Lodge Cast Iron Dutch Oven
Will making Coq au Vin in my bare cast iron dutch oven disintegrate its seasoning?
I can’t afford those expensive Le Creuset ones so I bought a super cheap Lodge dutch oven. Since Coq au vin has wine, which is an acid, will cooking Coq au vin in seasoned cast iron for the prolonged period of time disintegrate my hard earned seasoning? Is it really worth an extra 170 bucks for a pot?
Properly seasoned cast iron should hold up for a cooking session. I have cooked up food with some of the hottest peppers, tomatoes, etc and not had trouble during cooking. If you store highly acidic foods you will give the acid time to break down the seasoning. But if that should happen the dutch oven can be reseasoned. I wash and rinse my pots in hot water. Dry them and then put a coat of shortening on them. The shortening will melt and flow into the pores of the metal. Wipe out any excess shortening and heat to 450-500 degrees. This is best done outside in a bbq grill as the grease will smoke quite a bit as it burns. Allow it to sit in the heat for a few minuteas. Check to make sure there is no pooled grease (if so wipe it away as excess grease will prevent your pot from seasoning evenly). Then allow the pot to “cook” until it stops smoking. You are actually carbonizing the shortening and leaving a carbon “nonstick” coating.
Lodge Cast Iron Cooking with Johnny Nix
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