Cast iron question
Last night I made a sort of chicken-fruit stew/soup. Ingredients: chicken thighs, thawed frozen strawberries, an orange pureed in the food processor, jalapenos, some spices, filtered water.
It tasted great, but the fruits turned very dark.
The other night, I made a throw together curry: chicken, potato, spinach, onion, almond milk, spices, curry powder. It also turned dark. I've made this before in a non-stick pan, and it never got this dark before. The fruit meal was a first, so I don't know if that would have turned dark in a non-stick pan.
Is the cast iron doing this?
Thanx in advance for any info.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine