General Discussion

Cast Iron

Acidic Foods vs Cast-iron Pans


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 4

Acidic Foods vs Cast-iron Pans

lacerda | Oct 28, 1999 08:41 PM

After reading the thread on how to properly season and clean a cast-iron pan, I was reminded of another problem associated with them: acidic foods.

I read somewhere that you should never cook acidic foods -- such as wine, vinegar or tomato-based sauces -- in cast-iron pans because of the following reasons:

* acids will corrode the cast-iron and/or the seasoning

* corrosion will impart a, well, metallic taste to the food

Is this true? Has anyone ever experienced these problems before? Has anyone ever cooked a "boeuf a la bourguignone" or "ossobucco a milanesa" in a cast-iron pan?

If the pan is REALLY well-seasoned, will it still happen?


Want to stay up to date with this post?

Recommended From Chowhound