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Don't use cast iron for boiling, I mean you can , but you'll always get a slick and darkened water. Use stainless or enamel for boiling. My cast iron Dutch oven is enameled on the inside I agree, but some people just don't like the way some things come out in a cast iron. I have the whole family of cast iron pots and pans, and even have 2 of a few things I use a lot.
Cast iron stays on my stove because it's what I reach for first. Only exceptions is my stock pot and sauce pans which are stainless. Show 4 more comments. Active Oldest Votes. Improve this answer. Community Bot 1. Marc Luxen Marc Luxen 1, 1 1 gold badge 11 11 silver badges 23 23 bronze badges. Hello Marc, your citation was very, very long, to the point where it is probably not fair use any more.
Also, it's not really part of the answer, as the question was not "how to season a pan" which we have answered elsewhere extensively. As a moderator, I kept the link as an optional resource, but removed the pages and pages of a citation.
And separately from the moderator action, speaking as a user: Cast iron seasoning does not consist of magnetite, nor is magnetite created by "binding iron with fats" which, chemically speaking, doesn't occur at all. Also, if the coating leaked the first time I'm not sure that's what happened, but this is what your answer assumes , why would you suggest that the OP continues boiling in a seasoned cast iron container? Here I thought a magnetite was a pokemon I did not suggest the OP to continue boiling in cast iron.
The rest is obvious from the citation. Don't use it for that anymore. Do not let beans, or anything else sit overnight in cast iron, unless there is heat to it. The food can be totally ruined and inedible. The solid soft lead bullet is undoubtably the best and most satisfactory expanding bullet that has ever been designed.
It invariably mushrooms perfectly, and never breaks up. With the metal base that is essential for velocities of f. John Taylor - "African Rifles and Cartridges" Forget everything you know about loading jacketed bullets.
This is a whole new ball game! I am sorry I didn't make it clear. I don't soak them in the cast iron over night. I just soak them in a glass bowl in the fridge overnight and cook them in the cast iron the next day. However, I, like tryNto said, do not use the cast iron to cook them anymore. Thanks for the help. That's why they make Crock Pots. Give 'em 8 to 10 hours on "Low" and you have perfectly cooked beans. I have cooked pinto beans in various cast iron containers over the years, and I have never had them turn blue!
Am I missing something? Doing something wrong? I feel left out now that I have read this! Why doit I get blue beans? I deserve them as much as anyone! Stanhope "The remedy for evil men is not the abrogation of the rights of law abiding citizens.
The remedy for evil men is the gallows. My door is always open. I have cooked lots of beans in cast iron and have never had them turn blue either. That said, I cook pinto beans in a crock pot. I put them on late afternoon on high. About bedtime I turn them down on low and let the cook overnight.
I wake up to Border Beans for breakfast. They are not blue. No need to soak the beans when you cook them this long. Disclaimer: The above is not holy writ. It is just my opinion based on my experience and knowledge. Your mileage may vary.
I never cook beans in my cast iron.. I always use enameled sp cook ware or granite cook ware I understand that at chuck wagon cookoffs if you cook beans in a cast iron pot some judges will disqualify you The problem in America today is, there are to many fools making to many rules that don't apply to themselves.
Now just wait until the new pres. Drain beans and discard soak water. NOTE: Cold water starts but does not complete the rehydration process so the beans will appear wrinkled after soaking. They will fully rehydrate during cooking. You can add crushed whole seeds coriander, cumin, fennel, mustard, etc.
The most common reason for hard beans are old and poor quality beans. Apart from that, the types of beans, the cooking time, and using hard water can keep your beans hard after cooking. Another interesting reason is adding acidic ingredients. These are the reasons responsible for keeping your beans hard after cooking. If not cooked properly or eaten spoiled, beans can cause such symptoms as nausea, vomiting, diarrhea, abdominal cramps , mild fever, weaknesses and other symptoms associated with food poisoning.
Eating spoiled beans can also cause more serious health issues that require hospitalization. Soaking beans in the refrigerator overnight will reduce the time they have to cook drastically. And the texture of the beans will also be it their best, with fewer split-open and burst ones. When cooking beans, always keep them at a simmer. Pour 2 cups of water per 1 cup of beans. Boil the beans for two minutes, and then take the saucepan off the heat.
Hot water helps prevent beans from darkening and bursting. Cover the beans, and let them soak for two hours. Moreover, black bean water is good for kidneys, waist aches, facial swelling, rheumatism, or analbrosis.
In hot wheather, many people are used to boiling black beans for daily use. You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water , or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.
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