I tried the oiling of the lid and I tried toasting the lid with oils to solidify it. Still rusts.
I also tried cooking a stew and then turning the temp to "warm". This is okay for flavor, but still tastes like metal and the lid still rusts and sometimes it's so bad that the stew is totally unpalatable.
Sebastian Köln wrote:Hm... I am not really an expert on cast iron cookware, but our cast iron pan has a no-water policy.
And even then the food has to be removed from it directly after cooking.
So I can't really imagine a 24h stew that would not taste like iron.
Philipp Mueller wrote:Most of the older cookbooks I own call for an earthenware pot for slow cooking. Maybe that is an alternative for you, if you want to do it the traditional way?