Why is acidic cooking problematic for cast iron pans but not BBQ plates?
I've recently discovered cast iron cookware and I'm a little bit in love! I have a couple of questions for experienced cast iron users.
I've done lots of reading and it looks like acidic cooking isn't great for cast iron. You can do a bit in a well seasoned pan, but too much will affect the seasoning and/or affect the flavour of the food. I confirmed this the hard way when I forgot a marinade had lemon juice in it and totally destroyed the patina I'd built up.
I do lots of acidic cooking, as I love tomatoes and lemons!
So my question is, why are cast iron BBQ plates able to handle anything, including acidic marinades and being left out in the weather. What's the difference?
Best Answer
Iron is a very reactive metal, responding to many different influences. Heat, acidity, moisture, even the oxygen content of its environs cause reactions. Barbecue plates are manufactured with enough other metals (zinc, aluminium, etc.) and via a tempering process that keeps the metal chemically stable in reactive environments. Cast iron is usually pure iron, and it just follows its nature when provided with a reactive environment.
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What is the problem with cast iron cookware?
Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.What are the disadvantages of cooking with cast iron?
Disadvantages of cast iron cookware- The handle gets hot.
- Cast iron is heavier than other cookware.
- Bare cast iron is not the best for boiling water and cooking acidic foods.
- Cast iron cookware will need re-seasoning.
- Cast iron pans take longer to heat up.
- It's stronger than kitchen tiles and toes. Ouch, don't drop it.
What should never be cooked in cast iron?
5 foods you should never cook in a cast iron skilletIs cooking with cast iron toxic?
Can cast iron cause iron toxicity? Only people with hemochromatosis are at risk of iron toxicity from cast iron cookware. Even then, the risk is low, since a new, well-seasoned cast iron pan only leaches about five milligrams of iron per cup of food. Older pans will leach less cast iron.3 Dangers Of Cast Iron #AskWardee 137
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