Perfectly fine or tragically misguided cookware question
October 15, 2010 4:12 PM Subscribe
How seriously should I worry about cooking acids in a cast iron pan?
posted by A Terrible Llama to food & drink (16 answers total) 4 users marked this as a favorite
I know the standard advise is 'don't' but I'm not sure if that means 'don't boil a quart of vinegar in there' or 'don't add a cup of wine to the osso buco'.
I have a cast iron dutch oven I want to cook osso buco in, but I'm wary of adding the required cup of wine if it's going to create an off taste or turn everything green.
How big a deal is this? I've added small amounts of wine to cast iron pans to create a quick pan sauce, but the osso buco requires some simmer time.
Do I have to go out and buy an enameled dutch oven? What if I just cooked it in a regular large soup pot?
But I really do want to know about the acid/cast iron thing. It seems like I see cast iron dutch ovens recommended pretty regularly, but all I do with mine is bake bread because I don't know anything else (other than fried chicken) to cook in it that doesn't require wine or tomatoes or some other acid.
To be clear, it's a non-enameled cast iron pan from Lodge.