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If you are using an enameled cast iron Dutch oven, such as a Le Creuset, acidic ingredients will always be fine. The enamel coating will prevent a reaction.
For this recipe, since the orange juice isn’t added until the end and only simmers for 7-8 minutes, we don’t think there will be any issues with off metallic flavors if you were to do this in a traditional cast iron Dutch oven.
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Comments
Hi Craig -
If you are using an enameled cast iron Dutch oven, such as a Le Creuset, acidic ingredients will always be fine. The enamel coating will prevent a reaction.
For this recipe, since the orange juice isn’t added until the end and only simmers for 7-8 minutes, we don’t think there will be any issues with off metallic flavors if you were to do this in a traditional cast iron Dutch oven.
Best,
The Milk Street Cooking Team