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The corn oil has worked brilliantly. No more caked food on pans, even after making a big, gooey, cheesy omelette for the SO. In that case, I did need to add a bit of water to the pan to brush out the remnants of cheese after scraping... amazingly, a fast swishing of water with a bit of brush scraping & the pan still gleamed with the corn oil I'd rubbed in earlier. The texture of this oil is so much better than any other I'd used... it coats perfectly.
Haven't cooked in the Dutch oven yet, but I'll be making a roast after the weekend & I'm sure the results will be the same. Once again, thank you very much!
The corn oil has worked brilliantly. No more caked food on pans, even after making a big, gooey, cheesy omelette for the SO. In that case, I did need to add a bit of water to the pan to brush out the remnants of cheese after scraping... amazingly, a fast swishing of water with a bit of brush scraping & the pan still gleamed with the corn oil I'd rubbed in earlier. The texture of this oil is so much better than any other I'd used... it coats perfectly.
It's sometimes hard to explain why one thing works so much better than another, but there can be huge differences in the way seemingly similar ingredients work.
Specifically, to anyone who cooks only with olive oil... it will make your cast iron pan gummy if you try to "season" the pan with it. Do yourself a favor and buy a small bottle of corn oil to use for seasoning your pan.
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Haven't cooked in the Dutch oven yet, but I'll be making a roast after the weekend & I'm sure the results will be the same. Once again, thank you very much!
You are very welcome. I'm always glad to help when I can.
Specifically, to anyone who cooks only with olive oil... it will make your cast iron pan gummy if you try to "season" the pan with it. Do yourself a favor and buy a small bottle of corn oil to use for seasoning your pan.
Oh, yes, I'll definitely get use from this bottle of corn oil. I've been seasoning regularly & it's so easy I'm now mad I've been using shortening or that horrid smelling lard for 2-yrs now... it's what mum & grandmum used, so it's just a habit.
I also just coated my Sasquatch-sized, wooden cutting board last night... it was a gift & apparently people think I cook for 30 at a time. Took 6 capsful of corn oil... then I ran over the wooden spoons with the saturated paper towel... so all is cured, seasoned & cleaned in the Patanjali household.
By the way, I just purchased 2 used books by Michael Ruhlman... 'Ratios' & '20 Techniques 100 Recipes'. The ratios book, in particular, looks like it would be helpful in any kitchen.
Oh, yes, I'll definitely get use from this bottle of corn oil. I've been seasoning regularly & it's so easy I'm now mad I've been using shortening or that horrid smelling lard for 2-yrs now... it's what mum & grandmum used, so it's just a habit.
Yeah, but now you've got it figured out, and that's what counts.
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I also just coated my Sasquatch-sized, wooden cutting board last night... it was a gift & apparently people think I cook for 30 at a time. Took 6 capsful of corn oil... then I ran over the wooden spoons with the saturated paper towel... so all is cured, seasoned & cleaned in the Patanjali household.
Wellllllll... I suggest a different oil for that purpose.
I use mineral oil on wooden cutting board, salad bowls, etc. It's tasteless, odorless, repels water, doesn't support bacterial growth or mold, and best of all, it won't ever turn rancid (oxidize and get smelly) like organic oils do. Manufacturers of cutting boards all recommend it.
I use mineral oil on wooden cutting board, salad bowls, etc. It's tasteless, odorless, repels water, doesn't support bacterial growth or mold, and best of all, it won't ever turn rancid (oxidize and get smelly) like organic oils do. Manufacturers of cutting boards all recommend it.
I had no idea. Perfect. Thank you again, OD! I do have mineral oil (which I purchased for another purpose (read about covering counter tops in min oil to avoid streaking... yikes & yuck!), but it didn't work out, so there the bottle sits)... I love being able to save a few $. Great info. I appreciate it very much!
I purchased a Staub, cast iron, enamel Dutch oven. It came preseasoned. I rinsed, swiped, coated with oil, set in the oven, per suggestion in paperwork, even though preseasoned.
I slow cooker a roast, little water with spices.
It had a metallic taste. Forty minutes later I was terribly ill. Thought I was going to lose my dinner. I was ill for 12 hours.
I am inclined to believe it was the water transferring the metal taste to the roast.
So I spent nearly 400. For a pan that made me ill. I will never use it again.
I purchased a Staub, cast iron, enamel Dutch oven. It came preseasoned. I rinsed, swiped, coated with oil, set in the oven, per suggestion in paperwork, even though preseasoned.
I slow cooker a roast, little water with spices.
It had a metallic taste. Forty minutes later I was terribly ill. Thought I was going to lose my dinner. I was ill for 12 hours.
I am inclined to believe it was the water transferring the metal taste to the roast.
So I spent nearly 400. For a pan that made me ill. I will never use it again.
The Staub French oven has a black matte enameled interior, so the cast iron doesn't come in contact with your food.
I think for pot roasts that you like to slow cook, you might want a different pot. You could try an enamel over iron, for instance. They can be had at several price points. Or you could try using a slow cooker for your roast. You can use regular iron for everything else.
I too run anemic. I take a couple of iron pills every day now. It has made a big improvement. If you, like me, tend to lack iron, you almost have to take a supplement to get your level very high. At least that has been my experience.
I also want to mention that I get a pervasive metallic taste when I take too strong an antihistamine. Zyrtec is a chief offender.
At any rate, buy another pot for your pot roast. That's my advice.
...You could try an enamel over iron, for instance...
The Staub is enamel over iron.
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No more caked food on pans, even after making a big, gooey, cheesy omelette for the SO. In that case, I did need to add a bit of water to the pan to brush out the remnants of cheese after scraping... amazingly, a fast swishing of water with a bit of brush scraping & the pan still gleamed with the corn oil I'd rubbed in earlier. The texture of this oil is so much better than any other I'd used... it coats perfectly. 
