Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cooking In Cast Iron

Notices

Cooking In Cast Iron Discuss Cast Iron Cooking & Recipe Requests

Reply
 
Thread Tools Display Modes
  #1  
Old 08-27-2017, 10:22 AM
JosephDurham JosephDurham is offline
Senior Member
 
Join Date: Sep 2015
Posts: 127
Default Rotel Tomatoes & Green Chilies

So, I have a recipe that calls for 6-8 cans of rotel diced tomatoes and green chilies. I haven't cooked it in a long while and was going to throw it into the Dutch oven. Well, there is always that thought of tomatoes and tomatoes. Thoughts??

The recipe calls for hamburger, corn, ranch seasoning, 3 kinds of beans, onion, er cetera. The tomatoes get pulsed to a liquid. Appreciate your input.
Reply With Quote
Sponsored Links
  #2  
Old 08-27-2017, 01:43 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Rotel Tomatoes & Green Chilies

For how long does it cook in there?
Reply With Quote
  #3  
Old 08-27-2017, 02:35 PM
Steven C Steven C is offline
Senior Member
 
Join Date: Jun 2015
Location: DFW Texas
Posts: 497
Default Re: Rotel Tomatoes & Green Chilies

Some of the guys here have done tomato based foods in well seasoned Dutch ovens with little to no real loss of seasoning. And a couple mentioned that they would pop popcorn in it later to add a coat of fresh seasoning for lack of better words. Just remember not to let it sit in it for while after you finish eating.

I sometimes soften tomatoes in my skillets for omelets and never really seen any difference after.
Reply With Quote
  #4  
Old 08-27-2017, 03:19 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Rotel Tomatoes & Green Chilies

It's a combination of the overall acidity of the dish and the length of exposure, not just the cook time but until cleanup. That's why I ask how long.
Reply With Quote
  #5  
Old 08-27-2017, 04:06 PM
ShawnE ShawnE is offline
Senior Member
 
Join Date: Mar 2015
Location: Santa Cruz mountains, CA
Posts: 153
Default Re: Rotel Tomatoes & Green Chilies

I would be less concerned about a slightly acidic dish in a well seasoned CI vessel. I regularly make tomato dishes in mine. However a high ph (basic) dish is a different matter. I wouldn't make masa from corn and pickling lime (calcium hydroxide) in my CI.
Reply With Quote
  #6  
Old 08-27-2017, 08:26 PM
JosephDurham JosephDurham is offline
Senior Member
 
Join Date: Sep 2015
Posts: 127
Default Re: Rotel Tomatoes & Green Chilies

Quote:
Originally Posted by EricC View Post
It's a combination of the overall acidity of the dish and the length of exposure, not just the cook time but until cleanup. That's why I ask how long.
I normally let it cook a few hours. Was thinking of doing it over the fire, but may just resort to hot coals to.
Reply With Quote
  #7  
Old 08-27-2017, 08:56 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Rotel Tomatoes & Green Chilies

Quote:
Originally Posted by JosephDurham View Post
I normally let it cook a few hours. Was thinking of doing it over the fire, but may just resort to hot coals to.
In my opinion it does sound like it will damage the seasoning. Will it cut all the way through to the iron, can't say. But the seasoning will suffer.

However, you're not going to get a definitive answer here, just a handful of opinions that will likely contradict to some degree.

So either play it safe or go ahead and give it a shot. You can always rebuild seasoning. If it goes through to the iron and gives the food a metallic taste, it'll just be a learning lesson. But then you'll know for sure, not just speculation, for future reference.

In my personal experience, I have gotten away with cooking tomatoes and/or wine for brief exposures. I also have had seasoning eaten away to the iron on longer cooks and it's taught me caution.
Reply With Quote
  #8  
Old 08-27-2017, 09:29 PM
Doug D. Doug D. is offline
Site Admin
 
Join Date: Mar 2012
Posts: 5,639
Default Re: Rotel Tomatoes & Green Chilies

So, it basically depends on will the seasoning on your particular pan hold up to (or react to) what you're exposing it to and for how long. I doubt you're going to eat a well-established seasoning off a pan in the time it takes to cook even a long-cooking recipe. But I don't think I'd test the theory on a pan with just a couple of oven-baked layers.
Reply With Quote
  #9  
Old 08-30-2017, 10:29 AM
CJ Lucas CJ Lucas is offline
Senior Member
 
Join Date: Jan 2016
Posts: 120
Default Re: Rotel Tomatoes & Green Chilies

Lodge makes parchment liners for DO's in 5-6 sizes.
Reply With Quote
  #10  
Old 08-31-2017, 09:58 PM
JosephDurham JosephDurham is offline
Senior Member
 
Join Date: Sep 2015
Posts: 127
Default Re: Rotel Tomatoes & Green Chilies

Thanks for the input everyone.

Btw, where is W Hilditch??? Still around I hope.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 01:24 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.