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Author Topic: Heavy Metal: the Science of Cast Iron Cooking  (Read 6652 times)
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« Reply #15: February 19, 2010, 02:03:59 pm »

I wonder if it has something to do with how your friend's cast iron is seasoned?  Maybe they use a fat that you find offensive?

The only other thing I could imagine is that you are tasting the micro-amounts of iron released by the pan.  Does it have a metallic blood taste?


They don't season it anymore that I know of. I don't know about a blood taste. Next time I eat out of it I'll have to pay more attention! I guess it does taste kind of metal-y. Maybe that's it?

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« Reply #16: February 19, 2010, 08:40:56 pm »

Since I know a lot of us have and use cast iron, I thought this blog post from the French Culinary Institute's blog would be of interest.
Oh, that was grand!  It helped me to resolve a few things that seemed inconsistent between "popular wisdom" about cast iron and my personal experience.

Also, I was fascinated by the kitchen-chemistry geeking in the comment thread - I enjoy reading/hearing people geek out even when it's not one of my particular areas of interest (my ultrasound was done by an advanced trainee supervised by a mentor, and it tickled me pink to hear them discussing the finer details of how to get the best pics), and doubly so when it is one of my areas of interest, as in this case.  It doesn't occur to most people that the majority of what goes on in a kitchen is chemistry or physics, but it is.


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« Reply #17: February 19, 2010, 08:46:28 pm »

It doesn't occur to most people that the majority of what goes on in a kitchen is chemistry or physics, but it is.

If Alton Brown's popularity is anything to go by, this may be slowly changing.

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