« Reply #14 on: March 13, 2014, 04:11:18 PM »
Is there anything that a cast iron skillet not appropriate for cooking? I have noticed that sometimes cooking a tomato based dish will pick up the "iron" taste. True or my 'magination? Dee
Dee..that is the main reason that I went with the enameled cast iron..to stop the iron taste from the tomato based products...and it works great. Then it was just so useful for everything else, my stainless steel stuff doesn't get used much any more. A couple of pieces would do ya, but you know me..I can't just have 2 pieces..LOL. Pam .☆´¯`•.¸¸. ི♥ྀ.
Same here I've learned my lesson the hard way that cooking anything tomato based in cast iron does not turn out too well and it destroys the seasoning on the cast iron. So I did as Pam did, for the same reason, and invested in some enameled cast iron. Pricey but we'll worth it.
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