what made the juice/water of the beans turned black Planned maintenance scheduled April 23, 2019 at 23:30 UTC (7:30pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?Best way to rehydrate dry black beans so the skins are not hard but beans are soft?Are these worms in my black eyed peas/beans?When simmering black eyed peas, should the water turn brown?What are the differences between fresh beans and dried ones?How are black beans cooked for Mexican dishes?Black Beans - Toss the soak water?What to do with bean juiceHow can I know if it's worth cooking a Very Old (10 Years) Chili Bean Mixture Containing Red Kidney Beans?Cooking beans in soaking water
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what made the juice/water of the beans turned black
Planned maintenance scheduled April 23, 2019 at 23:30 UTC (7:30pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?Best way to rehydrate dry black beans so the skins are not hard but beans are soft?Are these worms in my black eyed peas/beans?When simmering black eyed peas, should the water turn brown?What are the differences between fresh beans and dried ones?How are black beans cooked for Mexican dishes?Black Beans - Toss the soak water?What to do with bean juiceHow can I know if it's worth cooking a Very Old (10 Years) Chili Bean Mixture Containing Red Kidney Beans?Cooking beans in soaking water
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I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away everything now I am afraid to use them what can I do
beans
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
|
show 4 more comments
I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away everything now I am afraid to use them what can I do
beans
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
2
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
1
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.
– Escoce
Jan 27 '16 at 17:28
1
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09
|
show 4 more comments
I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away everything now I am afraid to use them what can I do
beans
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away everything now I am afraid to use them what can I do
beans
beans
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
edited Oct 18 '18 at 9:13
rumtscho♦
83.2k28191359
83.2k28191359
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
asked Jan 27 '16 at 17:15
Wanda Hudler DeVoreWanda Hudler DeVore
212
212
2
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
1
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.
– Escoce
Jan 27 '16 at 17:28
1
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09
|
show 4 more comments
2
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
1
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.
– Escoce
Jan 27 '16 at 17:28
1
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09
2
2
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
1
1
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.
– Escoce
Jan 27 '16 at 17:28
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.
– Escoce
Jan 27 '16 at 17:28
1
1
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09
|
show 4 more comments
2 Answers
2
active
oldest
votes
It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It is not poisonous.
If you don't know how to season a pan, this is the method I like to use: guide for seasoning a pan
edited 1 hour ago
Glorfindel
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
add a comment |
It is best not to boil anything in a cast-iron pan or pot. The boiling water lifts the oil seasoning off the iron and exposes the raw metal again, leading to oxidation. Starchy foods, such as beans or potatoes, increase the reaction.
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
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active
oldest
votes
It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It is not poisonous.
If you don't know how to season a pan, this is the method I like to use: guide for seasoning a pan
edited 1 hour ago
Glorfindel
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
add a comment |
It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It is not poisonous.
If you don't know how to season a pan, this is the method I like to use: guide for seasoning a pan
edited 1 hour ago
Glorfindel
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
add a comment |
It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It is not poisonous.
If you don't know how to season a pan, this is the method I like to use: guide for seasoning a pan
edited 1 hour ago
Glorfindel
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
It sounds you ended up with magnetite in your broth. That is the black stuff you want to use to season cast iron pans by binding it with fats. Sounds like that went wrong with your pans. If you really want to use them for boiling, you need to season them again, and test if that was successful...(water with a drop of lemon juice or two or three as a test). It is not poisonous.
If you don't know how to season a pan, this is the method I like to use: guide for seasoning a pan
edited 1 hour ago
Glorfindel
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
edited 1 hour ago
Glorfindel
2441415
edited 1 hour ago
Glorfindel
2441415
edited 1 hour ago
Glorfindel
2441415
2441415
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
answered Jan 27 '16 at 20:54
Marc LuxenMarc Luxen
1,1021622
1,1021622
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
add a comment |
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
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.
– rumtscho♦
Jan 29 '16 at 17:11
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.
– rumtscho♦
Jan 29 '16 at 17:11
2
2
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?
– rumtscho♦
Jan 29 '16 at 17:14
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?
– rumtscho♦
Jan 29 '16 at 17:14
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
– Jay
Jan 29 '16 at 18:42
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
I did not suggest the OP to continue boiling in cast iron. The rest is obvious from the citation.
– Marc Luxen
Jan 29 '16 at 23:34
add a comment |
It is best not to boil anything in a cast-iron pan or pot. The boiling water lifts the oil seasoning off the iron and exposes the raw metal again, leading to oxidation. Starchy foods, such as beans or potatoes, increase the reaction.
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
add a comment |
It is best not to boil anything in a cast-iron pan or pot. The boiling water lifts the oil seasoning off the iron and exposes the raw metal again, leading to oxidation. Starchy foods, such as beans or potatoes, increase the reaction.
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
add a comment |
It is best not to boil anything in a cast-iron pan or pot. The boiling water lifts the oil seasoning off the iron and exposes the raw metal again, leading to oxidation. Starchy foods, such as beans or potatoes, increase the reaction.
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
It is best not to boil anything in a cast-iron pan or pot. The boiling water lifts the oil seasoning off the iron and exposes the raw metal again, leading to oxidation. Starchy foods, such as beans or potatoes, increase the reaction.
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
answered Feb 28 '16 at 5:19
ShalrynShalryn
2,205418
2,205418
add a comment |
add a comment |
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2
Were they black beans?
– Catija♦
Jan 27 '16 at 17:24
1
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.
– Escoce
Jan 27 '16 at 17:28
1
@Escoce Cast iron Dutch ovens are regularly used for stews, chili & cookin' up a mess of beans.
– Debbie M.
Jan 27 '16 at 23:48
Yep, I use mine all the time, but looks like his turned nasty.
– Escoce
Jan 27 '16 at 23:59
My cast iron Dutch oven is enameled on the inside...
– Catija♦
Jan 28 '16 at 0:09