Or is that a Southern sin?
“Cast-iron skillets can handle a small amount of acidic fruit at a time.
“Enamel is non-reactive, as is stainless steel.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
[But iron] is found in almost every over-the-counter multivitamin,” Randhawa assures us.
Several of our consulted chefs agreed that cast iron can leave an unpleasant flavor layer in tomato-based dishes.
In terms of the discoloration, Weinstein describes it as brown tomato sauce and purple-black wine sauces.
Seared green tomatoes work well because they don’t give off as much liquid as ripe tomatoes.
“Well-seasoned cast iron can definitely stand up to acidic ingredients without any problems.”
Turn the oven off, and let the pan cool in the oven completely.
