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Cast Iron Tomatoes

New cast iron user, but what to use for tomato stews?

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New cast iron user, but what to use for tomato stews?

c
CookLearning | | Sep 5, 2007 10:21 PM

Hi everyone, I've loved reading the great advice on this site and hope you can help out a newbie.

I want to move away from my non-stick pots and pans, and just got a 10 inch pre-seasoned cast iron skillet (made in China). It looks fine, but I got it from the dollar store on a whim for only $7.89. Do you think there's anything wrong with it? I plan to follow the seasoning instructions here quite a few times before I cook in it.

What in the world should I use to cook tomato-based dishes and omelettes, however? I'm sold on cast iron being the best and healthiest cookware, but so disappointed about the no-acidic-food rule. I need a large pot for making chili, tomato sauce, and soups; a small pot for making little sauces; and a small skillet for making frequent omelettes. Are stainless steel my best option? Currently I use non-stick pots/pans for all that but want to get rid of them thanks to the health warnings about Teflon.

If I got a cast iron pot, I suppose I could use it for oatmeal, rice, plain pasta, beans and a few non-tomato soups. But I do cook chili, tomato sauce, eggs etc. very often.

Thank you very much for your advice!

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