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Nonstick Cookware Industry Furious at Suggestion They Should Stop Causing Cancer (futurism.com)

submitted 2 days ago by schizoidman@lemm.ee to c/nottheonion@lemmy.world

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[–] megopie@lemmy.blahaj.zone 1 points 17 hours ago

It depends what you’re going for. There are a lot of classic long simmered tomato sauces, they are a different thing than fast cooked ones though. Long cooked ones tend to be more mellow and complex, but lose some of the acidic zing, adding a bit of vinegar or wine at the end can bring that back though.

Just don’t make them in a cast iron, not only will the strip the seasoning, they will also absorb some iron, great if you have an iron deficiency, but it can make the sauce taste a bit metal-y.