Okay I read that you shouldn't cook tomatoes in cast iron because it
could become poisonous. This can't be true can it? I just bought a
13-¼ inch skillet and a 10-¼ inch fryer from Lodge. Should I set
these two up for specific reasons only? The skillet just for searing
and the fryer just for frying or would it be okay to say cook sauces
in either? Any tips regarding Cast Iron would be appreciated also.