Good morning and Happy New Year!
I didn't see this topic on Chowhound, so if it is redundant, please forgive me.
I make rice porridge by boiling short-grain brown rice and adzuki beans, letting them simmer for an hour, then letting them sit overnight, as per Soto Zen tradition. I love to use my new 3-quart Lodge 10.25" dutch oven, but doing so stains my rice and beans black. I wash and strain them afterwards, and this removes some of the blackness, but some remains. First question: what is the black stuff? Second: is this killing me in some way? Third: is there any way I can reduce or prevent it?
Background: when I got the Lodge LCC3 (combination 3-qt. dutch oven and shallow skillet [doubles as lid]), it had chips in the preseasoning, so I decided to re-season using the self-cleaning oven method, then scrubbing with vinegar and steel wool to get it down to bare metal. I baked on 3 coats of Crisco shortening. The pans did not turn jet black as I was hoping, but sort of a very dark reddish brown. I have not cooked anything in the dutch oven other than the rice porridge, and cooking in the shallow skillet part does not turn my food black.
Does anyone have some advice for a novice in both cooking and cast iron?
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