Thanks, everyone! I do make my tomato sauce from scratch w/lots of tomatoes, so I'll probably avoid cast iron for that. Th enameled cast iron sounds good.
What's your opinion on copper-base stainless steel? From what I read there aren't health issues with that, and sounds like a good basic metal for when you need to give the cast iron a rest.
Oh, and everyone says that once the cast iron is well-seasoned every food's fine- but when exactly does it become well seasoned enough? After seasoning it in the oven a few times, after a year of use, after 20 years of use? Thanks!
Hi everyone, I've loved reading the great advice on this site and hope you can help out a newbie.
I want to move away from my non-stick pots and pans, and just got a 10 inch pre-seasoned cast iron skillet (made in China). It looks fine, but I got it from the dollar store on a whim for only $7.89. Do you think there's anything wrong with it? I plan to follow the seasoning instructions here quite a few times before I cook in it.
What in the world should I use to cook tomato-based dishes and omelettes, however? I'm sold on cast iron being the best and healthiest cookware, but so disappointed about the no-acidic-food rule. I need a large pot for making chili, tomato sauce, and soups; a small pot for making little sauces; and a small skillet for making frequent omelettes. Are stainless steel my best option? Currently I use non-stick pots/pans for all that but want to get rid of them thanks to the health warnings about Teflon.
If I got a cast iron pot, I suppose I could use it for oatmeal, rice, plain pasta, beans and a few non-tomato soups. But I do cook chili, tomato sauce, eggs etc. very often.
Thank you very much for your advice!