Originally Posted by chad
Never, ever, ever (NEVER) cook tomato sauce in a seasoned cast iron pot! I had a large frying pan messed up years ago by "someone" doing spaghetti sauce in this skillet and leaving the sauce in the pan. Stripped it down to bare metal. I have since salvaged/reseasoned the pan but can still fell a ridge on the sides. The original seasoning was probably 15 years old...and it's been about 15 years since the "accident". Take care of your cast iron. Don't be able to tell a sad story like mine!
chad, have you tried getting that CI skillet White Hot (approx. 1000*F.) ?
We did blackened red fish at HH and were able to cook scrambled eggs and bacon the next day with no fish taste. It does take some of the seasoning away but it builds back. The skillet is still good.