Cast iron pots

[jchief]

LOL.

[eman]

Originally Posted by simplepeddler

dudes, i have one so old.........been cooked in so long..........all you do is add water and a jambalaya appears two hour later.........

wanna buy some magic beans for that pot ???

[SULPHITE]

resurecting an old thread:

Question: Are you seasoning your pot for taste? or for non-sticking?

Also finding a non-import cast iron is tough...bayou classic, cajun classic, and others all come from china which could be made of who knows what...

[Riceland]

seasoning mainly for keeping pot from rusting but it does add some flavor and helps with the non stick. Best way to achieve the non stick is lots of use (scraping repeatedly with metal spooons), which gets the cooking surface worn down and smooth. Newer pots are rough which can cause the food to stick.

[keakar]

I would add this, the way to choose between two pots you are having trouble deciding about is to look at the weight of them if its listed or just feel them, the thickness of the iron varies between brands and weight is a big key in telling you about the quality of that pot so the heavier pot will almost always be stronger.

also, this has nothing to do with cooking in them but, something I learned long ago about iron pots is don't leave your food in the pot overnight after cooking or the food gets a slight iron taste to it so if you save leftovers move it to a different container and if you have grease you are saving its worth the trouble to pour in into a container and not leave it in the pot. many people don't notice the iron taste you get from things sitting in the pot too long but it does happen. iron pots cant be beat for cooking food but they shouldn't be used to store food in after its cooked.

[Cappy]

Also it aint good for da pot specially tomato based stuff like courtbullion or sause picant. the acid will take out the curing.