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What shouldn't be cooked in cast iron pans?

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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:42 PM
Original message
What shouldn't be cooked in cast iron pans?
I need a new saucepan and I want a cast iron one. Howver I dimly remember that iron can interact with something and that some food shouldn't be cooked in iron.
Does anybody know what it is?
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Magrittes Pipe Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:44 PM
Response to Original message
1. Lots of people say acidic foods, like tomatoes...
...shouldn't be cooked in cast iron. I've never had a problem with them, though.

In any case, you mention that you're looking for a saucepan -- sounds like you're considering enameled cast iron, rather than the stuff you have to season. In that case, cook whatever you want.
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:59 PM
Response to Reply #1
9. what are the advantages of an enameled cast iron pan
Does it still do the whole even cooking + nonstick thing?
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Schema Thing Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:44 PM
Response to Original message
2. Apparently
children, if recent lounge threads are to be believed.
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begin_within Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:44 PM
Response to Original message
3. You need to "season" it by heating it with only oil a few times.
Try this page for tips:

http://www.florilegium.org/files/FOOD-UTENSILS/iron-pot-care-msg.html
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Squatch Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:46 PM
Response to Reply #3
4. Or just by Le Creuset...
it's enameled.
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realisticphish Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:48 PM
Response to Original message
5. we've used them
for pretty much everything (we do 18th century reenacting). you DO have to season them, though, as outlined in a post above
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underpants Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:49 PM
Response to Original message
6. Hmmm that's ironic
:yoiks:
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:00 PM
Response to Reply #6
10. ?
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henslee Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:52 PM
Response to Original message
7. I was a cast iron newbie and DUers showed me the way... And
I do love my cast irons ( I got 3 diff. sizes for 15 bucks on sale at Macy's!) Follow the seasoning instructions. DRYING THEM TO AVOID RUST IS IMPORTANT. OTHERWISE, YOU HAVE TO SCRUB THE RUST OUT AND RESEASON.
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:00 PM
Response to Reply #7
11. did someone learn the hard way?
;)
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Hugin Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 03:54 PM
Response to Original message
8. Tomatos...
I'm an old coot and I know these things.
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:01 PM
Response to Reply #8
12. is that the only thing?
Does that mean tomato sauces is out too?
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:28 PM
Response to Reply #12
18. Tomato sauce is not a good idea
if you're making a long simmering sauce. Ditto something with quantities of citrus juice or vinegar. The acid causes the pan to leach iron into the food which will discolor the food but is not harmful because the iron can be used by the human body.

Quick cooking of tomato and other acid ingredients with other food is fine.

I have a cast iron frying pan that is seventy years old, and newer ones that are less than 20. All have been rusted, soaped out, and otherwise abused but a good seasoning brings them back to top shape.

The enameled cast iron stuff is good too.
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:37 PM
Response to Reply #18
19. if i get an enameled cast iron pan
i don't have to worry about using vinegar but then i don't get the extra iron in my food. is that right?
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:46 PM
Response to Reply #19
20. You don't get the iron, that's right.
I'm not aware of any interaction problem for the enamel pans.
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Road Scholar Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:02 PM
Response to Original message
13. Yak nuts. They are awfull in cast iron.
:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:
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azmouse Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:03 PM
Response to Original message
14. Some good info here:
http://whatscookingamerica.net/Information/CastIronPans.htm


Evidently cooking tomatoes in cast iron is ok. Just don't let them sit in the pan.
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In_The_Wind Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:03 PM
Response to Original message
15. eggs
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liontamer Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:05 PM
Response to Reply #15
16. really?
i cook eggs a lot. maybe i should continue researching other pan options
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In_The_Wind Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 04:17 PM
Response to Reply #16
17. My mistake.

www.frugalfun.com/castiron.html

Eggs will become grayish if cooked in aluminum. :blush: never mind
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Momgonepostal Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-17-06 06:05 PM
Response to Original message
21. Just don't get cast iron if you have a ceramic top stove
the cast iron will scratch the heck out of it.
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