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5sdad Offline OP
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I found this on another site. It lists three things that should not be cooked in cast iron.

1. Highly acidic foods such as tomatoes and lemons. The reasoning is that they can break down the coating and leave foods tasting metallic.

2. Super fragrant foods such as fishier fish, heavy garlic, and strong cheeses. These can leave lingering odors in the pan.

3. Eggs - eggs cooked in cast iron absorb too much of the seasonings and wind up as a brown, stuck-on mess in the bottom of the pan.

I am sure that this will generate enough spittle-spewing rage to ensure that if a contract has not already been put out on the author, it will be following this post.


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Heresy or hearsay? Could go either way.


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BS, MS, PHD


I am..........disturbed.

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5sdad Offline OP
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Originally Posted by CharlieFoxtrot
Heresy or hearsay? Could go either way.

I figured it would be the first.


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Cast iron skillet is the only thing to use to cook breakfast.


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My grandma is turning over in her grave! 🤣
Cooking without cast iron has to be sacrilegious! 😈

Our wood stove has a flat top. We cook on it occasionally during the winter.

If there is a downside to cast iron, it's weight! As I age, I'm seeing lighter weight cooking utensils in our future! 😉

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Yosemite Sam, to Bug Bunny, "Ya, thems fightin words." laugh


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I'll make some popcorn in cast. laugh


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Want a real scandal? we use an aluminum Dutch oven in Wabigoon.


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Campfire Oracle
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Originally Posted by 5sdad
I found this on another site. It lists three things that should not be cooked in cast iron.

1. Highly acidic foods such as tomatoes and lemons. The reasoning is that they can break down the coating and leave foods tasting metallic.

2. Super fragrant foods such as fishier fish, heavy garlic, and strong cheeses. These can leave lingering odors in the pan.

3. Eggs - eggs cooked in cast iron absorb too much of the seasonings and wind up as a brown, stuck-on mess in the bottom of the pan.

I am sure that this will generate enough spittle-spewing rage to ensure that if a contract has not already been put out on the author, it will be following this post.

Harrumph.


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Eggs don’t stick in my cast iron pan. YMMV.

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My eggs are turning out fine.

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I'm told the body gets iron from the cast skillets.


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In a pinch, you can fry bacon, an' eggs with an iron skillet, and a oxy acetylene torch.


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I somewhat understand the acidic tomato or citrus thing, but eggs from a free roamin chicken fried in a cast skillet that just fried "country" ham just might be the best fried egg that there ever was.

Grease from frying cured aged ham in cast is the place, bar none, to fry eggs.

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I've made a lot of chili in cast iron.


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Sometime I wonder if those 2nd hand ones on Fleabay used to be used for melting lead for sinkers and slugs.

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5sdad: Keep your hands and stupid ideas away from MY frying pans!
Sheesh.
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Good thing our ancestors didn't know any better.


They would have starved to death.


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Campfire 'Bwana
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We have two cast iron pans on the (electric)stove.

One is for bacon and one is for eggs.


Sometimes I try to cook eggs in the bacon pan(like grandma) but they always stick and end up too greasy.

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