Saturday, January 10, 2009

Cooking in Cast Iron

This one's for you, Barb! I came across this post in an email from Cook's Illustrated, one of the many magazines we discussed in class. It seems that there are some food which will develop an "off taste" when cooked in cast iron. Here's the intro to the explanation, followed by the link to the complete posting.

Published January 1, 2003, Cook's Illustrated (from

Can I cook acidic foods in cast iron pans?

The foods most likely to react with iron are acidic ones, such as tomatoes, wine, vinegar, and lemon juice. The acid acts to release some of the metal molecules from the pan surface, causing the cooked food to have a metallic or “off” taste. But will you get the same results with a well-seasoned cast-iron pan? Read the entire post.