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Bonnie Scott

Active member
Are Chili's too acidic for cast iron? I have been craving this and want to try making it at home. I'd like to use my #12 skillet but don't want to take a chance of stripping my seasoning layer. Should I go with the stainless steel skillet instead?

 

Jeffrey R.

Active member
Knowing what some chilis do to your mouth and what else, I would go with the Stainless Steel skillet.

A little side note. So being tied down with this Covid 19 no travel last winter and not knowing when it would end I ordered and grew 23 different peppers. So yes I know a little about chilis. Heck I was probably the only one to grow Sandia Chilis in the cold north. Boy are they good.
 

Bonnie Scott

Active member
You would think being in Arizona I would know more about Chili's. I think I will use the stainless steel. I saw another recipe that called for a can of chipotle in adobo sauce, that has vinegar in it so even more acidic. I can't recall which dish I first made that leached all the seasoning into the food but it ended up in the trash. I think all these new restrictions have forced me to become a better cook. Maybe this spring I will plant some more chilies. It's been a couple years since I have grown them.

Side note: I'm after that fifth trophy. LOL
 

Jeffrey R.

Active member
At the prices of shrimp, yes I would go the SS rout. unless you like feeding the trash.

Maybe you should grow some Carolina Reapers. I heard that they are HOT, as for myself I sold them.

Skip the fifth trophy, when do we get paid?
 
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