+
General Discussion

Acidic Foods vs Cast-iron Pans

lacerda | Oct 28, 199908:41 PM     4

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?

Thanks

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook
Explainers

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...

13 Pro Crock-Pot Tips to Get the Most Out of Your Slow Cooker
Slow Cooker Sunday

13 Pro Crock-Pot Tips to Get the Most Out of Your Slow Cooker

by Amy Sowder | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.