this post was submitted on 31 Oct 2024
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Today I Learned (TIL)

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[โ€“] zalgotext@sh.itjust.works 4 points 1 week ago (1 children)

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.

[โ€“] BCsven@lemmy.ca 2 points 1 week 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.