Here is the conflicting question, "Can or should you use a cast iron skillet if making something acid, such as tomato sauce?" I've heard some chefs say not to as it isn't good for the cast iron or the sauce Yet, on some cooking shows, they always use the cast iron skillet to make tomato sauce (cooks and actors/celebrities, not chefs). Which is correct?
You know to soak them in water, but how about marinating them in this, too?
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