Thread 21530377

>cook stew
>eat half of it
>leave in the pot for another day covered
>lid and sides rust
What the fuck is their problem? I seasoned the lid as well too
Did I fall for an immense meme by buying a cast iron rondeau?

If your stew is slightly acidic, it'll eventually eat away at the seasoning. Usually this isn't a problem unless you're a dumbass and leave it exposed to something liquid for extended period of time.

>>21530377 (OP)
Kek just use a stainless steel pot already godsdamn

>>21530382
It was not acidic at all
And define "extended time". I left it with the stew in there covered for roughly 48 hours as I was eating it for a few days, like I normally do.

>>21530388
You can't do that with non-enameled cast iron

>>21530377 (OP)
>Unlocked steel technology
>Still using iron

>>21530386
>stainless steel
Ok retarded moron

>>21530417
You're the one with rusted and busted cookware, not me :^)

>>21530377 (OP)
>I left cast iron in contact with cold water for a long time and it rusted! how does this keep happening to me?

>>21530404
That blows, I live alone so I cook stew for 2-3 days normally. I guess I'll use it in extreme cases

>>21530412
They both have their appropriate applications

>>21530377 (OP)
Anything cost more than equal weight scrap metal are a meme. Enamel is for women, seasoning is for fags, all fragile high maintenance shit.
Just cooking with it everyday. Hot water and steam lacking in free oxygen will react with surface rust and turn it black, or grey or deep brown and grease blocks reactions. Way too many organic molecules in food chleats iron and any of the oxides and polymer protected layer folded thousands of time. It can do everything except caramel candy which it will gurantee sugar crystal, get copper for that. Zero fuck should be given to cast iron other than drying it out if you can after abusing and neglecting including soaking. It can have black, brown, grey, as long as its smooth to the touch no extra work is needed.