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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

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