As I was trying to cook my grandma’s roasted chicken recipe using my cast iron Dutch oven, I began to feel dismayed by the outcome. It was supposed to look golden brown, but it turned out to look burnt because of some black liquid from the cast iron. It was the first time I encountered this, so I’m unsure what to do. I was so worried that I might need to buy a new one. So, I consulted my grandma about this since she’s been using this type of cookware for decades. She probably knows the best solution about my cast iron dutch oven turning food black.
If you are a novice cook like me and frequently use cast iron, you may experience the issue of food turning black. Although I tasted the chicken, and it tasted fine, I don’t like how it looks because of the blackish outcome.
What are the Reasons Why Your Cast Iron Dutch Oven has Black Residue
Seasoning Coming Off
So, I went to my grandma for help with my problem. She explained that it’s normal for cast iron Dutch oven turning food black when cooking with them. She said that this usually occurs when the seasoning starts to come off.
The black residue when cooking is usually present on pre-seasoned cast iron Dutch ovens is common. And nothing to be concerned about. Nana said that most of the seasoning of this cookware is not so reliable. Unlike when you do the seasoning yourself. This residue is a result of the manufacturing process and will not affect the performance or quality of your Dutch oven. But, when something like this happens, the Dutch oven requires re-seasoning.
If you’re still learning how to re-season cast iron cookware, my Nana made it easy with her step-by-step re-seasoning process. And I’ll share it with you. Seasoning is simply the process of coating the cast iron with oil and then heating it, which creates a non-stick surface.
Start by placing it on the stovetop over medium-high heat to properly re-season your skillet. Then, add a little oil to the pan. Allow the oil to heat for about 10 minutes or until it has dried. Remove the pan from the heat and repeat this process until the skillet has a shiny, smooth, and dark appearance.
Not Properly Seasoned
As you may already know, cast iron is an iron, carbon, and silica alloy. Cast iron cookware is created by pouring molten metal into molds of varying forms. The carbon and silicon give the cookware a spongy texture that can absorb and evenly distribute heat.
If the cast iron Dutch oven is not properly seasoned, there’s a big chance for it to have black residue. This can happen if the pan is not rubbed with oil before each use or if it’s not stored in a dry place. When food is cooked in cast iron, it may acquire a black color from the carbon residue that has transferred to it. So, it’s always important to season the cast iron Dutch oven properly.
To determine if a build-up of residue is causing your cast iron Dutch oven to have a black liquid, rub the Dutch oven with a lightly oiled cotton cloth. If residue is the problem, you will see a brownish-black stain on the cloth. This means that there is a build-up of residue on your cast iron Dutch oven that is causing it to have a black liquid. To fix this problem, you will need to clean your Dutch oven and remove the residue.
However, after doing some further research, I discovered that most poorly seasoned cast iron pans actually transfer more iron to the food. This is actually a good thing if you’re looking to get more iron from your dish.
If you’re cooking with new cast iron cookware, don’t worry if your food gets dark brown. Some people might even see it as a positive sign since it suggests your diet has been heavily fortified with iron.
Burnt Food Residue
There is also another reason why my cast iron Dutch oven turning food black. It’s because I fear using soap on my cast iron. When I first got my cast irons, I was hesitant to use soap since some said that it might ruin the seasoning. However, it’s just a myth that even my Nana didn’t believe. She’s been washing her cast iron with soap, and it doesn’t affect the result.
Burnt food leftovers will eventually become lodged in the cracks and crevices of your cast iron Dutch oven if you refuse to clean it properly. These residues can transfer to the meal, giving it a dark color. Not only is this unappetizing, but it can also be dangerous if the food is ingested. If you want to avoid this, be sure to scrape off any burnt bits before cooking your next meal.
Cleaning my cast iron dutch oven with ordinary dish soap and a non-abrasive scour has solved my problem. Cast iron is seasoned with polymerized oil that is bound to the metal, so soap doesn’t have an impact on it. This cleaning method has effectively removed any dirt or grime built up on the pot’s surface.
Cooked Acidic Foods
My Nana has reminded me to avoid cooking acidic food on my cast iron, but I sometimes forget about it. She said that it could also be why my cast iron Dutch oven has a black residue. You gradually build up a seasoning on the pan’s surface when you cook with your cast iron skillet. This happens because every time you cook, fats and oils from your food transfer to the skillet.
Over time, this creates a coating that helps to protect the skillet and makes it more Non-stick. However, if you cook acidic or watery dishes in your cast iron skillet, this can strip away the seasoning you have built up. When you see black specks or black flakes appear in your food, you can tell that is the case.
