What shouldn't be cooked in cast iron pans?

[liontamer]

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?

[Magrittes Pipe]

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.

[liontamer]

9. what are the advantages of an enameled cast iron pan

Does it still do the whole even cooking + nonstick thing?

[Schema Thing]

2. Apparently

children, if recent lounge threads are to be believed.

[begin_within]

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

[Squatch]

4. Or just by Le Creuset...

it's enameled.

[realisticphish]

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

[underpants]

6. Hmmm that's ironic

:yoiks:

[liontamer]

10. ?

[henslee]

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.

[liontamer]

11. did someone learn the hard way?

;)

[Hugin]

8. Tomatos...

I'm an old coot and I know these things.

[liontamer]

12. is that the only thing?

Does that mean tomato sauces is out too?

[Gormy Cuss]

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.

[liontamer]

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?

[Gormy Cuss]

20. You don't get the iron, that's right.

I'm not aware of any interaction problem for the enamel pans.

[Road Scholar]

13. Yak nuts. They are awfull in cast iron.

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:

[azmouse]

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.

[In_The_Wind]

15. eggs

[liontamer]

16. really?

i cook eggs a lot. maybe i should continue researching other pan options

[In_The_Wind]

17. My mistake.

www.frugalfun.com/castiron.html

Eggs will become grayish if cooked in aluminum. :blush: never mind

[Momgonepostal]

21. Just don't get cast iron if you have a ceramic top stove

the cast iron will scratch the heck out of it.