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Grilled Marinara Sauce Recipe question...

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  • micbeane19
    Club Member
    • Dec 2017
    • 15
    • Silver Spring, MD

    Grilled Marinara Sauce Recipe question...

    From: https://amazingribs.com/tested-recip...a-sauce-recipe

    In step 5 it states, "In a 2 quart pot or large frying pan"...

    My question, the only thing I have on hand (for when I try this recipe), is a 5 quart cast iron dutch oven, will this be an issue? I have heard tales of cast iron and tomatoes not being the best of friends.
  • RonB
    Club Member
    • Apr 2016
    • 11860
    • Near Richmond VA
    • Weber Performer Deluxe
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    #2
    Cooking tomato sauce for long periods might affect the seasoning on CI. I don't think I would do it, but there are others here with more knowledge on CI than I. They will be along shortly. Oh Spinaker !

    Comment

    • micbeane19
      Club Member
      • Dec 2017
      • 15
      • Silver Spring, MD

      #3
      Using cast iron for this recipe was a "lean towards no" for me. So, follow up question, what type of vessel should I use?

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1887
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330
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        #4
        Enameled cast iron would be fine.

        Seasoned cast iron might give a metallic flavor to the sauce, and possibly leach off your seasoning of the pot. If it is not seasoned, it will give you a very pronounced metallic flavor.

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2307
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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          #5
          I use my CI for tomato based cooks like shakshuka and beef bolognese all of the time with no problems or off flavors. Just like Mom and Grandma before me. I clean them with the dreaded soap and hot water (I will even scrub with, gasp, Scotchbrite if needed), immediately dry, then re-season on the stovetop with a high smoke point oil. Like all of my other tools, I maintain, sharpen, and don't misuse or abuse them, but to me they are still just tools.
          Last edited by CaptainMike; June 12th, 2019, 10:13 AM.

          Comment

          • mountainsmoker
            Club Member
            • Jun 2019
            • 1714
            • Bryson City, NC

            #6
            I am with CaptainMike Heck SS wasn't even invented until the early 2000's me think's and it was expensive then. I remember many a time my granny pulling out her CI pot doing an extra seasoning run and making tomato sauce in it.

            Comment

            • JeffJ
              Charter Member
              • Feb 2015
              • 2389
              • Michigan
              • Jeff

              #7
              I've cooked tomato-based dishes in my cast iron pots and skillet without any noticeable problem. Just transfer it to something else after it's done cooking and you should be fine if your pot is properly seasoned. If you have an enamel dutch oven you shouldn't have any problems at all.

              Comment


              • CaptainMike
                CaptainMike commented
                Editing a comment
                That's a great point, pretty much any food will take on an iron taste if stored in CI.
            • micbeane19
              Club Member
              • Dec 2017
              • 15
              • Silver Spring, MD

              #8
              This is perfect advice, and a useful discussion. Thank you to all who offered guidance. I have a fairly well season CI 5 GT dutch over. I will go ahead and ensure a better season on it. Once the food has completed the cook in the CI, I will xfer over to a more favorable storage environment. I am pretty excited to try this recipe. Man, I flipping love this forum. Money well spent. Thanks, gang.

              Comment

              • micbeane19
                Club Member
                • Dec 2017
                • 15
                • Silver Spring, MD

                #9
                Follow up question: I though Enameled cast iron was a definite no-no on the grill. Please note: I always, always reserve the right to be wrong.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 6910
                  • Republic of Texallence

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                  #10
                  Enameled CI is good to 500* in an oven environment so as long as you don't exceed that you’re fine. The problem you run into is the soot buildup which can be difficult to get off. Enameled cookware has been used in chuck wagon cooking for a long time. Ever notice that big pot of coffee that cooky always seems to have hot and ready?

                  Comment


                  • JeffJ
                    JeffJ commented
                    Editing a comment
                    Yep. My enamel Dutch oven is white and the soot is very difficult to fully wipe off.
                    Last edited by JeffJ; June 16th, 2019, 02:50 PM.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    It's been a couple lifetimes since I've been on a chuck wagon. Obviously, mileage varies.

                  • Troutman
                    Troutman commented
                    Editing a comment
                    I was referring to the old cowboy movies, chuck wagoning isn’t exactly a team sport these days
                • Troutman
                  Club Member
                  • Aug 2017
                  • 6910
                  • Republic of Texallence

                  • OUTDOOR COOKERS
                    22" Weber Kettle - Red Premium Limited Edition
                    6 Burner Weber Summit Gasser
                    22" and 18" Weber WSM Smoker
                    18” Jumbo Joe
                    36" double door Lyfe Tyme offset stick burner (SOLD !)
                    Pitts & Spitts Pellet Pro 2436
                    BBQ ACCESSORIES
                    Classic Thermopen
                    Thermoworks SMOKE
                    Fireboard Pro with Pit Viper fan
                    Grill Grates
                    SNS for the 22" Weber kettle
                    A-MAZE-N Smoker 12" Tube & Tray
                    Weber stainless veggie basket
                    Weber stainless fish basket
                    Weber stainless rib rack
                    Phat Mat cooking mats
                    Barbestar BBQ Cooking Gloves
                    WOOD & PELLET PREFERENCES
                    For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                    For Chicken & other fowl = competition blend, cherry/oak/hickory
                    For Turkey = 100% hickory or competition blend
                    For Pork Shoulder = mesquite, oak or hickory
                    For Pork Chops or Ribs = 100% applewood
                    SOUS VIDE
                    Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                    INDOOR COOKWARE
                    Generic Calphalon non-stick cookware set of pots and pans
                    12" & 14" All-Clad Stainless skillets
                    Cast Iron 12" skillet by Victoria
                    La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                    La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                    Old Revere Wear Copper & Stainless Pots (handed down)

                    JA Henckels 15 piece Stainless Knife Set
                    Victorinox 12" Fibrox Pro Slicing Knive
                    Victorinox 6" Curved Boning Knife
                    Set of Dalstrong Japanese Steak Knives

                  #11
                  Also meant to say that I’d go with Lodge or regular CI if you choose outdoors as your prime cooking environment.

                  Comment

                  • micbeane19
                    Club Member
                    • Dec 2017
                    • 15
                    • Silver Spring, MD

                    #12
                    I need to spend more time here. You all are flipping awesome.

                    Comment

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