Question about cast iron..
 

In about an hour I'm going to braise some country style pork ribs in the
oven. Yeah, I know the heat index is going to be about 105 today, but TFM®
is going to come home too late to smoke the ribs tonight and the meat has to
be cooked.

Okay, here's my question..

We have a cast iron covered pot that might be deep enough, but I'm going to
use a homemade tomato-based, vinegar, honey, lemon, (and other things)
braising liquid. I've always heard that acids aren't good for cast iron.
Would it hurt the pot in any way during a long, slow cook if I use cast
iron? Would the acid pit the pot? (That sounded kind of funny, didn't it?
<g> )

I've never used cast iron and I can't eat anything that's been cooked in it,
so I'm not familiar with how it works at all. (Heck, I'll be lucky enough
if I can lift the darn thing! It's *really* heavy.)

Anyhow, any dos or don'ts would be appreciated. Thanks!

kili

Question about cast iron..
 

On Aug 7, 9:53*am, "kilikini" > wrote:
> In about an hour I'm going to braise some country style pork ribs in the
> oven. *Yeah, I know the heat index is going to be about 105 today, but TFM®
> is going to come home too late to smoke the ribs tonight and the meat has to
> be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm going to
> use a homemade tomato-based, vinegar, honey, lemon, (and other things)
> braising liquid. *I've always heard that acids aren't good for cast iron.

Question about cast iron..
 

Nancy2 wrote:
> On Aug 7, 9:53 am, "kilikini" > wrote:
>> In about an hour I'm going to braise some country style pork ribs in
>> the oven. Yeah, I know the heat index is going to be about 105
>> today, but TFM® is going to come home too late to smoke the ribs
>> tonight and the meat has to be cooked.
>>
>> Okay, here's my question..
>>
>> We have a cast iron covered pot that might be deep enough, but I'm
>> going to use a homemade tomato-based, vinegar, honey, lemon, (and
>> other things) braising liquid. I've always heard that acids aren't
>> good for cast iron. Would it hurt the pot in any way during a long,
>> slow cook if I use cast iron? Would the acid pit the pot? (That
>> sounded kind of funny, didn't it? <g> )
>>
>> I've never used cast iron and I can't eat anything that's been
>> cooked in it, so I'm not familiar with how it works at all. (Heck,
>> I'll be lucky enough if I can lift the darn thing! It's *really*
>> heavy.)
>>
>> Anyhow, any dos or don'ts would be appreciated. Thanks!
>>
>> kili
>
> I would never put a tomato sauce in cast iron, simply because it will
> at least remove the seasoning on the pan, and you would have to re-
> season it after such use.
>
> Use stainless steel, it's the best for acid sauces.
>
> N.

That's what I thought. Thanks for the confirmation, Nancy.

kili

Question about cast iron..
 

On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
> wrote:

>I've never used cast iron and I can't eat anything that's been cooked in it,

How do you know it was cooked in cast iron?

Question about cast iron..
 

On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
> wrote:

>We have a cast iron covered pot that might be deep enough, but I'm going to
>use a homemade tomato-based, vinegar, honey, lemon, (and other things)
>braising liquid. I've always heard that acids aren't good for cast iron.
>Would it hurt the pot in any way during a long, slow cook if I use cast
>iron? Would the acid pit the pot? (That sounded kind of funny, didn't it?
><g> )

Some of the seasoning will come off on the inside, but nothing will
pit. You're not leaving it out for the elements to rust it! One good
batch of fried chicken and the seasoning will be back in shape again.

>
>I've never used cast iron and I can't eat anything that's been cooked in it,
>so I'm not familiar with how it works at all. (Heck, I'll be lucky enough
>if I can lift the darn thing! It's *really* heavy.)

Put the empty pot on the stove *first*. Add everything to the pot on
the stove... including water, if used. Don't move the heavy pot after
it has finished cooking, transfer cooked meat to a bowl or plate... or
let TFM do the heavy lifting.
>
>Anyhow, any dos or don'ts would be appreciated. Thanks!

I don't pamper my cast iron. I cook with it. :)


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Question about cast iron..
 

"kilikini" > wrote in message
om...
> In about an hour I'm going to braise some country style pork ribs in the
> oven. Yeah, I know the heat index is going to be about 105 today, but
> TFM® is going to come home too late to smoke the ribs tonight and the meat
> has to be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm going
> to use a homemade tomato-based, vinegar, honey, lemon, (and other things)
> braising liquid. I've always heard that acids aren't good for cast iron.
> Would it hurt the pot in any way during a long, slow cook if I use cast
> iron? Would the acid pit the pot? (That sounded kind of funny, didn't
> it? <g> )
>
> I've never used cast iron and I can't eat anything that's been cooked in
> it, so I'm not familiar with how it works at all. (Heck, I'll be lucky
> enough if I can lift the darn thing! It's *really* heavy.)
>
> Anyhow, any dos or don'ts would be appreciated. Thanks!
>
> kili
>

I always use my cast iron dutch oven to cook tomato based foods. My CI is
VERY well seasoned ... I have never had a problem.

Question about cast iron..
 

On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
wrote:

>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>> likely goes to great lengths to know for sure.
>
>Yep, and she does most of the cooking so she'd know! Her husband does the
>grilling/smoking/BBQ'ing.

You must know WHY she is using it then? If it were that lethal, I
wouldn't own any cast iron cookware.

Question about cast iron..
 

On Thu, 07 Aug 2008 16:32:39 GMT, "CC"
> wrote:

>I've used cast iron of all types for over 35 years, I cook anything in
>it I want without any problems,

Me Too!! I use it all the time at home....and when we go camping, I
take my 12" skillet and dutch oven with lid. I can cook and bake on
the campfire. Even made a pineapple upside down cake in the dutch
oven for dessert.

Question about cast iron..
 

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
> wrote:
>
>>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>>> likely goes to great lengths to know for sure.
>>
>>Yep, and she does most of the cooking so she'd know! Her husband does the
>>grilling/smoking/BBQ'ing.
>
> You must know WHY she is using it then? If it were that lethal, I
> wouldn't own any cast iron cookware.
>

She is apparently more capable than you are of knowing which dishes were
cooked with cast iron.

Question about cast iron..
 

Billy <Hereiam@hotmaildotcom> wrote:
> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
> wrote:
>
> > > IIRC, Iron is a big no no in Kili's diet for health reasons, so
> > > she likely goes to great lengths to know for sure.
> >
> > Yep, and she does most of the cooking so she'd know! Her husband
> > does the grilling/smoking/BBQ'ing.
>
> You must know WHY she is using it then? If it were that lethal, I
> wouldn't own any cast iron cookware.

Did you bother to read her post? She said her husband "is going to come
home too late to smoke the ribs tonight and the meat has to
be cooked." She doesn't eat ribs so using cast iron to cook them for HIM
isn't an issue. IIRC, he's the one who bought the cast iron long before
they were married. What, they should simply throw it out because she has a
medical condition which precludes her eating (or cooking with) things which
impart iron?

Jill

Question about cast iron..
 

On Aug 7, 10:53*am, "kilikini" > wrote:
> In about an hour I'm going to braise some country style pork ribs in the
> oven. *Yeah, I know the heat index is going to be about 105 today, but TFM®
> is going to come home too late to smoke the ribs tonight and the meat has to
> be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm going to
> use a homemade tomato-based, vinegar, honey, lemon, (and other things)
> braising liquid. *I've always heard that acids aren't good for cast iron.

Question about cast iron..
 

Sheldon wrote:
> On Aug 7, 11:34?am, sf wrote:
>> On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
>>
>> > wrote:
>>> We have a cast iron covered pot that might be deep enough, but I'm
>>> going to use a homemade tomato-based, vinegar, honey, lemon, (and
>>> other things) braising liquid. ?I've always heard that acids aren't
>>> good for cast iron. Would it hurt the pot in any way during a long,
>>> slow cook if I use cast iron? ?Would the acid pit the pot? ?(That
>>> sounded kind of funny, didn't it? <g> )
>>
>> Some of the seasoning will come off on the inside, but nothing will
>> pit. ?
>
> Wrong. Acidic foods will definitely pit all metal cookware,
> especially iron and aluminum. Tomato will pit food grade stainless
> steel too... stainless steel is an alloy of iron, stainless doesn't
> mean impervious, simply means stain resistant but it will definitely
> stain and pit, do not use your good stainless steel cookware for
> heavily salted and/or acetic foods... heating vinegar or kraut will
> ruin stainless steel, use porcelainized cookware. Directly after
> cooking remove *all* foods from stainless steel cookware to glass or
> plastic containers... never store any foods in the metal pot in which
> it was cooked. If not for the plastic coating tinned tomato products
> would eat through their metal cans within a few days (electrolytic and
> galvanic action)

Okay, good tip, Sheldon, thanks. I was thinking of after the braise,
putting the ribs into a glass dish anyway. I'm glad you confirmed that.

kili

Question about cast iron..
 

jmcquown wrote:
> KW > wrote:
>> "Billy" <Hereiam@hotmaildotcom> wrote in message
>> ...
>>> On Thu, 7 Aug 2008 10:53:27 -0400, "kilikini"
>>> > wrote:
>>>
>>>> I've never used cast iron and I can't eat anything that's been
>>>> cooked in it,
>>>
>>> How do you know it was cooked in cast iron?
>>>
>>
>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>> likely goes to great lengths to know for sure.
>
> Yep, and she does most of the cooking so she'd know! Her husband
> does the grilling/smoking/BBQ'ing.
>
> Jill

Yep, copper, stainless and anodized is all I can use - unless I'm not going
to eat what's being cooked, of course. :~)

kili

Question about cast iron..
 

Billy wrote:
> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
> wrote:
>
>>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>>> likely goes to great lengths to know for sure.
>>
>> Yep, and she does most of the cooking so she'd know! Her husband
>> does the grilling/smoking/BBQ'ing.
>
> You must know WHY she is using it then? If it were that lethal, I
> wouldn't own any cast iron cookware.

I'm allergic to iron. Iron leeches out in a cast iron skillet or pot.
Every doctor I've been to said cast iron is a serious no-no for me. That's
also why I'm not supposed to eat dark leafy green veggies, beets, meat, or
fish rich in Omega-3 fatty acids. Too rich for my blood - literally!

kili

Question about cast iron..
 

jmcquown wrote:
> Billy <Hereiam@hotmaildotcom> wrote:
>> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
>> wrote:
>>
>>>> IIRC, Iron is a big no no in Kili's diet for health reasons, so
>>>> she likely goes to great lengths to know for sure.
>>>
>>> Yep, and she does most of the cooking so she'd know! Her husband
>>> does the grilling/smoking/BBQ'ing.
>>
>> You must know WHY she is using it then? If it were that lethal, I
>> wouldn't own any cast iron cookware.
>
> Did you bother to read her post? She said her husband "is going to
> come home too late to smoke the ribs tonight and the meat has to
> be cooked." She doesn't eat ribs so using cast iron to cook them for
> HIM isn't an issue. IIRC, he's the one who bought the cast iron long
> before they were married. What, they should simply throw it out
> because she has a medical condition which precludes her eating (or
> cooking with) things which impart iron?
>
> Jill

Jill, the cast iron is actually his grandmother's and some pieces are his
great grandmother's. It's like his little treasure trove. He loves the
pans both for sentimental reasons and because nothing else makes a better
fried chicken or cornbread. :~)

kili

Question about cast iron..
 

On Thu, 07 Aug 2008 13:11:40 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Thu, 07 Aug 2008 16:32:39 GMT, "CC"
> wrote:
>
>>I've used cast iron of all types for over 35 years, I cook anything in
>>it I want without any problems,
>
>Me Too!! I use it all the time at home....and when we go camping, I
>take my 12" skillet and dutch oven with lid. I can cook and bake on
>the campfire. Even made a pineapple upside down cake in the dutch
>oven for dessert.

I love my cast iron too. I got them originally to make sure we had
enough iron in our diets. Really!

I have my cast iron skillets for just about everything and when I
don't use those, I use "throw away" coated skillets. Can't even tell
you what they're coated with. Maybe Teflon. My saucepans are the
original Calphalon. I don't own one single frou frou SS sauce pan or
saute pan.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Question about cast iron..
 

"kilikini" > wrote in
om:

> In about an hour I'm going to braise some country style pork ribs in
> the oven. Yeah, I know the heat index is going to be about 105 today,
> but TFM® is going to come home too late to smoke the ribs tonight and
> the meat has to be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm
> going to use a homemade tomato-based, vinegar, honey, lemon, (and
> other things) braising liquid. I've always heard that acids aren't
> good for cast iron. Would it hurt the pot in any way during a long,
> slow cook if I use cast iron? Would the acid pit the pot? (That
> sounded kind of funny, didn't it? <g> )
>
> I've never used cast iron and I can't eat anything that's been cooked
> in it, so I'm not familiar with how it works at all. (Heck, I'll be
> lucky enough if I can lift the darn thing! It's *really* heavy.)
>
> Anyhow, any dos or don'ts would be appreciated. Thanks!
>
> kili
>
>
>

braising is why they made enamel coated cookware. Get a enamelled dutch
oven...

--

The house of the burning beet-Alan

Question about cast iron..
 

kilikini > wrote:
> jmcquown wrote:
> > Billy <Hereiam@hotmaildotcom> wrote:
> > > On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown"
> > > > wrote:
> > >
> > > > > IIRC, Iron is a big no no in Kili's diet for health reasons,
> > > > > so she likely goes to great lengths to know for sure.
> > > >
> > > > Yep, and she does most of the cooking so she'd know! Her
> > > > husband does the grilling/smoking/BBQ'ing.
> > >
> > > You must know WHY she is using it then? If it were that
> > > lethal, I wouldn't own any cast iron cookware.
> >
> > Did you bother to read her post? She said her husband "is going to
> > come home too late to smoke the ribs tonight and the meat has to
> > be cooked." She doesn't eat ribs so using cast iron to cook them
> > for HIM isn't an issue. IIRC, he's the one who bought the cast
> > iron long before they were married. What, they should simply throw
> > it out because she has a medical condition which precludes her
> > eating (or cooking with) things which impart iron?
> >
>
> Jill, the cast iron is actually his grandmother's and some pieces are
> his great grandmother's. It's like his little treasure trove. He
> loves the pans both for sentimental reasons and because nothing else
> makes a better fried chicken or cornbread. :~)
>
> kili

All the more reason to have and use them! :)

Jill

Question about cast iron..
 

"kilikini" > wrote in message
om...
> In about an hour I'm going to braise some country style pork ribs in the
> oven. Yeah, I know the heat index is going to be about 105 today, but
> TFM® is going to come home too late to smoke the ribs tonight and the meat
> has to be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm going
> to use a homemade tomato-based, vinegar, honey, lemon, (and other things)
> braising liquid. I've always heard that acids aren't good for cast iron.
> Would it hurt the pot in any way during a long, slow cook if I use cast
> iron? Would the acid pit the pot? (That sounded kind of funny, didn't
> it? <g> )
>
> I've never used cast iron and I can't eat anything that's been cooked in
> it, so I'm not familiar with how it works at all. (Heck, I'll be lucky
> enough if I can lift the darn thing! It's *really* heavy.)
>
> Anyhow, any dos or don'ts would be appreciated. Thanks!
>
> kili

Generally acid will not pit the cast iron pot however is will remove some if
not all of the seasoning that of course depends on the level of the acidity
(PH) and the amount of time.

Occasionally if the acid is strong enough you can get a "rusty" taste.

If you insist on using the pot get a cooking bag and put all of the
ingredients on the bag before putting it in the oven.

Dimitri

Question about cast iron..
 

"kilikini" > wrote in message
...
> Billy wrote:
>> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
>> wrote:
>>
>>>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>>>> likely goes to great lengths to know for sure.
>>>
>>> Yep, and she does most of the cooking so she'd know! Her husband
>>> does the grilling/smoking/BBQ'ing.
>>
>> You must know WHY she is using it then? If it were that lethal, I
>> wouldn't own any cast iron cookware.
>
> I'm allergic to iron. Iron leeches out in a cast iron skillet or pot.
> Every doctor I've been to said cast iron is a serious no-no for me.
> That's also why I'm not supposed to eat dark leafy green veggies, beets,
> meat, or fish rich in Omega-3 fatty acids. Too rich for my blood -
> literally!
>
> kili

Sounds like Thalasthemia minor?

Part Italian are you?


;-)

Dimitri

Question about cast iron..
 

"kilikini" > wrote in message
om...
> In about an hour I'm going to braise some country style pork ribs in the
> oven. Yeah, I know the heat index is going to be about 105 today, but
> TFM® is going to come home too late to smoke the ribs tonight and the meat
> has to be cooked.
>
> Okay, here's my question..
>
> We have a cast iron covered pot that might be deep enough, but I'm going
> to use a homemade tomato-based, vinegar, honey, lemon, (and other things)
> braising liquid. I've always heard that acids aren't good for cast iron.
> Would it hurt the pot in any way during a long, slow cook if I use cast
> iron? Would the acid pit the pot? (That sounded kind of funny, didn't
> it? <g> )
>
> I've never used cast iron and I can't eat anything that's been cooked in
> it, so I'm not familiar with how it works at all. (Heck, I'll be lucky
> enough if I can lift the darn thing! It's *really* heavy.)
>
> Anyhow, any dos or don'ts would be appreciated. Thanks!
>

Not a problem. It won't pit the pot. I'd not cook acidic foods in a
seasoned skillet simply because it would effect the hard won non-stick
quality. You'll even get some assimilable iron in the food which is good.
Now let the food sit in it for a few days and you'll have a problem.

Paul

Question about cast iron..
 

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Thu, 7 Aug 2008 12:25:15 -0400, "jmcquown" >
> wrote:
>
>>> IIRC, Iron is a big no no in Kili's diet for health reasons, so she
>>> likely goes to great lengths to know for sure.
>>
>>Yep, and she does most of the cooking so she'd know! Her husband does the
>>grilling/smoking/BBQ'ing.
>
> You must know WHY she is using it then? If it were that lethal, I
> wouldn't own any cast iron cookware.
>

She doesn't use it. I use it.

Jack Sprat could eat no fat and so on. We have completely different diets.
I can't eat what she thrives on and vice versa.


TFM®

Question about cast iron..
 

> I've never used cast iron and I can't eat anything that's been cooked in
> it,
> so I'm not familiar with how it works at all. (Heck, I'll be lucky enough
> if I can lift the darn thing! It's *really* heavy.)
>
> Anyhow, any dos or don'ts would be appreciated. Thanks!


Oh wait, you can't eat food cooked in iron? Is that some medical condition?
If so, don't do it as you will get iron in the food. Use an enamled pot or
stainless steel.

Paul

Question about cast iron..
 

"Sheldon" > wrote

> Sheesh, it's 2008... only a certifiable imbecile would own cast iron
> cookware... anyone besides Cyberass still ride a donkey... hehe
>

So send me my certificate you opinionated *******. I'll send you a cast
iron skillet in return.

TFM®

Question about cast iron..
 

Paul M. Cook wrote:
>> I've never used cast iron and I can't eat anything that's been
>> cooked in it,
>> so I'm not familiar with how it works at all. (Heck, I'll be lucky
>> enough if I can lift the darn thing! It's *really* heavy.)
>>
>> Anyhow, any dos or don'ts would be appreciated. Thanks!
>
>
> Oh wait, you can't eat food cooked in iron? Is that some medical
> condition? If so, don't do it as you will get iron in the food. Use
> an enamled pot or stainless steel.
>
> Paul

Yeah, I have to stay away from cast iron (or any iron) for medical reasons.
I don't eat pork anyway, so it's all for the DH. I ended up cooking it in
SS, anyway, and it smells MAHVELOUS. It's resting right now. I can't wait
for TFM® to try it!!!!!

kili

Question about cast iron..
 

"kilikini" > wrote in message
...

>
> Okay, good tip, Sheldon, thanks. I was thinking of after the braise,
> putting the ribs into a glass dish anyway. I'm glad you confirmed that.
>
> kili


Kili., I have a porcelainized dutch oven. Some will argue that it's not the
same. I would agree for some methods, but it can carry the heat and I love
it for braising. It cleans to a polish after every use, and as far as I
know, no iron gets into the food.

Question about cast iron..
 

Peter wrote:
> "kilikini" > wrote in message
> ...
>
>>
>> Okay, good tip, Sheldon, thanks. I was thinking of after the braise,
>> putting the ribs into a glass dish anyway. I'm glad you confirmed
>> that. kili
>
>
> Kili., I have a porcelainized dutch oven. Some will argue that it's
> not the same. I would agree for some methods, but it can carry the
> heat and I love it for braising. It cleans to a polish after every
> use, and as far as I know, no iron gets into the food.

I'll have to look for one; I've never had one before. Thanks!

kili

Question about cast iron..
 

cshenk wrote:
> "kilikini" wrote
>
>> I'm allergic to iron. Iron leeches out in a cast iron skillet or
>> pot.
>
> Grin actually thats 'iron sensitive'. It's impossible to actually be
> allergic to iron as it's a natural component of your blood stream. It is
> possible though to be very iron sensitive and I've known one
> person who was like that.
>
> The way his Doc told him and he told me as a 3rd party recipient of
> the info was his system was much better than average at grabbing
> every last iron molacule (sp?) in the foods he ate so he could not
> eat higher iron containing things such as spinach etc without
> becoming quite ill.
> Curious but he also had problems with vitamin D and had to avoid
> foods very high in that. Would you be the same there? He was
> ethnically a Northern 'American Indian' (eskimo sort of but not the
> exact same tribe). He had trouble finding milk that wasnt with added
> vitimin D. It wasnt a main issue though on the milk as he was also
> slightly lactose intolerant so he used it sparingly in his diet.
>
> If you are part 'Indian' would it be from a northern tribe
> potentially at least in part? Probably guessing completely here but
> it's my only relation to this issue.

Nope, I'm not Indian, but I am lactose intolerant as well, and I believe
(could be wrong here) many dairy products contain a high volume of vitamin
D.

What happens to me is that when I ingest foods containing iron, my liver
stores the iron as a toxin. Since I was almost 40 when this condition was
discovered, I'm actually in final stages of liver failure. There is a
procedure where you can go in once or twice a week and get your blood let
out at a clinic or hospital, but all my doctors have told me that my
condition has gone too far for that procedure to help. So, I take my milk
thistle when I can get a capsule down and I avoid iron as much as possible.

The foods I *really* miss are spinach, mollusks, raw fish, salmon, tuna,
tofu (soy anything), and brussels sprouts. :-P

kili

Question about cast iron..
 

"cshenk" > wrote

> Grin actually thats 'iron sensitive'. It's impossible to actually be
> allergic to iron as it's a natural component of your blood stream. It is
> possible though to be very iron sensitive and I've known one person who
> was like that.


Google "hemochromatosis" (My spell checker balks at that)

Now you know 2.

cshenk you berry much.


TFM®

Question about cast iron..
 

"TFM®" wrote

>> Grin actually thats 'iron sensitive'. It's impossible to actually be
>> allergic to iron as it's a natural component of your blood stream. It is
>> possible though to be very iron sensitive and I've known one person who
>> was like that.
>
> Google "hemochromatosis" (My spell checker balks at that)
>
> Now you know 2.
>
> cshenk you berry much.

Grin, it was good to see at least one other has at least a bit of knowledge
even if not all the details. I will try to google that later. I probably
wont be enough 'Doctor' enough to understand it though.

I saw Kili's answer as well. It's so painful to read that I do not know how
to reply to her just now. (Forgive me Kili, give me a bit on that one). I
am a relative new-comer here so often do not know the history of the regular
folks.

Question about cast iron..
 

"kilikini" wrote
> cshenk wrote:

> Nope, I'm not Indian, but I am lactose intolerant as well, and I believe
> (could be wrong here) many dairy products contain a high volume of vitamin
> D.

True but often augmented. It seemed to be the augment he could not handle.

> What happens to me is that when I ingest foods containing iron, my liver
> stores the iron as a toxin. Since I was almost 40 when this condition was
> discovered, I'm actually in final stages of liver failure. There is a

Wicked bad. I bless the lord every day that I have what is called 'DDD'
(degerative disc disease) which is misnamed as most are not progressive.
Damn it, mine is that 'other type' that is but it's something one learns to
work with.

It's kinda cool that the only diet adaption I need, is to eat the shrimp
shells and tails which I do anyways. Chondritin.

> procedure where you can go in once or twice a week and get your blood let
> out at a clinic or hospital, but all my doctors have told me that my
> condition has gone too far for that procedure to help. So, I take my milk
> thistle when I can get a capsule down and I avoid iron as much as
> possible.
>
> The foods I *really* miss are spinach, mollusks, raw fish, salmon, tuna,
> tofu (soy anything), and brussels sprouts. :-P

I'd kill for a good brussel sprout but my Daughter *always* steals the best
ones before I can grab'em. (grumble). Evil kid I tells ya!

- Remenber, the best thing we can all have, is a little humor. If nothing
else, it levitates your wheelchair over the worst bumps of life

Question about cast iron..
 

cshenk > wrote:
> "TFM®" wrote
>
> > > Grin actually thats 'iron sensitive'. It's impossible to
> > > actually be allergic to iron as it's a natural component of your
> > > blood stream. It is possible though to be very iron sensitive
> > > and I've known one person who was like that.
> >
> > Google "hemochromatosis" (My spell checker balks at that)
> >
> > Now you know 2.
> >
> > cshenk you berry much.
>
> Grin, it was good to see at least one other has at least a bit of
> knowledge even if not all the details. I will try to google that
> later. I probably wont be enough 'Doctor' enough to understand it
> though.
Um, TFM is kili's husband so he *should* know.

Jill

Question about cast iron..
 

On Aug 7, 5:39�pm, "kilikini" > wrote:
> Peter wrote:
> > "kilikini" > wrote in message
> ...
>
> >> Okay, good tip, Sheldon, thanks. �I was thinking of after the braise,
> >> putting the ribs into a glass dish anyway. �I'm glad you confirmed
> >> that. kili
>
> > Kili., I have a porcelainized dutch oven. �Some will argue that it's
> > not the same. �I would agree for some methods, but it can carry the
> > heat and I love it for braising. �It cleans to a polish after every
> > use, and as far as I know, no iron gets into the food.
>
> I'll have to look for one; I've never had one before. �Thanks!
>
> kili

Porcelain enamel is glass fired on metal. Porcelainized steel
cookware is very inexpensive; the cookware of choice for shellfish as
it imparts no metalic taste, is also excellent for cooking tomato
sauce and braising, especially with kraut. Its only drawback is that
it chips easily and once chipped it must be discarded because it will
continue to shed glass slivers... porcelain requires careful hand
washing and is not for klutzes. I have a few porcelainized steel
pieces I've been using for more than 30 years, I love my oval
roaster. Every cook needs one of these: http://www.bizrate.com/cooking_baking/oid325300565.html

Granite ware makes excellent cookwa
http://www.amazon.com/Chantal-Enamel...8198371&sr=8-8

Chantal is another very good brand:
http://www.amazon.com/b/ref=amb_link...pf_rd_i=293314

Question about cast iron..
 

On Fri 08 Aug 2008 05:45:44a, Michael "Dog3" told us...

> Sheldon >
> :
> in rec.food.cooking
>
>> Porcelain enamel is glass fired on metal. Porcelainized steel
>> cookware is very inexpensive; the cookware of choice for shellfish as
>> it imparts no metalic taste, is also excellent for cooking tomato
>> sauce and braising, especially with kraut. Its only drawback is that
>> it chips easily and once chipped it must be discarded because it will
>> continue to shed glass slivers... porcelain requires careful hand
>> washing and is not for klutzes. I have a few porcelainized steel
>> pieces I've been using for more than 30 years, I love my oval
>> roaster. Every cook needs one of these:
>> http://www.bizrate.com/cooking_baking/oid325300565.html
>
> OMG... I have one of these and have used it for maybe 25 years? I can't
> even remember where I got it. I don't have any chips on it but thanks
> for the link. At least now I know what it is if I want to replace it
> sometime. I'm guessing the thing will outlive me ;)
>
> Michael
>
>

I have a couple of those in different sizes. They always goin the
diswasher and have been for longer than you've had yours. No hand washing
necessary. I have a large graniteware stock pot, too.

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cat Game #10: Hide and go puke.
-------------------------------------------

Question about cast iron..
 

Sheldon wrote:
> On Aug 7, 5:39?pm, "kilikini" > wrote:
>> Peter wrote:
>>> "kilikini" > wrote in message
>>> ...
>>
>>>> Okay, good tip, Sheldon, thanks. ?I was thinking of after the
>>>> braise, putting the ribs into a glass dish anyway. ?I'm glad you
>>>> confirmed that. kili
>>
>>> Kili., I have a porcelainized dutch oven. ?Some will argue that it's
>>> not the same. ?I would agree for some methods, but it can carry the
>>> heat and I love it for braising. ?It cleans to a polish after every
>>> use, and as far as I know, no iron gets into the food.
>>
>> I'll have to look for one; I've never had one before. ?Thanks!
>>
>> kili
>
> Porcelain enamel is glass fired on metal. Porcelainized steel
> cookware is very inexpensive; the cookware of choice for shellfish as
> it imparts no metalic taste, is also excellent for cooking tomato
> sauce and braising, especially with kraut. Its only drawback is that
> it chips easily and once chipped it must be discarded because it will
> continue to shed glass slivers... porcelain requires careful hand
> washing and is not for klutzes. I have a few porcelainized steel
> pieces I've been using for more than 30 years, I love my oval
> roaster. Every cook needs one of these:
> http://www.bizrate.com/cooking_baking/oid325300565.html
>
> Granite ware makes excellent cookwa
> http://www.amazon.com/Chantal-Enamel...8198371&sr=8-8
>
> Chantal is another very good brand:
> http://www.amazon.com/b/ref=amb_link...pf_rd_i=293314

I'll have to look around. I really appreciate the info.

kili

Question about cast iron..
 

On Fri 08 Aug 2008 06:06:27a, kilikini told us...

> Sheldon wrote:
>> On Aug 7, 5:39?pm, "kilikini" > wrote:
>>> Peter wrote:
>>>> "kilikini" > wrote in message
>>>> ...
>>>
>>>>> Okay, good tip, Sheldon, thanks. ?I was thinking of after the
>>>>> braise, putting the ribs into a glass dish anyway. ?I'm glad you
>>>>> confirmed that. kili
>>>
>>>> Kili., I have a porcelainized dutch oven. ?Some will argue that it's
>>>> not the same. ?I would agree for some methods, but it can carry the
>>>> heat and I love it for braising. ?It cleans to a polish after every
>>>> use, and as far as I know, no iron gets into the food.
>>>
>>> I'll have to look for one; I've never had one before. ?Thanks!
>>>
>>> kili
>>
>> Porcelain enamel is glass fired on metal. Porcelainized steel
>> cookware is very inexpensive; the cookware of choice for shellfish as
>> it imparts no metalic taste, is also excellent for cooking tomato
>> sauce and braising, especially with kraut. Its only drawback is that
>> it chips easily and once chipped it must be discarded because it will
>> continue to shed glass slivers... porcelain requires careful hand
>> washing and is not for klutzes. I have a few porcelainized steel
>> pieces I've been using for more than 30 years, I love my oval
>> roaster. Every cook needs one of these:
>> http://www.bizrate.com/cooking_baking/oid325300565.html
>>
>> Granite ware makes excellent cookwa
>> http://www.amazon.com/Chantal-Enamel...dp/B000HZDWGC/
>> ref=pd_bbs_sr_8?ie=UTF8&s=home-garden&qid=1218198371&sr=8-8
>>
>> Chantal is another very good brand:
>> http://www.amazon.com/b/ref=amb_link...e=4174481&pf_r
>> d_m=ATVPDKIKX0DER&pf_rd_s=center-6&pf_rd_r=087CZM21209ZVPM7T1YT&pf_rd_t=
>> 101&pf_rd_p=246293301&pf_rd_i=293314
>
> I'll have to look around. I really appreciate the info.
>
> kili

Chantal is very nice cookware. We bought a set of it back in the 1980s. I
gave it to a friend when we moved to AZ. The steel used in Chantal is much
heavier than that used in Graniteware. Barkeeper's Friend does a great job
of cleaning it up if you have metal marks or stains on the lighter color
enamel.

--
Wayne Boatwright
-------------------------------------------
Friday, 08(VIII)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Labor Day
3wks 2dys 17hrs 50mins
-------------------------------------------
Mu'ad Dib, your sandworm, 124C, is
blocking the driveway.
-------------------------------------------

Question about cast iron..
 

"Michael \"Dog3\" wrote:
> Sheldon wrote:
>
> > Porcelain enamel is glass fired on metal. �Porcelainized steel
> > cookware is very inexpensive; the cookware of choice for shellfish as
> > it imparts no metalic taste, is also excellent for cooking tomato
> > sauce and braising, especially with kraut. �Its only drawback is that
> > it chips easily and once chipped it must be discarded because it will
> > continue to shed glass slivers... porcelain requires careful hand
> > washing and is not for klutzes. �I have a few porcelainized steel
> > pieces I've been using for more than 30 years, I love my oval
> > roaster. �Every cook needs one of these:
> >http://www.bizrate.com/cooking_baking/oid325300565.html
>
> OMG... I have one of these and have used it for maybe 25 years? �I can't
> even remember where I got it. �I don't have any chips on it but thanks for
> the link. �At least now I know what it is if I want to replace it sometime. �
> I'm guessing the thing will outlive me ;)

If it doesn't get chipped it should last several generations...
they're great for poaching whole fish and for steaming a couple-three
lobsters, or any shellfish, do not use a steel wire rack, it defieats
the purpose of non-reactive (use fennel fronds as a rack, or any
veggies; carrots, onions, celery, etc.). They will span two burners
on the stove top, just remember to use low heat or it will burn,
they're wonderful for braising anything.... the high domed lid makes
them great self basters.

Here's mine: http://i34.tinypic.com/10o1gjm.jpg

Duh'Wayne is a LIAR! was Question about cast iron
 

Duh'Wayne Bilgewater LIED:
> Michael "Dog3" wrote:
> > Sheldon wrote:
>
> >> Porcelain enamel is glass fired on metal. �Porcelainized steel
> >> cookware is very inexpensive; the cookware of choice for shellfish as
> >> it imparts no metalic taste, is also excellent for cooking tomato
> >> sauce and braising, especially with kraut. �Its only drawback is that
> >> it chips easily and once chipped it must be discarded because it will
> >> continue to shed glass slivers... porcelain requires careful hand
> >> washing and is not for klutzes. �I have a few porcelainized steel
> >> pieces I've been using for more than 30 years, I love my oval
> >> roaster. �Every cook needs one of these:
> >>http://www.bizrate.com/cooking_baking/oid325300565.html
>
> > OMG... I have one of these and have used it for maybe 25 years? �I can't
> > even remember where I got it. �I don't have any chips on it but thanks
> > for the link. �At least now I know what it is if I want to replace it
> > sometime. �I'm guessing the thing will outlive me ;)
>
> > Michael
>
> I have a couple of those in different sizes. �They always goin the
> diswasher and have been for longer than you've had yours. �No hand washing
> necessary. �I have a large graniteware stock pot, too.


No matter what, the Douche'Wayne has more and better. I don't believe
him, I've not ever seen anything he claims. And automatic dishwashers
ruin porcelainized cookware, it will etch the surface the same as it
will any glassware, the non stick property will be lost, plus the
roughened surface will absorb odors and stink, that's why bars wash
all glassware by hand. No cookware should go in the dishwasher.
Duh'Wayne is a LIAR!

Question about cast iron..
 

On Fri, 08 Aug 2008 13:03:27 GMT, Wayne Boatwright
> wrote:

>On Fri 08 Aug 2008 05:45:44a, Michael "Dog3" told us...
>
>> Sheldon >
>> :
>> in rec.food.cooking
>>
>>> Porcelain enamel is glass fired on metal. Porcelainized steel
>>> cookware is very inexpensive; the cookware of choice for shellfish as
>>> it imparts no metalic taste, is also excellent for cooking tomato
>>> sauce and braising, especially with kraut. Its only drawback is that
>>> it chips easily and once chipped it must be discarded because it will
>>> continue to shed glass slivers... porcelain requires careful hand
>>> washing and is not for klutzes. I have a few porcelainized steel
>>> pieces I've been using for more than 30 years, I love my oval
>>> roaster. Every cook needs one of these:
>>> http://www.bizrate.com/cooking_baking/oid325300565.html
>>
>> OMG... I have one of these and have used it for maybe 25 years? I can't
>> even remember where I got it. I don't have any chips on it but thanks
>> for the link. At least now I know what it is if I want to replace it
>> sometime. I'm guessing the thing will outlive me ;)
>>
>> Michael
>>
>>
>
>I have a couple of those in different sizes. They always goin the
>diswasher and have been for longer than you've had yours. No hand washing
>necessary. I have a large graniteware stock pot, too.

I've got a few too. I've never bought one new. I see them at resale
stores and garage sales all the time. Here's a very odd sized one.
You can do anything from make soup to making Italian beef. It works
great for steaming a bunch of tamales. I've always heard them called
speckleware.

http://i36.tinypic.com/kecfms.jpg

Lou

Question about cast iron..
 

On Thu, 7 Aug 2008 16:57:00 -0400, TFM® wrote:

> "Sheldon" > wrote
>
>> Sheesh, it's 2008... only a certifiable imbecile would own cast iron
>> cookware... anyone besides Cyberass still ride a donkey... hehe
>>
>
> So send me my certificate you opinionated *******. I'll send you a cast
> iron skillet in return.
>
> TFM®

please apply it to his head. repeatedly.

your pal,
blake