We left a beef roast in a cast iron pan fully cooked on the stove for 3 hours is it ok?

Question

It came out of the oven and sat on the stove. All the reasearch says 2 hours or in a chafing dish, but this was in a closed sealed porclean enamled cast iron pan. I was still warm after 3 hours. Is it ok? It went into the fridge and is going to be warmed in the oven before it is served tomorrow.

Answer 1

ok here goes it is all time and temp abuse. You can leave the roast out until it reaches a temp of 140 degrees. Between 140 degrees and 70 degrees is the super danger zone in which bacteria grow rapidly so you want to cool it down to 70 degrees or below in two hours then from 70 degrees to 40 degrees in 4 hours a total of 6 hours max to get to this temp this a safe way to make sure you don't get sick. After it reaches 140 degrees it should go in to the refrig to avoid rapid bacteria growth this rule applies to all hot foods for proper cool down.

Answer 2

absolutely. i actually do this every year because it seals the juices into the roast. then, when it's still warm (about 4 hours out of oven) i scrape off the fat and transfer drippings to a pan on stove and make homeade gravy! MMM.

Answer 3

My grandma had a large domicile next door yet basically used 2 rooms, the kitchen and the front room/mattress room. more cost-effective to warmth and funky she reported. She had forged iron timber heater interior the front room for heating yet interior the kitchen set her delight and exhilaration. a glittery beige and black coal oil prepare dinner range. It stood on legs. The prepare dinner burners were on the left and the oven became on the right. The gallon jug of coal oil set the different way up in a tray like imagine on the aspect. I undergo in concepts the perfect aromas coming from her kitchen. I almost lived at her domicile and idolized her. She became my protector, my solace from an excessively strict disciplinary mom. yet, lamentably, she died at the same time as i became basically six years previous and that i felt so abandoned and on my own. That became 60 years in the past and my thoughts of her and her remarkable kitchen are as sparkling as ever.

Answer 4

I would say yes because I have always been taught that food needs to be cooled before being put in the fridge and I will usually put it in once it is lukewarm or cooler. You said it was still warm, I think it will be fine.

Answer 5

if it was covered it will be fine, it you really want to be safe rather than "warm" it pour a little stock over it and put it in a really hot pre heated oven, but turn the oven off when you put it in, how long you leave it in there to reheat will depend in the size of it.

Answer 6

I would surely think it to be ok regardless what cooking/storage dish you use. Cooking kills the bad stuff, refrigeration preserves.

Answer 7

It is fine, enjoy