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Q: I just bought a cast-iron skillet, and I love it, of course! I'm dying to make shakshuka in it this weekend. However, I've read online that cooking with tomatoes can harm the seasoning on less-seasoned skillets. Will it really strip my seasoning or give my shakshuka a metallic taste? Is there anything I can do to get around that?

I've seasoned my skillet in the oven and have used it and oiled it frequently, but have only owned it for about a month.   

Sent by Julianne

Editor: Readers, what do you think? Any personal experiences to share?

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Related: Meet Shakshuka: My Favorite Saucy Eggs

(Image: Megan Gordon)