Pizza Casserole

[Alix]

Originally Posted by GotGarlic

Since I tend to be anemic, I actually deliberately cook recipes containing tomatoes in my cast-iron cookware, to get extra iron into the food. Never noticed an off flavor.

Its all about your own personal taste of course. I guess I must have particularly keen taste buds since it is quite an obnoxious flavour to me. Isn't it wonderful that there are so many different opinions out there and we have a place to share them all so when someone asks a question they can go through many people's experiences and decide what they want to do? David, you now know that some of us find that plain seasoned CI imparts a metallic flavour to tomato based food and yet it is not noticable to other folks. Guess you may have to try it for yourself and see which category you fall into. Good luck, and please, let us know what you did.

[GotGarlic]

Originally Posted by Alix

Its all about your own personal taste of course. I guess I must have particularly keen taste buds since it is quite an obnoxious flavour to me. Isn't it wonderful that there are so many different opinions out there and we have a place to share them all so when someone asks a question they can go through many people's experiences and decide what they want to do?

Absolutely I used to work with someone who salted her food rather heavily and other co-workers warned her practically every day that it was bad for her, but her blood pressure was normal, no health problems. I told her I had read that salt counters the bitter flavors in food and some people are more sensitive than others to bitter flavors - some like them, some don't. I think she didn't and salting heavily was one way to get rid of at least some of it. Or maybe she was a super-taster.

[Constance]

My daughter made a dish a lot like that for my birthday one year, and it was yummy! She used a pyrex casserole for hers.