The one time I tried it there were no off flavors, Phil. But, then again, my cast iron is all very well cured. I can even cook acidic foods in most of it, like tomato sauce, with no ill effects to either the pan or the food.
The problem with the cab/blue cheese sauce is that it's guilding the lilly, IMO. Nothing wrong with it as a sauce. Would probably be great on lessor cuts. But rib eye doesn't need any help. |