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(Vince Poroke) writes:

>Okay I read that you shouldn't cook tomatoes in cast iron because it
>could become poisonous.

WHERE'D YOU READ SUCH TRIPE?
Won't become poisonous but the acetic tomatoes will remove the pot's seasoning
and probably give your sauce a burned and metalic taste... not poison at all...
but won't taste very good unless your taste is in your ass.

>This can't be true can it? I just bought a
>13-¼ inch skillet and a 10-¼ inch fryer from Lodge. Should I set
>these two up for specific reasons only? The skillet just for searing
>and the fryer just for frying or would it be okay to say cook sauces
>in either? Any tips regarding Cast Iron would be appreciated also.

Unless it's hillybilly cooking you shouldn't be cooking any kinda sauce in cast
iron... too slow to respond to temp change (even if removed from heat) so more
chance of burning... nothing tastes worse than scorched tomato sauce.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."