Cast Iron

Question

I've been especially collecting and trying recipes to be cooked in a cast iron skillet lately. They say that you can't cook acidic things in them such as tomatoes or vinegar. But others say that you can. Which is it? What is your experience with this? Are there certain techniques or rules that help with the problem?

Jacklyn T · Accepted Answer

Hey Bob! I think the trick is to avoid simmering or cooking acidic ingredients for a long time, but I often add tomato sauce and have never had an issue. I do keep my cast iron well seasoned though which is key.