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

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.

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

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?

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

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.

"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

"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

"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

> 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

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

"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.