Oh silly me, Tiffany - you didn’t mention cast iron in your question - Nancy was just using it as a reference! That’s what I get for answering questions at night when I should be going to sleep! :)
Kristen W - Right. Happens to me too. I used cast iron in my example because a) it can safely go in oven, b) it's shape (almost perfect cylinder) makes volume comparisons easier. Also, BTW, cast iron is generally considered ok for use with tomatoes if for a short time (as here, half an hour) and not for storage.
Huh, good to know! I didn’t really know where the threshold was between OK and not OK when it comes to acid and cast iron so I have tended to just avoid it.
Elsewhere (an article or discussion of making this recipe for 2 people) someone says half the recipe would fit a 10" skillet. So try either that or the 2/3 amount.
Hmm, it does occur to me though that you should only use cast iron if it’s highly seasoned, since the acidity of the tomatoes could react with the iron otherwise and make the food taste metallic.
A standard 10" cast iron skillet holds about 70% of the volume of a 12" one. The recipe just said large skillet. Maybe scale down the ingredients to about 2/3 the first time you make in the 10" skillet. Then, if there's enough air/space left, make the full recipe thereafter.
/be4d93e6-ac19-4022-910c-ab342ee4933a--2019-0905_skillet-ravioli-lasagna_3x2_rocky-luten_014.jpg)
7 Comments
Right. Happens to me too.
I used cast iron in my example because a) it can safely go in oven, b) it's shape (almost perfect cylinder) makes volume comparisons easier.
Also, BTW, cast iron is generally considered ok for use with tomatoes if for a short time (as here, half an hour) and not for storage.
The recipe just said large skillet.
Maybe scale down the ingredients to about 2/3 the first time you make in the 10" skillet.
Then, if there's enough air/space left, make the full recipe thereafter.