JosephDurham
Member
Anyone ever use their DO to cook anything that has tomato juice in it? How did it turn out? Wanting to know about cooking my chili in it, that's why I ask.
Thanks,
Joseph
Thanks,
Joseph
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Tomato based
- Thread starter JosephDurham
- Start date
W. Hilditch
Active member
Dan Farmer
Member
I still want to read the "it depends" link, but yes... years ago. Spaghetti sauce, sloppy Joes, etc. Yuk!! I suppose it might increase your nutritional iron (not sure if that form is good for you or not) but you will taste it, particularly if you use a lid that will be constantly dripping condensation back into your food.
W. Hilditch
Active member
OK, lets look at the taste factor. It depends.
If you have no seasoning or one layer of Crisco for seasoning in your DO and cook an acidic food for hours it will taste like shXX ........cast iron.
My DO which has years of cooking bacon, hamburgers, steaks, stir fry and browning beef for stews, chili, etc. has enough seasoning between the CI and the acidic food that there is no CI flavor transfer. Thus I can make spaghetti sauce, chili, or wine soup for hours without hurting the flavor.
What you can cook, how long you can cook it and when it will start to pick up the CI flavor DEPENDS upon the quality/thickness of your seasoning and the acidity of what you are cooking.
Cooking acidic foods will diminish the quality of the seasoning (read eat), so it needs to be rebuilt before the next round or it will eventually go away.
Hilditch
If you have no seasoning or one layer of Crisco for seasoning in your DO and cook an acidic food for hours it will taste like shXX ........cast iron.
My DO which has years of cooking bacon, hamburgers, steaks, stir fry and browning beef for stews, chili, etc. has enough seasoning between the CI and the acidic food that there is no CI flavor transfer. Thus I can make spaghetti sauce, chili, or wine soup for hours without hurting the flavor.
What you can cook, how long you can cook it and when it will start to pick up the CI flavor DEPENDS upon the quality/thickness of your seasoning and the acidity of what you are cooking.
Cooking acidic foods will diminish the quality of the seasoning (read eat), so it needs to be rebuilt before the next round or it will eventually go away.
Hilditch
JosephDurham
Member
Thanks everyone
W. Hilditch
Active member
Your welcome from everyone. BTW my chili starts with browning 2 lbs. of ground beef in the DO so when the tomatoes and onions are added the acidity is not that bad, leaning toward the non-acidic side.
Once upon a time I sautéed four huge onions till golden as a start to a recipe in the DO and it stripped the seasoning off as good as lye.
So it DEPENDS on your recipe for chili too. Play and learn.
Hilditch
Once upon a time I sautéed four huge onions till golden as a start to a recipe in the DO and it stripped the seasoning off as good as lye.
So it DEPENDS on your recipe for chili too. Play and learn.
Hilditch