Recently, I’ve been on a cast iron kick. It helps that I get to test some of the best cast iron skillets as part of my job, but there’s something about this charming, classic cookware that makes me reach for it over my Teflon-coated pots and pans.
But recently, I’ve come across some debate online as to whether it’s ok to cook tomato-based sauces in cast iron. Could this damage your pans, and why?
