I frequently cook tomatoes in cast iron/carbon steel, it doesn’t do any significant damage to the seasoning that can’t be repaired with a quick stovetop re-seasoning.
Yeah, I meant if you don’t want to do that reseason process…because cast iron gets a bad rap about being high maintenance compared to a nonstick coated pan.
I frequently cook tomatoes in cast iron/carbon steel, it doesn’t do any significant damage to the seasoning that can’t be repaired with a quick stovetop re-seasoning.
Yeah, I meant if you don’t want to do that reseason process…because cast iron gets a bad rap about being high maintenance compared to a nonstick coated pan.