Cooking with cast iron...

[Mister Obvious]

I will say though, I feel the tomato acidity may have had a questionable effect on my pan wherever it touched it.

I knew the risks and went for it anyways, and I definitely don't regret it. But those areas where the pizza sauce touched it definitely were harder to clean than the rest of the pan.

I followed with normal oiling procedure, put the cleaned up pan back in the oven and heated it back up to 425, and then tuned it off.

Hopefully that'll help the seasoning and bake off any crumby material left over on the surface.

I keep the pans stored in the oven cuz it's just easier than putting them somewhere else.

Whenever I need the oven for something non-cast iron related, I get out this king sized pillowcase and store the pans in there. It's a lint free environment and I fold the pillowcase so that both pans fit in with a layer of material between them so they don't get scratched against each other.

TBH, I'm not sure whether what those areas of tomato sauce did to the seasoning was good or bad.

I almost feel like it might have been a good thing.

Time will tell.

The pans still look great, they never get wet and they're not showing any signs of anything concerning like rust.

Still really pleased with them so far.