Should cooking tomatoes in a cast iron skillet be avoided? Will the iron impart a metallic flavor to the tomatoes?

If so why is this?

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3 Comments

Susan W. June 30, 2014
You are very welcome. :0)
 

Voted the Best Reply!

Susan W. June 30, 2014
I cook tomatoes in mine, but only when tomatoes are just a portion of a recipe. I have never noticed a metallic flavor. I would not, however make a tomato/marinara sauce in my CI pan. It's the acid in the tomatoes that supposedly react with the iron. My pan is also quite old and well seasoned. I would avoid tomatoes if your pan is new.
 
Urbain D. June 30, 2014
Thanks Susan.
 
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