In article >, Bruce
> wrote:
> On Sat, 15 Jun 2019 17:13:55 -0400, wrote:
> >What material is your pot made of? I cook a lot of black beans, a
> >favorite here, had them for dinner last night and will have them for
> >dinner tonight. Cooked in a stainless steel pot they don't stain the
> >pot but they will stain foods, like rice. We like refried beans and
> >black beans is what we use.... we usually have them cooked with pork
> >chops but this time with kielbasa.
>
> One was stainless steel and one was cast iron with some enamel layer,
> I think (Le Creuset).
>
> I just had them again. I can't believe how good they are. Boiled in
> water with a bit of salt until soft enough and later briefly fried in
> olive oil.
Here's another option. So you have a stain in your pot? So What? Stains
don't often impart flavor. If there are crud and chunks along with the
stain, different story. Stains will probably disappear over time.
Think of the seasoning on a cast iron pan as a desired polymer stain.
Or, as usual, i misunderstand.
leo