/ck/ - Food & Cooking

[cast iron coq au vin No.4728055]

Soon I will make coq au vin.
I have a cast iron Dutch oven by Lodge but not an enamel one.
Am I fine doing this with the ordinary cast iron pot when most of the recipes specify enamel? I am looking for the actual reason why enamel is necessary.
If it isn't an actual safety/damage thing, I'm not worried.

[cast iron coq au vin No.4728070]

[cast iron coq au vin No.4728078]

What I'm gathering is at worst I would just need to re-season the pot by deliberately cooking a thin layer of shortening, letting it rest, and wiping away excess.

[Anonymous No.4728089]

>>4728055
it's going to taste like iron due to the acidity in the wine

[Anonymous No.4728105]

>>4728070
H-hey, is she Suiseiseki? Who's the guy next to her?

[Anonymous No.4730433]

>>4728055
>Am I fine doing this with the ordinary cast iron pot when most of the recipes specify enamel? I am looking for the actual reason why enamel is necessary.
>I have a cast iron Dutch oven by Lodge
How well is it seasoned? That's the key question here.

If your seasoning is really established, a solid layer in fact, you can get away with this (I simmer tomato sauces in my cast iron skillet regularly). If the seasoning isn't done well enough you may get a metallic taint to the sauce from the acid penetrating through the thin seasoning layer to react with the iron beneath.

[Anonymous No.4730438]

>>4728105
Adam from Deus Ex.