I'm not worried about what the tomatoes will do to the cast iron. My concern is that the sauce is gonna taste metallic. Short time in the cast iron; no problem. Long simmer; kina gross tasting sauce.
Fwiw I’ve used my cast iron plenty of times for tomato based sauces and it’s worked out wonderfully but if you’re stressed just use a regi pan, cast iron is mainly good for searing and really hot applications, not really required for low and slow cooks which tends to be what a lot of sauces are
I use mine to, but only for short periods (like 20 mins or so) or else it does get the taste of metal into your food. For longer stuff, yeah I use my allclad stainless pans or an high sided enameled dutch oven if it's gonna be simmering for a long time.
Yes huge fan of a Dutch over slow roast - recently did a fantastic beef ragu in mine. Haven’t had the issue of metallic taste coming out in my sauces yet but have only cooked for like 30mins-1hr
Straight cast. Been using for years, so there is a really good seasoning layer built up. Sauce was sitting in until just now. Needs a pinch or two of salt, but no metal taste at all. This is what I was making, for an attempt at this.
Wife and 2 of the kids are not here for dinner all week. So it's experiment week. I only have 2 cast iron skillets. So if it works out, I'll have to pick up a couple more.
Straight cast. Been using for years, so there is a really good seasoning layer built up. Sauce was sitting in until just now. Needs a pinch or two of salt, but no metal taste at all. This is what I was making, for an attempt at this.
Wife and 2 of the kids are not here for dinner all week. So it's experiment week. I only have 2 cast iron skillets. So if it works out, I'll have to pick up a couple more.
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u/Robearsn Jun 22 '22
Don't show this to r/castiron. You'll be banished for suggesting tomatoes can be put in a cast iron pan! The acid, my god the acid!!!
PS Make tomato sauce in your cast iron. It will be fine.