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I wouldn't use it for things that are acidic like tomato sauce, but I've heard that a really well seasoned pan can handle that as well.Well thirty years of making spaghetti sauce in a cast iron pan and I had no clue. Mine have held up well. I only had to re-season one once in that time and it must have been something my ex-wife did to it.
Lately I have been using a deep, 7 quart or so stainless steel(and some other stuff in bottom) pan for the sauce as stove stays cleaner since it is deep. Also kids are bigger and eat much more. Also cast iron in that size would be too heavy.
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It doesn't really matter what Phil is saying, the music of his voice is the appropriate soundtrack for a bicycle race. HTupolev