Do you use vinegar in the stock to leach out the minerals, etc? If you used the cast iron, the vinegar probably would not be good for it.
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Do you use vinegar in the stock to leach out the minerals, etc? If you used the cast iron, the vinegar probably would not be good for it.
I haven't heard of that before, so no. By the time I'm done the bones are pretty much crumbling, so I figured I'd got the best from them. Yes, probably not a good idea with the cast iron.