I’ve have been reading so many conflicting things about cast iron..
I just bought a carbon steel fry pan. One of the main reason is to cook quick tomato sauces. I also require the ability to use wine in the pan.
I’ve read from multiple sources that yes I will not have a problem in a well seasoned pan with acidic foods. Then I turn around and read Yes It will be an issue to cook with acidic foods.
“ It will impart a taste or color or ruin the seasoning ect. ect. ”
Without having direct experience with acidic foods in cast iron I’m looking for real world examples either way.
Cast iron has been around for generations. I find it hard to believe people were not cooking acidic foods 100yrs ago.
Please enlighten me
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