My food turns up darker if cooked in cast iron

[Srinath Seshadri]

I was trying to make turmeric rice and I ended up with dark dark brown albeit perfectly cooked and spiced and literally spot on rice. Is that a side effect of cast iron ? One of these days I need to run the same recipe on stainlessteel or non stick or glass. But anyone else get more dark on cast iron than stainless/glass ??

 

[Doug D.]

This will also happen when spinach, high in oxalic acid (oxalates), is cooked in cast iron. Apparently, turmeric also contains oxalates.

 

[Scott J.]

I had the same problem with Corned Beef and Cabbage for St. Patrick's Day cooked in my Lodge DO a few years ago. The cabbage was dark and tasted slightly metallic so I assumed the seasoning was compromised. I bought a Le Creuset DO which solved that problem. I also bought some non-metalic utensils to protect that expensive enamel.

 

[Srinath Seshadri]

Didn't use spinach, but used turmeric. Ok good to know. I might be used to the metallic taste by now, cos all I've eaten was cooked on cast iron for the better part of a year. And 100% of the last 6 months. Except 1 meal which was a tomato based sauce, thought the acidic tomato may etch the cast iron.