aluminum inserts in cast iron dutch oven

[Jeffrey Padell]

I was going to make a tomato based chili for the super bowl today. I had picked up a pack of 10 inch aluminum foil dutch oven inserts to put in my cast iron dutch oven as I have heard that tomato sauce and tomato products are bad for even well seasoned cast iron (this oven is not that seasoned).
  As I was getting ready to start the wife said don't use the aluminum foil "pan" as the tomatoes will eat through it.

What is the lowdown on these two things, ( the chili will cook for about 2-3 hours) First tomato based chili in cast iron and second the aluminum insert has anyone had tomato sauce and tomatoes eat through the heavy aluminum foil dutch oven inserts?

[C. Perry Rapier]

Hello Jeffrey. While it is true that acidic foods like tomatoes/juice may not do well with lightly seasoned cast iron, on the other hand when it is seasoned properly there are no ill effects whatsoever. When I say properly I mean over time. I have a few pieces that I use and I use tomato based products in them without any problem. And me, about them aluminum inserts, it would seem to me that you are defeating the purpose of using cast iron. You would be in effect cooking in the aluminum. And about the acidic foods eating through the aluminum. I seriously doubt that. If it would eat through that aluminum, I damn sure would not be wanting it in my stomach.  :o ;D

[John Wright]

Hi Jeffery,

What your wife said is not true. Aluminum is acid resistant, but will be eaten by something basic. This is one of the reasons both Griswold and Wagner went to aluminum from cast iron for their citrus juice extractors.

John

[Frank Dimos]

Yep, every hand crank juicer I've ever used was cast aluminum because it stands up to tomato juice so well. And all the steel screws and nuts always rust, no matter how well you rinse/wash/dry them.

[Mark Zizzi]

I didn't know there was such a thing as those inserts. I wouldn't be opposed to using them if they fit nice and tight and make good contact with the iron. I made some BBQ ribs a while back in a DO, and the sauce burned on so bad I pretty much destroyed my seasoning trying to scrub it off. Not everywhere, just under where the meat contacted the iron. It kind of squeegees any liquid out from under there and the sauce burned on at those points. I ended up having to fill it an inch or so deep with lye solution, stripping it bare and reseasoning just that part of the DO. I probably should have slipped a trivet under the meat after searing the ribs..I will next time.  But I was also thinking about lining the bottom with alum foil.  These inserts sound like they'd be good for certain foods..and you could leave leftovers in there longer if you wanted to.  Where did you buy them, Jeff?

Edit: Found them on Amazon..10 or 12" liners by Camp Chef. Box says perfect for acidic or tomato based recipes. Doubt it would say that if those foods would eat through them.
Also something else I didn't know about.. parchment paper DO liners BY LODGE. Could be worth a try too..especially for fruity sugary desserts.
http://www.amazon.com/Lodge-A5DOL-Parchment-Paper-Liners/dp/B0073E1O6U/ref=cm_cr_pr_product_top?ie=UTF8

[Claudia Killebrew]

Little late here, but if those inserts are anything like aluminum foil, then yes, the acid will eat through it. How do I know this? Don't ever try to store chicken wings in foil. Lots of little pin thingy holes all over.

EDIT: I did not type "thingy". I guess the forum's keep it clean feature thought I was getting a little racy.

[Cheryl Watson]

EDIT: I did not type "thingy". I guess the forum's keep it clean feature thought I was getting a little racy.

Gotta keep you on the straight and narrow! ;) ;D ;D

I bet you had a typo. I just looked at the list and all the 'thingy' words are pretty explicit and don't work when filling in the blank of anything you may have meant to type.......... 8-)

[Mark Zizzi]

I've stored leftover wings in foil lots of times and never had any little thingy holes all over. What are you putting in your wings, Claudia?  ;)

[Claudia Killebrew]

I've got to admit, I didn't make the wings. They were the frozen buffalo kind. Don't remember which brand, but the sauce was pretty standard for buffalo wings. Tomato and vinegar base.