Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

You should not cook tomato-based foods in cast iron

It’s true that acidic foods can react with iron, but who uses a cast iron pan that has not been seasoned? The coating of seasoning protects the iron from the acid, so you are OK. If you have an unseasoned pan, than that’s a different matter, but even brand-new pans are almost always pre-seasoned.

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