Are you up-to-date on your cast-iron know-how?
Turns out, that’s just not the case.
Acidic foods (like tomato sauce, wine-braised meats, etc.)
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
enter the red zone when they spend too much time cooking in the skillet.
They invented Tupperware for a reason.
So what happens if you accidentally let your acid-heavy sauce simmer sit too long in a cast -iron pan?
The sauce could take on a metallic taste or start to break down the seasoning on your skillet.
Either way, they’re scenarios any cook would be wise to avoid.
Like eggs, grains are a good example of this.
Now making arice casserolein a skillet, well, that’s a different story.
This doesn’t mean you should skip the desserts, though.
If your skillet is well-seasoned, all it should need is a good scrub.
it’s possible for you to have it back when you start to make better choices.
Lucky for cast-iron newbies, most skillets sold these days come pre-seasoned.
Take your store-bought seasoning a step further though and add your own before you call it good to go.
