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More Cast Iron concerns
Okay I read that you shouldn't cook tomatoes in cast iron because it
could become poisonous. This can't be true can it? I just bought a 13-¼ inch skillet and a 10-¼ inch fryer from Lodge. Should I set these two up for specific reasons only? The skillet just for searing and the fryer just for frying or would it be okay to say cook sauces in either? Any tips regarding Cast Iron would be appreciated also. |
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