Apparently, it matters how seasoned it is...it needs to be well seasoned...and how long it's in the pan.
For example, you can cook tomato based foods in a well-seasoned pan, but not forever. America's Test Kitchen tested that, and found that you can make spaghetti sauce in it, if you like, but not for long cooking. It took 30 minutes of cooking a spaghetti sauce before any off taste begins.
So, if you cook a one-pan dish in a well seasoned pan, and don't leave it in the pan once it's done, it's not a problem.
Of course, if you have another oven-safe skillet, that would work, too.
Here are 2 pages on cast iron myths that you might like to read. One is America's Test Kitchen:
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