I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.
Anyway, throw another cast iron anecdote on the pile lol.
Cenzorrll@lemmy.world 2 weeks ago
Yeah, but the same can be said for any non-stick pan, one oops and now you have you get a new pan. It may take some work to fix it, but at least I don’t need to get a new one.
Anivia@feddit.org 2 weeks ago
I was gonna argue that to avoid ruining a non-stick pan you don’t have to restrict your what and how you’re cooking it.
But then I remembered you can’t heat up non-stick pans hot enough to sear a steak without ruining them and inhaling toxic teflon fumes