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Reply to "You can't simmer and reduce a sauce in a cast iron skillet, correct?"
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[quote=Anonymous]Oh hells no. I use my cast iron all the time for simmering, braising, reducing and other liquid-centered cooking. Stuff tastes great and the seasoning of the cast iron holds up fine. In fact, if you're cooking with tomatoes or other acidic stuff, some of the iron will actually leach out of the metal and into the sauce, boosting its iron content but not changing the flavor (or the pan) for the worse in any way.[/quote]
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