03-15-2023, 07:01 PM
And it also goes without saying that you don't just straight up boil water in cast iron.
Gotta use stainless steel or anything else for boiling water.
Boiling water in cast iron will eat away at the seasoning, loosen it up and make it come off.
Also advised to avoid cooking anything too acidic in new cast iron.
Tomato sauce etc., no go.
Even on well seasoned cast iron, I'd kinda not really wanna cook that kinda stuff in it.
That said, hardcore cast iron lovers, like intense cowboy, horsewranglin' men are all about cooking whatever the fuck you want in it and abusing the shit out of it.
For the casual cast iron user, or even someone who cooks with it regularly over the course of years, I think the preferred thing is just to avoid cooking anything too acidic.
Apparently tomatoes are bad for my blood type anyways, so I have no interest in cooking with them in the future anyways.
I gotta say though...
I am gonna be making pizza in my cast iron at some point.
In an application like that, where the tomato sauce is gonna be sitting on top of the dough, it's really not all that harmful to the seasoning.
There are plenty of ways to cook a pizza without using any tomato sauce anyways though, what we're talking about here is just basically flatbread (my choice is baking powder in place of yeast) with delicious stuff smeared on it.
I think the key to cooking any good pizza all the way through to an acceptable degree is just to keep toppings minimal.
I'm more of a margherita kinda gal, no reason to go nuts with the toppings, and no reason to be restricted to only tomato sauce.
Gotta use stainless steel or anything else for boiling water.
Boiling water in cast iron will eat away at the seasoning, loosen it up and make it come off.
Also advised to avoid cooking anything too acidic in new cast iron.
Tomato sauce etc., no go.
Even on well seasoned cast iron, I'd kinda not really wanna cook that kinda stuff in it.
That said, hardcore cast iron lovers, like intense cowboy, horsewranglin' men are all about cooking whatever the fuck you want in it and abusing the shit out of it.
For the casual cast iron user, or even someone who cooks with it regularly over the course of years, I think the preferred thing is just to avoid cooking anything too acidic.
Apparently tomatoes are bad for my blood type anyways, so I have no interest in cooking with them in the future anyways.
I gotta say though...
I am gonna be making pizza in my cast iron at some point.
In an application like that, where the tomato sauce is gonna be sitting on top of the dough, it's really not all that harmful to the seasoning.
There are plenty of ways to cook a pizza without using any tomato sauce anyways though, what we're talking about here is just basically flatbread (my choice is baking powder in place of yeast) with delicious stuff smeared on it.
I think the key to cooking any good pizza all the way through to an acceptable degree is just to keep toppings minimal.
I'm more of a margherita kinda gal, no reason to go nuts with the toppings, and no reason to be restricted to only tomato sauce.
