"A.T. Hagan" wrote:

>
> I personally don't cook acidic foods in my cast iron since it'll thin
> the seasoning right out.

My pans look great, and spaget sauce is what I *mostly* cook in them. I rinse them
quickly, wiping out the crude, use not soap (maybe a little salt), wipe the surface
with 2 drops of oil and put back on the burner it came off of, and let the warmth
dry it completely.

> There is one concern for cooking tomatoes or other acid foods in cast
> iron and that is the amount of iron it picks up from the pan. For
> many women who are chronically anemic that iron is a good thing. For
> many men who may actually have too much iron in their blood already it
> can lead to long term problems.

Iron is (pardon the pun) bloody hard to absorb. Unless someone has hemochromatosis,
do you have any references on iron being bad for men? Since most (pardon my pun)
red-blooded American men eat meat, do you believe sauce cooked in cast iron is more
likely to "iron overload" men? I am not flaming you, but sincerely interested.
blacksalt
female veggie (not chronically anemic) with veggie toddler, with a profession
interest in iron and iron deficiency