Sensitive as in having to be very aware not to cook anything acidic for very long otherwise the season breaks down. Sure it can be restored but its easy to have an oops and force you to reseason.
Yeah, but the same can be said for any non-stick pan, one oops and now you have you get a new pan. It may take some work to fix it, but at least I don’t need to get a new one.
I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.
Anyway, throw another cast iron anecdote on the pile lol.
Sensitive as in having to be very aware not to cook anything acidic for very long otherwise the season breaks down. Sure it can be restored but its easy to have an oops and force you to reseason.
Yeah, but the same can be said for any non-stick pan, one oops and now you have you get a new pan. It may take some work to fix it, but at least I don’t need to get a new one.
I was gonna argue that to avoid ruining a non-stick pan you don’t have to restrict what you’re cooking, and how you’re cooking it.
But then I remembered you can’t heat up non-stick pans hot enough to sear a steak without ruining them and inhaling toxic teflon fumes
I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.
Anyway, throw another cast iron anecdote on the pile lol.