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Old 10-14-2016, 08:58 AM
Doug D. Doug D. is offline
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Join Date: Mar 2012
Posts: 6,209
Default Re: Braised short ribs

The effect of acidic ingredients much depends on how well-established your seasoning. Not so well risks both compromising the seasoning and iron leaching into the food which can affect the taste and color. If you like spinach, don't cook it in your new cast iron pan, or you'll see what I mean. The longer the cook time and the wetter the food increases the chances of both. A well-seasoned skillet can easily stand up to a deglazing with wine or a quickly cooked sauce with tomato, but you will still find the surface appearance of the seasoning left dull and flat looking. It takes a very well-seasoned DO to stand up to long-cooking acidic food.
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