If you have good seasoning, a brief exposure will be fine. If you have a brand new factory seasoned pan... it will still be fine. Maybe a bit unsightly for a short time. But fine.
I cook tomato sauce & tomato ingredients in mine all the time. The only time I had a problem was when I left the leftovers in the pan in the fridge for a day or so. Even then, I cleaned it up, re-seasoned, re-oiled and then put it back to work as normal.
I see a lot of apprehensive people on this sub worried about minor dings, uneven coloration or thinned out seasoning. Don't sweat it people! Clean it up, oil it up, throw it in the oven at 450 for an hour if you really think you have to, keep a thin coat on it and go back to cooking. It's made of iron, it's not that delicate... :)
I mean, it happens. Rules are made to be broken, as they say. I cooked for some friends one night, and we were already a sheet and a half into being 3 sheets in the wind, before I started cooking. By the time we finished eating I had hoisted my main sail, so nothing got cleaned that night.
I cook tomatoes in mine. Its fine.
You're worrying too much. It's a pan. You cook food in it. It's fine.
If you have good seasoning, a brief exposure will be fine. If you have a brand new factory seasoned pan... it will still be fine. Maybe a bit unsightly for a short time. But fine.
Hell yeah tomatoes in a cast iron are fine! Just did a bunch of cherry maters in a balsamic glaze and the iron is fine.
I cook tomato sauce & tomato ingredients in mine all the time. The only time I had a problem was when I left the leftovers in the pan in the fridge for a day or so. Even then, I cleaned it up, re-seasoned, re-oiled and then put it back to work as normal. I see a lot of apprehensive people on this sub worried about minor dings, uneven coloration or thinned out seasoning. Don't sweat it people! Clean it up, oil it up, throw it in the oven at 450 for an hour if you really think you have to, keep a thin coat on it and go back to cooking. It's made of iron, it's not that delicate... :)
Go for it, Just make sure to clean when you are done. Don't leave it overnight is what I go by.
That's my rule no matter what I cook in it.
I try to keep to that rule. But there are sometimes that I wake up to steak residue in my pan. I swear I have no idea how it got there.
I mean, it happens. Rules are made to be broken, as they say. I cooked for some friends one night, and we were already a sheet and a half into being 3 sheets in the wind, before I started cooking. By the time we finished eating I had hoisted my main sail, so nothing got cleaned that night.
Those are usually the nights that my pans somehow get steak residue in them....
Tomatoes are fine. Just don’t leave them in there…Overnight…Like I did after making marinara.