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Old 11-29-2015, 12:47 AM
W. Hilditch W. Hilditch is offline
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Location: Talking Rock, GA
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Default Flavor Transfer

I have found that the seasoning in my CI will retain the flavors recently cooked in it. The flavors are retained in the oil and carbon and are subject to transferring to the next item cooked. Fortunately my skillets and Dutch oven retain a homogenized variety of good flavors that don’t hurt whatever is next. I have run into some people who wouldn’t think of cooking chicken soup in the DO they use for chili as it would taint the soup. They have a better nose than I.

If I sauté an onion till golden, rinse, dry and then make cornbread it doesn’t hurt the cornbread at all. May even help it. One should hesitate however before cooking an old fashion cake in a fish fryer, at least until you hit it with a spot of Dawn like Doug.

Hilditch
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  #2  
Old 11-29-2015, 12:51 AM
BenjaminO BenjaminO is offline
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Default Re: Flavor Transfer

Just a good excuse to keep more iron around. "Oh, those pans? That's the set for sweet dishes, these other ones are my savory set."
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Old 11-29-2015, 09:35 AM
CJMunnich CJMunnich is offline
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Default Re: Flavor Transfer

Quote:
Originally Posted by BenjaminO View Post
Just a good excuse to keep more iron around. "Oh, those pans? That's the set for sweet dishes, these other ones are my savory set."
I'm going to try this one in my wife. I'll let you know how it goes.
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