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

MYTH, can provide links if you want.

https://www.americastestkitchen.com/...ting-cast-iron-myths

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Just Triing
Triathlete since 9:56:39 AM EST Aug 20, 2006.
Be kind English is my 2nd language. My primary language is Dave it's a unique evolution of English.

I believe that Le Creuset is enamel coated.

You really have problems with uneven heating???? That is one of the benefits of cast iron, because it should be near temperature everywhere. I had/have the problem of being patient and let it heat up properly before I put food into it. I use mine for everything. We've ditched everything teflon and cast iron and stainless is all we have now.

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Gnothi Seauton.

I didn't read your links, but I have to say I'm a bit baffled by the "uneven" heating thing. I've never had that issue with my Lodge cast iron pan, nor my La Crueset enameled dutch oven. One of my favorite things to cook in my cast iron is seared scallops, and one would think that some would be done differently than others if there was uneven heating, yet they all have the same perfect crusty sear. Oh, and I don't know why you would try and fry eggs in one. Seems like somebody was going out of their way to try and find a use case that cast iron wasn't very good at.

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Taco cat spelled backwards is....taco cat.

i fry my eggs in them because I can. I can because mine is perfectly seasoned and nothing sticks to it. I always smile and think that my grandmother would be so proud. My cast iron pans are about 60 years old. For the longest time cast iron was the only type of pan i owned.

How often do you make spaghetti sauce? It seems like it would be often if you'd been using something as shallow as a cast iron pan to make it. My norm is to load up on tomatoes and seasonal veggies at the farmer's market when tomatoes are at their peak, spend an afternoon or two making a ton of sauce, and then bagging & freezing it. I roast the tomatoes & then use a massive stock pot to simmer it all down together for a while & an immersion blender to make it saucy. Occasionally I want a simple sauce that's just tomato, seasonings, butter, and basil so I'll grab a can of high quality tomatoes and use those, but it's still easier in a sauce pot compared to my large cast iron pan. But there are a lot of cast iron uses that just can't be beat any other way.

That is weird man. To make spaghetti sauce you just fry up some ground beef and throwing in a jar of sauce. Clearly you don't know much about cooking.

;)

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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

Normal people also know that ground beef comes from cows not stores and that factory made tomato sauce sucks.

Just made ham and eggs in mine, would have thrown in some hash browns but had a big lunch. Tomorrow it'll be a ground sirloin burger. So, it's versatile, easy to use, virtually indestructible, provides great results, and easy to clean.

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Don't piss down my back and tell me it's raining

Ive never made fresh tomato sauce and your post has me wishing tomatoes were in season!

Putting this on my to do list. I freaking love buying produce at the farmers market

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who's smarter than you're? i'm!

I don’t. Apparently I ran too far from my white trash, Prego-infused childhood. /pink/

Oh man, you’re in for a treat if you make it. So easy to do as well, at least if you use an immersion blender. It’s relaxing and meditative & satisfying to share with friends.

Ol Dan Tuckers'frying pan was most certainly iron. Ain't never heard he washed in a skillet!

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sometimes

Read the links I provided. There are a lot of myths and misinformation about cast iron. Don't feel like trying to correct all the misinformation.

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Just Triing
Triathlete since 9:56:39 AM EST Aug 20, 2006.
Be kind English is my 2nd language. My primary language is Dave it's a unique evolution of English.

Ok,

So my take away from this is 2 things.

1) Apparently the even heat distribution, in the base of a skillet is not very important, cause lots of folks here don't have issues.

2) the myth's surounding cast iron are heavily believed.
In brief, unless simmering or stewing for more than 30 min acidic food is fine in cast iron pan, they have huge temperature variations across the base of the pan, on gas or electric or induction, modern soap will not ruin the seasoning (but Lye will) I think those are the big three.

Thanks for the input, wont be going cast iron as its to heavy for the wife, and I don't want to worry about having to smooth out the bottom to not scratch the surface glass.

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Just Triing
Triathlete since 9:56:39 AM EST Aug 20, 2006.
Be kind English is my 2nd language. My primary language is Dave it's a unique evolution of English.