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Elizabeth
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| Posted: March 02 2009 at 11:50am | IP Logged
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I made Pasta Fagiole last night in my fairly new cast iron dutch oven. It really does have a metallic taste. It looks fairly well seasoned and it's coming clean easily when I wash. Ideas?
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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JodieLyn
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| Posted: March 02 2009 at 12:48pm | IP Logged
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hmmm I know acidic things pull out more iron than other things would.. not sure.. I know I can make speghetti sauce in my cast iron without infusing a metallic flavor.. but I also don't simmer it for a real long time.
I just don't know.
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trish
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| Posted: March 02 2009 at 12:51pm | IP Logged
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Maybe a reaction from tomato sauce? Are there tomatoes in that dish? I have an ancient cast iron frying pan (chicken fryer actually) that I can cook my spaghetti sauce in that doesn't taste metallic.
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Sarah
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| Posted: March 02 2009 at 1:16pm | IP Logged
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In my experience there are three reasons for a metallic flavor-
1- brand new
2- highly acidic foods
3- not seasoned properly
It sounds like yours is well-seasoned. I still cook spaghetti sauce all the time in mine that are like 8 years old and I get no metallic flavor. So my guess is that its because its brand new. Hang in there, I bet you'll grow to love it!
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Sarah
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| Posted: March 02 2009 at 1:18pm | IP Logged
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Wait, now I'm reading you said "fairly new." I still think that's it. 
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SusanJ
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| Posted: March 03 2009 at 1:27pm | IP Logged
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Tomatoes will leach the iron out of the pot. If you simmer a long time I'd use a different pot for awhile.
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marihalojen
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| Posted: March 03 2009 at 4:21pm | IP Logged
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Unless you're low on Iron, Susan. I was told to simmer tomato sauces (spaghetti and chili, for instance) in cast iron to increase my Iron intake when I was super low.
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SusanJ
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| Posted: March 03 2009 at 6:06pm | IP Logged
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I was also told during my first pregnancy to cook in cast iron to increase my iron but my midwife said that any cooking will leach some iron into the food. Can't you OD on iron? I'd worry if I was leaching enough to taste the iron. Does anyone know if getting too much iron this way is a problem?
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molly
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| Posted: March 03 2009 at 9:57pm | IP Logged
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I will go with it is a "fairly new" pot Elizabeth. I make this and my CI is old, no weird taste.
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Lara Sauer
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| Posted: March 04 2009 at 8:37pm | IP Logged
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I would re-season your pan. Rub it with olive oil and re-bake it.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Iron taste in cast iron cookware?
