This looks like it was cooked in an iron skillet... will the acid from the tomatoes ruin the season? I’ve read not to cook acidic things on my ski...
...llet.
Recipe question for:
Chuck Roast Bolognese
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My guess is that the contents of the cooking pan were dumped into the skillet pan for the photograph.
Why the stylist chose a cast iron skillet is a mystery but this was not the pan that the food was cooked in.
I would probably cook this in my enameled Dutch oven, not one of my many cast iron and carbon steel skillets.
Do not cook acid a long time or large amount in case iron.
That said, you could make this dish in a nonreactive pan (enamel, arainless steel, etc) if you prefer.
Cast (not case) iron
Stainless (not arainless) steel.