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I really disagree on the tomato sauce being okay in cast iron. Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long e
by fooblaster 2y ago
I really disagree on the tomato sauce being okay in cast iron. Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long enough. It has nothing to do with rust.
- delta_p_delta_x 2y ago> Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long enough That statement doesn't seem compatible with the chemistry. The seasoning on a cast-iron is a (plastic) polymer that is fairly resistant to acid attack—especially the weak acids in food. It's why the strongest and most concentrated acids are stored in plastic and not glass beakers.
- fooblaster 2y agoTry it. 60 minutes boiling tomatoes takes the seasoning right off. its recommended as a way to restart seasoning from nothing. vinegar is also an alternative.
- kazinator 2y agoYou generally wouldn't fry burgers in the same cast iron container in which you make sauce, because of their different shape that determines their purpose. Only cast iron used for frying needs the varnish.