Urgent!! - Is it OK to make tomato sauce in Staub pot?
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?
Thanks for the info, everyone.
I guess I had mistaken about the interior being un-enameled even though I've wondered why it didn't look like the interior of my bare cast iron skillet.
I'm a newbie when it comes to cast iron cooking and should have looked on Staub's website before bugging you...
Wasn't bugging at all! Its a message board, no one has to respond if they don't wish to!
I had exactly the same confusion with the Staub pots when I got my first one. They're great though, I bet you come to love the thing. Its even dishwasher safe if it doesn't have a wooden handle.
I made a fantastic (if I do say so myself) tomato sauce just this morning in my Staub. I'm new to cast iron, and I'm infatuated. I've found that long simmering tomato sauces occasionally pick up an off taste even in good stainless pots. You won't have this problem in enameled cast iron.
One can cook a tomato (or other acidic sauce) in a bare cast iron pan, but it may well take on a darker color and perhaps an off, metallic taste. It will also negatively affect the seasoning of the pan, though it may not "ruin" the seasoning.
No absolutes, certainly, but fairly good generalities.