Roast veg in foil lined cast iron

[skilletlicker]

Don't remember seeing this before.
Stovetop vegetable roasting without oil (charring, blackening) in cast iron is so hard to clean and restore the pan's seasoning that I've long since given it up. I really like the simple technique at 6:20 in the video.
https://www.youtube.com/watch?v=zXI806AanOI

 

[taxlady]

That makes sense, to put foil to protect the cast iron.

 

[karadekoolaid]

Thére´s a technique in Mexican cuisine called "tatemado".This is an ancient technique,when lard or oil was not available, and is basically "grilling" the food item, with no oil, until it is partially cooked, on a "comal" ( which is basically a hot plate)
I think that´s what was happening in the video. Last time I was in CDMX, I had a dish which was "tatemado". OMG

 

[pepperhead212]

I've seen that suggestion for lining pans with foil in many of Bayless's recipes - works esp. well with sliced onions, and toasting tomatoes and tomatillos, which tend to break open some. I have an old Calphalon skillet I use almost exclusively for toasting chiles and garlic cloves for Mexican, and line it for the messy things.

I like that molcajete she used - looks almost exactly like mine!