Shakshuka

[Anonymous No.11833837]

How come you very often see Shakshuka prepared and served in cast iron pans, despite the frequent warning that tomatoes should not be cooked in cast iron cookware?

[Anonymous No.11833838]

I'm gay btw, not sure if that matters.

[Anonymous No.11833841]

Because it looks appealing you autist

[Anonymous No.11833843]

>>11833837
is shakshuka nice? never tried it

[Anonymous No.11833845]

>tomatoes should not be cooked in cast iron cookware
i thought that was aluminum.

[Anonymous No.11833847]

>>11833841
Of course, but isn't it bad for the pan and bad for the person eating?

[Anonymous No.11833849]

>>11833845
Aluminium, stainless steel, and cast iron
Probably carbon as well
Pretty much anything that isn't ceramic or enameled

[Anonymous No.11833850]

>>11833845
all the guides and shit say you shouldn't cook acidic stuff like tomatoes in cast iron, within reason. if tomatoes are a small part of this it should be okay

[Anonymous No.11833864]

>>11833843
Yeah, it's pretty cheap to make as well. I like it with a hunk of fresh bread and a coffee.

[Anonymous No.11833865]

>>11833850
tomatoes are one of the main ingredients anon

[Anonymous No.11833868]

>>11833837
Tomatoes should not be cooked in NEW cast iron cookware. If your cast iron is well seasoned tomatoes aren't going to hurt it unless you let it sit all day. Shakshuka cooks up in less than an hour, so if you're pan is well seasoned and you clean it promptly you'll be fine.

[Anonymous No.11833871]

>>11833868
>le seasoned cast iron meme

Fuck outta here

[Anonymous No.11833875]

>>11833871
Huh?

[Anonymous No.11833891]

>>11833875

based and huhpilled

[Anonymous No.11833896]

>>11833891
Cringe and niggerpilled

[Anonymous No.11833912]

>>11833896
Huh?

[Anonymous No.11834660]

>>11833837
Because it's a myth that it's bad to cook tomatos in cast iron.

It happened because morons would just put aluminum foil over the pan and throw it in the fridge. The Iron-Acid-Aluminum layering creates a primitive battery.

[Anonymous No.11834665]

>>11833837
Did this once and it a ton of iron leached into the food. Made it unpalatable.

[Anonymous No.11834671]

>>11833837
It's not as bad a people say it is. As long as you oil the pan again after washing it's totally fine. It's only an issue if you dont take proper care of the pan, and stew acidic food in it for hours all the time

[Anonymous No.11834674]

>>11834665
Sounds like your pan was underseasoned my guy

[Anonymous No.11834682]

>>11834671
Oiling the pan after washing is totally unnecessary if the pan is properly seasoned from the get-go.

[Anonymous No.11834698]

>>11834682
Generally, yes. But if you're stewing acidic foods frequently it can help prevent any leeching

[Anonymous No.11834706]

>>11833837
there's nothing wrong with cooking tomatoes in cast iron as long as the dish is done relatively quickly. You wouldn't want to simmer a tomato sauce in it for a whole day, but Sahshuka? that's fine.

Don't parrot what you hear. Understand the why behind it.

[Anonymous No.11834716]

>>11834698
>But if you're stewing acidic foods frequently it can help prevent any leeching

No, it wont. It will just sit there getting rancid until you cook with it. Then it will float to the top of your dish.

[Anonymous No.11834719]

>>11833847
>isn't it bad for the pan
Potentially.

>and bad for the person eating?
No.

[Anonymous No.11834720]

>>11833843
I'm personally more into the simpler Eggs in Purgatory.

Olive oil
Red pepper flakes
1-2 cloves of minced garlic
1 14.5oz can diced tomatoes or fresh equivalent
2-3 eggs
Parmesano Reggiano

In a small skillet start heating the oil, add the flakes to your heat preference amount until they color the oil but don't burn, then add the garlic. Add the tomatoes, bring up to a simmer. Once it's had a few minutes to get the tomatoes softened push in enough wells for the eggs and crack them into it. Cover and let simmer until the whites are cooked through. Remove from heat, finely grate the cheese as desired, use bread to dip/scoop it up. (getting a par-baked loaf of Italian or French style bread is a great option here)

[Anonymous No.11834744]

>>11834716
Literally every reputable source says to wipe your cast iron with a small dab of oil after cleaning it.

And if you're using your cast iron so infrequently your oil can go rancid, then you're not using it enough. That takes months and months and months

[Anonymous No.11834758]

>>11834698
>>11834744
What the fuck are you talking about? How is putting oil on your pan a day in advance before you cook with it better than putting it on 10 seconds before you cook with it? Dumb fucking faggot.

[Anonymous No.11834766]

>>11834758
You're supposed to put it in a hot-ass oven overnight to bake the season into the iron.

[Anonymous No.11834770]

>>11834758
Because it prevents moisture from penetrating when you're not cooking, keeping away the early stages of rust. If your pan starts to rust, then it will leach iron more readily when you cook.

Why are you so angry? Is it because you just googled what I said and realized you're wrong?

[Anonymous No.11834774]

>>11834744
>Literally every reputable source says to wipe your cast iron with a small dab of oil after cleaning it.
The purpose of oiling the pan is to prevent it rusting because you haven't seasoned it properly from the get-go. It has nothing whatsoever to do with protecting the pan from cooking acid in it.

>>And if you're using your cast iron so infrequently your oil can go rancid, then you're not using it enough
I'll agree with that entirely.

>>11834758
Your'e talking about something different entirely. You're talking about adding oil to your pan to cook with. The other anon is talking about a method where people who can't season their pan correctly keep it perpetually oily in order to stop it rusting because they didn't get the seasoning right. The other anon is talking about wiping the whole pan down with a thin layer of oil as a protective film. You're talking about adding oil to the pan to cook with. They are two totally different things.

[Anonymous No.11834776]

>>11834766
You're talking about something different. Seasoning the pan is what you're talking about (although it doesn't take overnight), but what he and I are talking about is whether or not to wipe down the pan with fresh oil after washing it.

https://www.thekitchn.com/how-to-clean-a-cast-iron-skillet-cleaning-lessons-from-the-kitchn-107747

https://www.cooksillustrated.com/articles/381-how-to-clean-a-cast-iron-pan

https://www.gq.com/story/cast-iron-advice?verso=true

https://www.seriouseats.com/2016/09/how-to-clean-maintain-cast-iron-pan-skillet-cookware.html

And so on

[Anonymous No.11834779]

>>11834774
Rust makes the surface more permeable to acidity. They are inherently two related issues

[Anonymous No.11834786]

>>11834779
>Rust makes the surface more permeable to acidity
I agree.

But the point is that it's not needed at all. If your pan is properly seasoned from the get go it's already protected from rusting. You don't need to wipe extra oil on it. It's just wasted effort that leads to a sticky rancid pan.

Christ, just season it correctly from the get-go and you don't have to waste time oiling it every time you use it.

[Anonymous No.11834799]

>>11834786
But my whole point is that if you're frequently stewing acidic foods for long periods, it will wear down the seasoning. It wont if you're cooking neutral or alkaline foods, but prolonged exposure to heated, acidic foods will dissolve the polymerized coating.

You can season a pan perfectly, but if you're stewing tomato sauce on it long enough, that seasoning will be eventually worn off.

[Anonymous No.11834804]

>>11834720
who gives a shit what you are into, the guy asked about shakshuka

[Anonymous No.11834809]

>>11834799
>But my whole point is that if you're frequently stewing acidic foods for long periods, it will wear down the seasoning.

If that happens, re-season the pan. Seasoning is not delicate. There is no reason to have to re-oil the pan after every use.

[Anonymous No.11834826]

>>11834809
Re-seasoning the pan is a time consuming process, will increase your hydro bill not insignificantly, and smells. It's entirely reasonable for someone to want to prolong the period between re-seasonings with regular maintenance. That's like saying there's no need to brush your teeth because you can just go get fillings.

Maintenance > repairs

[Anonymous No.11834833]

>>11833864
do you have a recipe?

[Anonymous No.11834845]

>>11834809
oiling the pan after every use is like putting a bucket under a leaky pipe and emptying it every time it gets full. sure, you could do it but why would you bother? fix the problem once and you don't have to attend to it every time.

[Anonymous No.11834866]

>>11834826
>It's entirely reasonable for someone to want to prolong the period between re-seasonings with regular maintenance.

The "maintenance" is totally superfluous if your pan is correctly seasoned. Worry about seasoning the pan correctly the first time, not oiling it every time you use it.

>> will increase your hydro bill not insignificantly
Nonsense. You can't into math. An oven running at full blast uses only a few cents of electricity per hour, and it doesn't need to be running at full blast to season a pan, or running for that long.

>>That's like saying there's no need to brush your teeth
No, it's not like that at all.

[Anonymous No.11834911]

>>11834804
>Similar recipe being shared on a cooking board
>Hurr hu currs durr

[Anonymous No.11834916]

>>11833912
based and huhpilled

[Anonymous No.11834938]

>>11834866
> An oven running at full blast uses only a few cents of electricity per hour

It's about 3.00 an hour in my neck of the woods.

Your two other points are garbage. Whatever, I'm done with this. You can't convince a moron they're wrong

[Anonymous No.11834953]

>>11834938
If you want to keep wasting time oiling your pan every time go ahead.

I'm trying to help you, by telling you that if your seasoning is correct you don't need to waste time and oil on your pan. If you'd rather keep the blinders on and empty the bucket every day then that's on you. I think most people would rather do the job right from the get go rather than band-aid it every time.

[Anonymous No.11834962]

>>11834938
Just move out of California you dumb retard

[Anonymous No.11834965]

>>11834833
personally I do 1-2 medium onions, sliced and lightly sauteed with 4 ish cloves of garlic. Add ground cumin, ground coriander and some smoked paprika as well as 2-3 bell peppers cut however you want, but it's best if at least one of them is green. Then sautee that until theyre soft. Add however much canned diced tomato you want as well as salt, pepper and some dried chili and let it cook under a lid until it suits you. Add eggs on top and cook till they're done.

[Anonymous No.11834980]

Gotta admit, Jew food is pretty tasty.

[Anonymous No.11834995]

>>11834980
Isn't it Turkish(Greek)?

[Anonymous No.11835025]

>>11834660
Don't know why, but the thought of some person getting the ol' "Zapp muthafucka!" when picking out the day old pan made me crack up.

[Anonymous No.11835029]

>>11834962
Worse, Canada

I'm already spending like 300/month on heating in these winter months

[Anonymous No.11835038]

>>11835025
Well, more that it will corrode the aluminum into the food.

[Anonymous No.11835043]

>>11834995
Tunisian but it's popular in Israel for some reason.

[Anonymous No.11835056]

>>11834980
>>11834995
It's one of those disputed ones like Hummus. Origin is somewhere in the middle east most likely, but no definitive history. Dr Shakshuka being in Israel has helped tie the two together however.

[Anonymous No.11835076]

>>11834770
I don't need to google shit, faggot. I've been using cast iron for years. If it's properly seasoned in the first place there's no reason to oil it when it's not in use. That's not going to do shit except waste oil and waste time, though I'm sure a dumb faggot like you has no problem with that.

>b-but muh acidity!
Fuck off retard. Learn to season your pan correctly.

[Anonymous No.11835081]

>>11835076
>dumb person gets angry when they realize they're wrong, more at 11

Or said in your language: BIG BRAIN FAGGOT HURT ME SMALLBRAIN ANGRY

[Anonymous No.11835092]

>>11835081
>>oiling your pan every time instead of doing the job right the first time is correct

Really bro?

[Anonymous No.11835095]

>>11835081
Wrong about what dipshit?

[Anonymous No.11835101]

>>11835095
Read the thread. I'm not repeating myself for angry brainlets

[Anonymous No.11835112]

>>11835101
I did. You never said anything to refute my post.

[Anonymous No.11835126]

>>11834770
retard alert, I've never had to reoil my cast iron in the ten years I've owned it, I scrub it, cook acidic foods in it, etc. healthy seasoning on there

[Anonymous No.11835901]

>>11835056
It's actually north african (tunisian), a cousin to the caponata and ratatouille from the other side of the sea.

[Anonymous No.11836014]

>>11834833
There's variations but >>11834965 this is pretty much the basic framework. Sime people add a spicy sausage like chorizo or merguez, personally I use sun dried tomatoes packed in olive oil. Use the oil to saute the peppers and onions and a few sundried in with the canned/fresh tomatoes gives it a bit deeper flavor.

[Anonymous No.11836151]

Housemate used to make shakshuka with canned tomato sauce and added a shitload of random grease. It looked horrifying.
>pic related

[Anonymous No.11836204]

>>11833837
Because the hipsters who take photos of shakshukas like cast iron pans.
You might as well ask why it's apparently served with bread crumbs and one raw onion scattered on the table.

[Anonymous No.11836470]

>>11833837
Is there anyway to make this in smaller portions without needing a smaller pan? I like making it but all my pans are huge and i feel like it doesn't reheat super well

[Anonymous No.11836704]

>>11833843
Yes. It's become one of my staple dishes since I discovered it a few months ago. Easy to make, spicy, and the ingredients are all pretty cheap.

[Anonymous No.11836918]

>>11836014

That sounds fucking delicious, going to try this

[Anonymous No.11837953]

I add balsamic, worcershire, and a tin of drained King Oscar deenz, served on a bed of chicken-broth-cooked basmati. Sadly, despite the overwhelming nutrient content, it is impossible to mask the fishy aftertaste. Perhaps the spicy sausage would help even more. When is a shakshuka not a shakshuka anyway?

[Anonymous No.11838543]

>>11837953
Sounds kind of like a hybrid between shakshuka and a Portuguese-style fisherman's stew. That's not necessarily a bad thing though.