Help me with your wisdom, please!
I'm preparing to make a creole sauce for a dinner party today and realized that the only pot I have large enough to make the required portion is my Staub dutch oven.
I recall that we're not suppose to cook acidic foods, like tomato sauce, in cast iron. Is this true?
The Staub pot I have has a dark, matte interior that is NOT enameled. What would happen if I make the tomato-based creole sauce in this pot? Will it damage the pot or affect the flavour of the sauce?
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