J.Ottinger
Member
I've heard alot of comments about not cooking tomatoe based foods in cast iron. Is this a 50/50 preference on taste or do you need a well seasoned piece to do this or what?
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Thank you all for the input. I kind of thought that about the cowboys,:icon_scratchchin:, just wondering if anyone else thought the same.
up-side down pineapple cake.
Hilditch
Doug nailed it. Also, keep in mind that people were clueless about iron overdose, and also if you were a cowboy or anyone else you had little choice but to just accept it if some of your food tasted metallic, it's not like you could opt for a teflon pot instead.
Another scary thought; many/most restaurants still use big aluminum stock pots to cook in so that tomato soup your getting as an appetizer might come with a side of Alzheimer's.