Tomato Sauce In An Iron Skillet
I am about to dump a bunch of tomato sauce in my iron skillet for a ragu but ... I seem to remember something about that being a bad idea - true or false?
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I am about to dump a bunch of tomato sauce in my iron skillet for a ragu but ... I seem to remember something about that being a bad idea - true or false?
8 Comments
And old style pots, pans, dutch ovens have been used for years; "Cowboy cooking". use tomatoes, chilies, etc. with no problem.
So, Susan g is spot on here...it depend on the pan, and the surface of the pan, and age of the pan.
Sometimes I hate "hard" answers for some cooking questions..there's a fuzzy area in something and we should realize that and relax and adjust.
However, this contradicts the fact that chili and stews are often made in cast iron duct ovens or campfire cast iron cookware. I'm thinking it might depend on the hardness of the seasoning on the pan...some older cookware has a surface that practically teflon like.