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New cast iron user, but what to use for tomato stews?

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!

Sep 06, 2007
CookLearning in Cookware

New cast iron user, but what to use for tomato stews?

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!

Sep 05, 2007
CookLearning in Cookware