I have read before that tomatoes should not be cooked on carbon/mineral steel pans, but somehow didn't remember it while cooking. I regularly prepare a dish of eggplant with tomatoes and herbs in my stainless steel pan, but today I made it on my De Buyer mineral steel pan. While the taste was a bit different, the color was totally off. It was much more darker - almost uniformly black unlike the vivid brown, green and red that I get on my stainless steel pan - and did not look appetizing at all.
My question is - is this expected when tomatoes are cooked in De Buyer pans ? Other than the looks of it, does the food become somewhat toxic or is it safe to consume ?
Thanks in advance.