Just in general cast iron has this sense about it like people think it’s made of gossamer and not a chunk of literal iron. They aren’t that delicate. Even coarse scrubbies are fine if not applied too firmly.
They’re also fine with some tomato sauce and standing around with it for a while. I mean, they’ll become pretty ugly and you’ll get some extra iron in you but they won’t die. If they’re used every day they won’t always be be pristinely black.
I’ve dropped some too, they can handle it. Something else usually cracks first unless it lands on the handle or something.
Just in general cast iron has this sense about it like people think it’s made of gossamer and not a chunk of literal iron. They aren’t that delicate. Even coarse scrubbies are fine if not applied too firmly.
They’re also fine with some tomato sauce and standing around with it for a while. I mean, they’ll become pretty ugly and you’ll get some extra iron in you but they won’t die. If they’re used every day they won’t always be be pristinely black.
I’ve dropped some too, they can handle it. Something else usually cracks first unless it lands on the handle or something.
I have never thought dropping a cast iron held concern for the skillet, but whatever inevitably stopped its fall.
Yeah I use tomatoes in mine constantly. It’s totally fine.