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!
That's interesting. I've never heard that before.
What would be the preferred method of cooking tomatoes? Assuming once I buy a cast iron skillet or two and junk my teflons. Stainless steel?