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Cast Iron Tomatoes

tomato/cast iron question


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tomato/cast iron question

Redbone | Jan 25, 2003 10:24 AM

So I have a beautiful cast-iron dutch oven but have always been very cautious about putting tomatoes/wine in it because of the reactivity issue. Then my veg. sisiter-in-law came to visit and made lovely French lentils with tomatoes AND wine in it and it tasted fine. What's the rule? I'd like to use it tonight for a Greek lamb stew that contains a cup of tomato pulp. Thanks!

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