to the hospital. My mom wouldn't just rip it out.

I just remember this other kid playing with a toy fishing pole and he was screaming I CAUGHT A FISH! I CAUGHT A FISH! I turned to my brother and said to him I caught a bigger one. He was so mad.

I got my rear end cracked for that one.

 

[Decoy205]

I've heard that highly acidic stuff like tomatoes shouldn't be used but then I wondered how people use them for chili.

 

[scrub puller]

Yair . . . I lived out of cast iron pots, skillets and camp ovens for more years than I care to remember and there is nothing that can't be cooked in cast . . . you reckon the surface of a cast iron pot is going to be more sensitive to acid than your gut?

The main thing is to never wash them out with soap or detergent.

Cheers.

 

[Estol Riddle]

I am 55 yrs. young and still using my grandmothers CI. If it is well seasoned you can cook anything you want. I have two camp type ovens (not granny's) one is used for whatever, the other is for baking only. Granny's does not have a name on it and is the best I have. Very well seasoned. I have several Lodge and Le Creuset but granny's beats them all . When I leave the planet I hope mine will come close to hers and will be used for several more generations.

 

[arclite]

You're gettin bum information you can cook any thing in them just keep it well seasoned http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

No, he's getting the right information. Even your link supports it.

 

[cheez59]

No, he's getting the right information. Even your link supports it.

Bludawg's link does not say no acidic foods. Here is what is says, copied directly.

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.

 

[captndan]

I'll bite....how do you know? :becky:

Depends on the quality of the CI. Almost always the old stuff is superior to the newer made pans. Name on the bottom doesn't mean zip. You can cook anything in a well made Dutch oven with a little common sense.