Monkfish in Lobster Broth #46

[jrmfewing]

nice job with the skillet. Its good to see people still use it.

[noelmartinezdotcom]

I thought it wasn't recommended to use any acidic ingredients (tomatoes, lemon, vinegar, etc.) in cast-iron? Looks yummy, though!

[ChefFrankyG]

@noelmartinezdotcom Highly acidic ingredients cooked in the pan for long periods of time may actively aid in leaching out the iron or remove the seasoning of the pan.