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Message
Cast iron vs cast aluminum (magnalite)
Posted on 12/30/11 at 7:40 pm
Posted on 12/30/11 at 7:40 pm
Which do you prefer? I prefer aluminum in that it requires less upkeep and is more versatile. You can cook tomato based dishes in it and wash it with soap. It holds heat and blackens meats for gravies just as well as cast iron. Some swear on cooking dishes like jambalaya in cast iron but I see no difference in aluminum...
10
Posted on 12/30/11 at 7:58 pm to mouton
Well I cook tomato based and use soap on my cast iron.
That said I have several old Magnalites that I use regular. I have the big oval roaster that I use quite a bit.
That said I have several old Magnalites that I use regular. I have the big oval roaster that I use quite a bit.
Posted on 12/30/11 at 8:03 pm to mouton
i use both but i prefer cast iron
Posted on 12/30/11 at 8:32 pm to mouton
Stainless steel clad aluminum. The best of all worlds.
Posted on 12/30/11 at 8:57 pm to mouton
I prefer cast iron. The gravys may taste the same but a black pot makes a prettier gravy IMO.
Posted on 12/30/11 at 9:13 pm to Uncle JackD
My gravys get just as dark in a magnalite. What are your experiences with jambalaya ? I usually cookoutdoors with a cast iron but I'm out of propane and cooking a smaller batch. I have cooked it in a magnalite in the past and don't remember much of a difference.
Posted on 12/30/11 at 9:18 pm to mouton
It depends where I'm cooking.. if I'm inside on my electric stove I use magnalite to prevent scratching my stove.... If I'm outside on the gas burner, it'd cast iron always.
Like you said, both always turn out great but I just like the look and feel of a black pot.
Like you said, both always turn out great but I just like the look and feel of a black pot.
Posted on 12/31/11 at 8:03 am to Uncle JackD
It seems like cast iron would hold up to high heat better. I've never tried aluminum outside on a high heat burner though.
Posted on 12/31/11 at 8:04 am to Walt OReilly
quote:
i use both but i prefer cast iron
ETA: i tend to prefer my magnalite pot when cooking something with a high acidity level (tomato based sauces, for example). but i definitely use my cast iron on a more regular basis. i love both, though.
This post was edited on 12/31/11 at 8:13 am
Posted on 12/31/11 at 8:22 am to mouton
Aluminum is more reactive with tomato based dishes than cast iron. Simple test of that comment is to place a piece of aluminum foil on the counter and place some tomato paste/sauce on it. Look at it about three hours later.
Posted on 12/31/11 at 8:27 am to CITWTT
quote:
Aluminum is more reactive with tomato based dishes than cast iron.
interesting. my mom/grandmother always cooked tomato based sauces in their cast iron w/ no issues...but people on here seemed to be adamant that you shouldn't do it. i usually cook tomato based stuff in my aluminum over the cast iron and i've never noticed problem there either.
Posted on 12/31/11 at 8:39 am to Eddie Vedder
I don't understand the chemical mechanics at work, but try the little experiment, the foil will have holes burned through it.
Posted on 12/31/11 at 8:49 am to CITWTT
quote:
I don't understand the chemical mechanics at work, but try the little experiment, the foil will have holes burned through it.
oh, i'm not questioning the chemistry. i've seen people make arguments against cooking acid food in both types of pots. anecdotally, i've never noticed damage to either type of pot from doing do or an off taste in the food. doesn't mean it isn't a bad idea. in short, i have no clue...
Posted on 12/31/11 at 9:28 am to Eddie Vedder
I've noticed that tomato based dishes tend to eat away at the seasoning in my cast iron. Never had any problems with my magnalite.
Posted on 12/31/11 at 9:36 am to mouton
The aluminum should be good to 700F, the melting temp is 850ish(brain fart on the exact). One thing you don't want to do is leave an aluminum pot/pan unattended while you are smoking a cigarette in the back of the house. The pot melts and the interaction with the coil and molten aluminum make a big bang, and one very pissed father. It was my two elder sisters "attending" the pot.
It was my two elder sisters "attending" the pot.Posted on 12/31/11 at 10:32 am to mouton
Somewhat thread hijack... I've heard cooking in aluminum pots and pans in general was a health concern. Any truth to this?
Posted on 12/31/11 at 10:36 am to TigerDeBaiter
There was a rumor that it could lead to Alzheimer's but I forgot where I heard it.
Posted on 12/31/11 at 10:37 am to mouton
quote:
Which do you prefer? I prefer aluminum in that it requires less upkeep and is more versatile. You can cook tomato based dishes in it and wash it with soap. It holds heat and blackens meats for gravies just as well as cast iron. Some swear on cooking dishes like jambalaya in cast iron but I see no difference in aluminum...
Cast iron for my jambs. The iron hold heat better to cook rice. I fry in cast iron too.
All else I cook in my magnalites.
Posted on 12/31/11 at 10:41 am to mouton
quote:
There was a rumor that it could lead to Alzheimer's but I forgot where I heard it.
So maybe it wasn't a rumor.
I think the same is said of aluminum antiperspirant, but I still use it. Whatcha gunna do...
Posted on 12/31/11 at 10:52 am to mouton
I have both and use both. I do use my Cast iron more only because I have more to choose from.
Black Iron Dutch Oven for smaller Roasts and Magnelite Roaster for larger. I see no difference in either doing a better job........
12 Qt Magnelite for Seafood Gumbo, Red Gravies, etc.
5 Gallon Black Iron for large Gumbo, Sauce Piquante, etc.
I need a separate room for all my damn pots...
Black Iron Dutch Oven for smaller Roasts and Magnelite Roaster for larger. I see no difference in either doing a better job........
12 Qt Magnelite for Seafood Gumbo, Red Gravies, etc.
5 Gallon Black Iron for large Gumbo, Sauce Piquante, etc.
I need a separate room for all my damn pots...
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