• zalgotext@sh.itjust.works
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    21 days ago

    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.

    • BCsven@lemmy.ca
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      20 days ago

      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.