Acidic foods in your cast-iron Skillet.

Avoid Cooking Acidic foods in your cast-iron skillet.

These are two reasons why you should not cook acidic foods in your cast iron skillet.

(1). The acid loosens trace amounts of molecules from the metal that can leech into your food.  whiwill impart a metallic flavor. Now your food will be safe to consume but it will give it a nasty flavor.

(2). Acid can cause the seasoning on a cast-iron pan to break down. Which will make the  make the skillet nonstick.

Now here is some good news for you. America’s Test Kitchen reported that after tasting tomato sauce at a fifteen minuet intervals while it stewed in a cast-iron skillet the metallic flavor only started to come out after about 30 minuets of cooking.

So now all of you hillbilly cooks do not cooks acidic foods like tomatoes for over a few minutes And do not let any acidic food set in your skillet after it is cook.

Now this goes out to all of my relatives who are awesome hillbilly  cooks. If you want to cook your favorite recipe of sweet and sour beans. do not use a cast iron skillet instead use your enamel-lined Dutch oven

10″ Cast Iron Deluxe Dutch Oven

Dutch Oven Lid Lifter 22″