Tomatoes in cast iron are fine – just don’t leave them in there all day

Yes, it’s safe to cook acidic foods like tomatoes or wine sauces in bare cast iron, but you don’t want to let them sit in the pan for hours after cooking. A quick simmer? No problem. Leftovers stored in the pan overnight? Not ideal.

The worry is the acid reacting with the iron. That produces two effects: first, you might get a metallic taste if the meal is very acidic and cooks a long time. Second, the acid can strip the seasoning in patches, making the pan less non-stick until you re-season it. Neither is dangerous. In fact, the iron that leaches into your food is a bonus for anyone who needs more dietary iron. But the flavor hit is real – I’ve had chili that tasted like a penny because I let it sit.

So what’s the limit? For something like a quick marinara or a lemony pan sauce (less than 30 minutes), don’t even think about it. For longer braises, say an hour or two, it’s still fine as long as