Our daughter just gifted us a Lodge frying pan - I haven't spent anytime reading what "not to" put into the pan so reading folks comments on your spaghetti gives food for thought (pun?). I have an enameled 5 quart dutch oven I use for anything/everything and I do enjoy cooking in it. So far so good with the new Lodge. Buttermilk pancakes twice already.The tomato/cast iron thing is kinda interesting.
The cook book I got along with the camp oven....
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has a number of recipes that call for tomatoes or tomato sauce and I didn't see anything elsewhere in the book mentioning the acid drawing out the iron.
So I googled it.
Most sites were saying stay away while others were saying tomatoes weren't a big deal. Still others said tomatoes were okay as long as they weren't in the pot for more than 30 minutes. The Lodge website indicates small amounts of alkaline or acidic foods/ingredients are no big deal.....as long as your cookware is well seasoned....but then ya just might have to re-season the cookware if cooking with large amounts....whatever large amounts means.
There's no point to my rambling other that to say it's kinda confusing. Guess I'll proceed with cautions cuz it sure would suck to spend an hour or more preparing a meal only to have it taste like metal.
an on a different note @Yardsale there is a recipe for spinach & cheese lasagna in the book. Maybe I'll give it a try in a week or so. Chicken pot pie is next on the menu.