Can you really cook tomatoes in cast iron?

[Alan]

I've seen this asked around. There is a common fear that acid will eat your seasoning and make your food taste like pennies. But I find that a well seasoned pan handles tomato sauce just fine for a quick meal. You just should not let a heavy sauce simmer for hours in a pan that is not ready for it. How long do you let your red sauce cook before you worry about the metal?

 

[shenshan5]

Made a quick shakshuka last week and the pan came out looking perfectly fine. I think the key is just having a solid base of seasoning and not letting the sauce sit in the pan overnight. I always wash it immediately after the meal to keep the acid from working on the metal.

 

[sweetsands]

Have you guys ever noticed a metallic taste in your sauce or is that just a myth? I haven't noticed. I'm big on spices so I really don't.

 

[busted010]

Afaik, you can, but you need to keep the heat at a medium level. It slows down the rate at which the acid reacts with the metal.

 

[Bane]

I've cooked plenty of tomato-based dishes in cast iron without any issues. For a well-seasoned pan, a quick sauce or chili isn't a concern. I only start thinking twice if it's going to simmer for several hours or sit in the pan overnight. A good seasoning layer is tougher than many people give it credit for.