On Tue, 07 Oct 2003 09:23:57 -0700, kalanamak >
wrote:

>
>
>"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.

Well, yes. You're reoiling it after every use so the seasoning
doesn't thin out. I'm gradually doing the same myself since I now
seldom fry anything.

>> 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

Can't point you to a online reference. That info came from a
discussion with my doctor as she was telling me my iron count was high
and suggested I not take multivitamins with added iron. I went back
to donating blood and that problem went away.

......Alan.


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