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(Vince Poroke) wrote in message . com>...
> Okay I read that you shouldn't cook tomatoes in cast iron because it
> could become poisonous. 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.

Cast Iron is not sealed against reacting with acid foods (especially
when cooked for long times.) So the acid will react with the iron.

Iron in your food is not poisonous (at least in small doses.) But the
flavor would probably be off.

You can make braises and stews and such in your fryer (if it's deep
enough) but nothing with much acid in it. You could probably get away
with a little wine.

Greg Zywicki