Sheri Ann Richerson's exotic gardening, elegant cooking, crafty creations, food preservation and animal husbandry... all on two and a half acres in Marion, Indiana!

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    Cast Iron Cooking Pot Roast Recipe

    Disclosure/Disclaimer: This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. I received many of the products mentioned in these blog posts for free or at a reduced price in exchange for my honest review. All opinions are my own. This blog is written by Sheri Ann Richerson. Any guest posts are clearly marked with the guest authors name! All photos and blog posts are copyright. Do not republish any of the photos or blog posts without written consent. Sharing on social media is fine. Thank you for understanding!

    Cooking in cast iron pans is not difficult, but you do need to keep a few basic rules in mind. First of all, once the pan is warm, it retains heat better than regular pans, so it is best to start cooking on medium high, then turn the heat setting to medium or low once the food begins to cook. Cooking on too high of a heat setting will cause the food to brown too quickly, or maybe even burn.

    The other really important rule is never to set a cast iron pan that is cold, or even room temperature on a hot burner or in a hot oven. Also, do not add cold liquids to a hot pan. Cast iron will crack if the temperature change inside the pan is too sudden. If additional liquid must be added during cooking, warm it up before adding it.

    Always use hot pads. Special hot pads are made specifically for cast iron pans because they get so hot and will quickly burn through towels or hot pads that are not designed to deal with high heat.

    Now that you know some basic information about cooking with cast iron pans, here is how I cook a pot roast in a cast iron Dutch oven.

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    Comments on Cast Iron Cooking Pot Roast Recipe Leave a Comment

    February 8, 2011

    Sharlene Issacs @ 5:26 pm #

    Keep working ,splendid job!

    November 29, 2011

    Mary Valentine @ 11:20 pm #

    What should I use for a rub? Don’t I salt the meat before browning?

    November 30, 2011
    July 30, 2012

    Rob Summar @ 10:41 pm #

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