kalanamak > wrote in message >...
> "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



SO I can cook anything I want in these pans? Basically just treat
them like I would my others but keeping in mind the maintance care for
them. I am really looking forward to this. There is a resaurant in
my area that only uses cast iron for every thing. They are always
busy and tops the lists in our area. The EC is the one that got me on
this cast iron kick.