Food

A place to share what you're cooking and eating on Farcaster.

AMA about cast iron and carbon steel pans

I'm a magic 8 ball of pithy sayings

/mtg

Do you have a rule of thumb for acid x time in CS? I never do strong acid (like tomato sauce) and I never leave anything even mildly acidic simmering for a long time. Can I get away with more?

I'm a bit more conservative when it comes to acid - I generally don't put anything acidic in the pan other than some protein that was in a marinade but has been pat dry before frying

The conventional wisdom is that a well seasoned pan can take some quick acid but I'd say simmering isn't great, even for non-acids