I bought cast iron pan which I think is the best ever purchase I made.

  • eclipse@lemmy.world
    link
    fedilink
    arrow-up
    1
    ·
    edit-2
    7 months ago

    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.