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[–] 0 points 1 year ago (4 children)

Acidic stuff will eat into the seasoning on cast iron, so that be careful with those.

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  • [–] 3 points 1 year ago (1 child)

    Honestly I've been told this a bunch, but I cook so much tomato-filled Italian/Mediterranean food and then just leave the pan until the next day to clean, never seen any serious issues from it. Seasoning is also regenerative, so even if you do fuck it up a bit, a couple of meals later it will be basically back to normal.

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  • [–] 2 points 1 year ago (1 child)

    I make shakshuka in mine fairly often and never had a problem, but if that's all I used it for I could see it causing trouble

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  • [–] 1 point 1 year ago

    I do this too, and it doesn’t seem to be a problem most of the time. 🙂

    I also regularly cook fatty meat or fry things in it, so it gets some nice work inbetween, which probably helps.

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