Hi all -
Getting ready to cook a pork shoulder in my enamel coated dutch oven. I have seen some suggestions to cover the pot with tin foil and then put the lid on. My question is about how tin foil reacts with cast iron...as I know it does. On the rim of the dutch oven, there is some cast iron that's exposed. Given the fact that this 8 lb. piece of meat will likely be cooking for 12 or so hours, do I need to worry about corrosion? I do know I can just do without the foil, but curious minds like mine want to know : )
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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