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