[ornornor]

My only problem is making sauces and tomato based dishes. In both cases the sauce penetrated the pan (and sticks). Tomato anything is also problematic because it’s acidic and doesn’t do the cast iron or carbon steel pans any favor. Would love to hear a workaround if anyone knows one though because I want to ditch the Teflon oan.

[martingoodson]

I use a stainless steel pan for sauces. Sauces start with a base of onions, garlic etc which is not prone to sticking on stainless steel.

If I need to fry some fish or steak, I use my cast iron frying pan.