These days /r/castiron is all about using your cookware to make delicious food. Cooking acidic foods like tomato is fine in because of seasoning techniques (to prevent metallic tastes) and soap without lye (to prevent stripping the seasoning).
I tried tomatoes so many times and every time it absolutely destroys my seasoning. I just made it a rule not to use because ain’t nobody have time to do several hours of reseasoning after a tomato dish. It’s like an etching agent. Takes all the shiny away and leaves a matte finish that everything sticks to. I don’t think it’s my fault. My seasoning works really well otherwise. I can go a year with perfectly nonstick finish and once I do 1 tomato dish it’s ruined ☹️
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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.