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Old 08-15-2005, 02:11 PM   #11
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Cooking anything really acidic in cast iron, even seasoned cast iron, is not a good idea. Uncoated cast iron is not nonreactive and will leach iron into your food, discoloring it and leaving that weird iron taste in it.

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Old 08-15-2005, 06:42 PM   #12
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Um, did I miss where it said CI? Or are dutch ovens just assumed to be cast iron? Just wondering, mine is actually glass so I am a bit befuddled.

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Old 08-15-2005, 07:57 PM   #13
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A TRUE Dutch Oven is cast iron - it has 3 short legs on the bottom and a flat lid with a lip so the coals don't slide off the top. The term, in modern usage, has been basterdized to mean just about any pot with a lid that has a large diameter, short sides, and 5-8 quarts in size.

The enameled cast iron pots make by Le Cruset are "technically" French Ovens.

From my experiences growing up cooking in properly seasoned cast iron .... it is not reactive and you don't get any "funky" metalic taste when making something even as acidic as chili. The seasoning is a layer of polamorized oil which provides a non-reactive barrier between the metal and the food, similar to the enamel layer on top of the cast iron in Le Cruset. The thing is to not store it in cast iron.
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Old 08-15-2005, 08:12 PM   #14
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Polamerized? Oh, My!

ANd you're right, the really, really well seasoned cast irons don't react with anything - DH even threw one in the dishwasher; it was a little dry, but rubbed it with new oil and it was fine.

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