The only thing that bothers me a little is the acidity of the tomato paste and Worcestershire sauce it attacks the seasoning every time I make this. But it’s totally worth it I just have to reseason the skillet afterwards because it gets sticky the next time I use it and the seasoning looks pale.
What is your experience with this recipe and acidity?
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Looks great! Generally speaking, when I do something acidic, the skillet seems a little dull afterwards. But it comes back with use. I’ve heard seasoning described like a bank…cooking with fats and oils are deposits, acids and such are withdrawals. As long as you deposit a lot more than you withdrawal, it will all work out OK.
