YⓄ乙 to [email protected]English • 11 months agowhat are some of the best purchases you've made ?message-square351fedilinkarrow-up1247arrow-down17file-text
arrow-up1240arrow-down1message-squarewhat are some of the best purchases you've made ?YⓄ乙 to [email protected]English • 11 months agomessage-square351fedilinkfile-text
minus-squareYⓄ乙 OPlinkfedilinkEnglish6•11 months agoNo issues here as long as you season the cast iron pan properly. All acidic food can be cooked without any issues.
minus-square@[email protected]linkfedilink3•10 months agoNever had that issue and I’m not even remotely precious with my pans. Just wash and dry with a bit of oil on the stovetop, and they’re ready for tomorrow’s fried egg
minus-square@eclipselink1•edit-210 months agoIf the cast iron is well seasoned you’re fine. The acid in the tomato will attack the coating you’ve developed but if you use it and season it regularly there is nothing to worry about. The great thing about cast iron is even if you “wreck it” it’s pretty much always possible to fix.
Until you try an cook anything with tomato in it aye
No issues here as long as you season the cast iron pan properly. All acidic food can be cooked without any issues.
Never had that issue and I’m not even remotely precious with my pans. Just wash and dry with a bit of oil on the stovetop, and they’re ready for tomorrow’s fried egg
Should I not be cooking anything tomato based with my cast iron?
If the cast iron is well seasoned you’re fine.
The acid in the tomato will attack the coating you’ve developed but if you use it and season it regularly there is nothing to worry about.
The great thing about cast iron is even if you “wreck it” it’s pretty much always possible to fix.
I love that the best way to fix cast iron is to cook bacon.