I have been considering making tomato sauce in the iron frying pan but was concerned about the acid in the tomatoes reacting. Would it be a problem? Assume I might just be getting more iron in the sauce? Otherwise I basically sauté everything else in the cast iron pans and like Worth often have two going at once. Just never used them to cook down fresh tomatoes. But bet they would taste really good done in that pan. Both pans are over 50 years old so are well seasoned!
|