Tomatos and metal arent the problem.
Its tomatoes, metal, and TIME.
Literally what I just explained ffs. You obviously had no understanding of what I posted and had to go look it up. Then you repeated what I just explained as if to save face. Do you know why we don't put tomato in cast iron? Do you even cook?
You will taste the metal in your food, it will draw it out. never put acids in cast iron. Obviously the longer it cooks in it, the worse the effect will be.
Tomatos and metal arent the problem.
Its tomatoes, metal, and TIME.
Tomatos are a really weak acid so it takes really long for it to begin to mess with the metal. Its sensible to keep them canned for a duration.
This is why we dont see canned LEMON JUICE, thats waaay more acidic. Or canned vinegar.
Literally what I just explained ffs. You obviously had no understanding of what I posted and had to go look it up. Then you repeated what I just explained as if to save face. Do you know why we don't put tomato in cast iron? Do you even cook?
Why dont you put tomato in cast iron? So that there's no leeching?
You will taste the metal in your food, it will draw it out. never put acids in cast iron. Obviously the longer it cooks in it, the worse the effect will be.