Serious Eats: Talk
cast iron and tomatoes?
i recently bought a big cast iron skillet, and tonight i was planning on making chana masala, which features chickpeas and canned tomatoes. i had heard that cooking tomatoes and other acidic things in cast iron can darken the color of the dish, and damage the seasoning if left in the pan for too long. i already know how to season and properly care for cast iron; my question is, how long is "too long?" i wasn't planning on storing any food in the pan, but what if i want to cook something with tomatoes that calls to simmer the dish for 30 minutes, or longer?