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Cookware

Non-enamelled Cast Iron for Slow-cooking with wine/tomatoes

babyraccoon | Nov 30, 201801:54 AM     5

I have a lovely induction cooker with a variable central ring. Unfortunately - that ring doesn't recognize my Staub 28cm cocotte, and when I use it on one of the peripheral rings it's really sub-optimal as it only heats the center of the pot, not the peripheral. SO! I am considering replacing it with a Lodge untreated dutch oven, as I know that material will work fine on the central ring of my induction cooker.
Does anybody have experience of using untreated (but well-seasoned) cast iron to slow cook acids like wine and tomatoes? I know it is said doing so will change the flavor of the food, but I've never tested it, and don't really fancy doing a dish only to have it ruined. Thoughts?

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