"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-08-2005, 11:20 AM   #31
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
OK, related question. Hope someone will see this.

The pork chops were fried in my trust CI pan and then of course I deglazed and made the gravy in there. When I first tasted the gravy I thought it tasted a bit metallic. Now is that a normal flavour if you use your CI? Or is it because I deglazed with red wine which is a bit acidic and it reacted with the CI?
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-08-2005, 11:28 AM   #32
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
OK I am going to hazard a guess even though you are not sending me any gravy

I am guessing that the wine reacted with the pan. How well seasoned is the CI? If it does not have a strong seasoning then I bet that is what happened. If the seasoning is pretty strong though then having some wine in the pan for a short (I am assuming short) period of time should not have done much.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-08-2005, 11:31 AM   #33
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
AAAAAAAAAAAAAAAAAAAAA!!!! I didn't even think of messing up the seasoning!!! It should be OK though, this is my super old extremely well seasoned one. I think I am good, but I may just oil it up and toss it in the oven for good measure.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-08-2005, 11:34 AM   #34
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
If the metalic taste stayed with the gravy then it was a reaction. If the taste disapeared, my guess is it was the raw wine cooking out, and the flavors hadn't fully come together yet.

I offen use cast iron, always cook with wine (sometimes even in the recipes!) and only once had a seasoning problem related to letting the food cool in the pan rather than removing to a serving dish.
__________________
Robo410 is offline   Reply With Quote
Old 09-08-2005, 11:34 AM   #35
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
If it is an old and well seasoned then you did no damage. A well seasoned pan can stand up to a lot! a little bit of wine wont hurt it. Of course more oil never hurts a CI pan
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.